Buffalo Cauliflower Tacos with Tangy-Sweet Slaw
Perhaps no one has ever made a better comeback than cauliflower. Once deemed mildly uninteresting, the versatile veg can now be spotted as a pizza crust, rice substitute, and even a hearty taco filling! Here you’ll coat florets in a spicy tempura batter, then fry ‘em up until crisp and golden. Paired with a tangy-sweet slaw, scallion greens, and hot sauce, these tacos serve up classic buffalo chicken flavor in a surprising veggie version. That’s the power of cauliflower!
Prep: 35 mins
Cook: 5 mins
Servings: 4
Ingredients
2 servings
4 servings
- 2 scallions
- 10 oz cauliflower florets
- 4 oz coleslaw mix
- 2 tbsp mayonnaise
- 5 tsp white wine vinegar
- 3 tsp hot sauce
- 82 gr tempura batter
- 0.25 oz frank's seasoning blend
- 6 flour tortillas
- 0.5 tsp sugar
- cooking oil
- 3 tbsp butter
- salt
- pepper
- 4 scallions
- 20 oz cauliflower florets
- 8 oz coleslaw mix
- 4 tbsp mayonnaise
- 5 tsp white wine vinegar
- 5 tsp hot sauce
- 164 gr tempura batter
- 0.5 oz frank's seasoning blend
- 12 flour tortillas
- 0.75 tsp sugar
- cooking oil
- 6 tbsp butter
- salt
- pepper
Instructions
- • Wash and dry produce.
• Trim and thinly slice scallions,
separating whites from greens. Cut
cauliflower florets into 1-inch pieces. - • In a medium bowl, combine coleslaw
mix, mayonnaise, 1½ tsp vinegar (3 tsp
for 4 servings), ¼ tsp sugar (½ tsp for 4),
and a pinch of salt and pepper. (Save
remaining vinegar for another use.) - • In a second medium microwave-safe
bowl, combine scallion whites, hot
sauce, 1 TBSP water (2 TBSP for
4 servings), a pinch of sugar, and
a pinch of salt.
• Microwave for 1 minute, then
immediately stir in 3 TBSP butter
(6 TBSP for 4) until melted. - • In a third medium bowl (use a large
bowl for 4 servings), whisk together
tempura mix, Frank’s Seasoning,
¼ cup water (½ cup for 4), and a pinch
of salt and pepper. TIP: If mixture is
too thick, add more water 1 tsp at a
time until it reaches a pancake-batter-like consistency.
• Stir in cauliflower until fully coated. - • Heat a 1⁄3-inch layer of oil in a large,
preferably heavy-bottomed, pan over
medium-high heat. Once oil is hot
enough that a drop of batter sizzles
when added to the pan, using a
slotted spoon, add coated cauliflower.
TIP: Don’t overcrowd the pan! You will
need to work in batches.
• Cook until cauliflower is golden brown
and crisp, 2-3 minutes per side. Using
a slotted spoon, transfer to a paper-towel-lined plate. - • Wrap tortillas in damp paper towels
and microwave until warm and pliable,
30 seconds.
• Divide tortillas between plates; fill with
slaw and cauliflower. Drizzle with
sauce and sprinkle with scallion
greens. Serve.