Hey everyone! I haven’t posted in over a month!! It’s been a super busy summer spending time away with loved ones and preparing for my parents big anniversary party that I’m organizing and hosting…so needless to say I have my hands full!
I’m sure none of you actually care about that though because you’re here for one reason and one reason only – these wicked awesome vegan tacos. I cannot take full credit for these…my absolute favourite person in the world suggested to make these months and months ago, and they quickly became my go-to-taco. After some playing around I think I’ve finally perfected them! We’ve tried them baked with and without the batter, and I personally prefer the battered ones!
After a delicious basket of buffalo cauliflower wings on Bowen island this past weekend (ugh, so good – almost as good as seeing adorable seals while we kayaked and that’s saying a lot) I was HARSH craving these tacos, so off the ferry and to the grocery store!
Now listen. These are easy. Super easy. But as easy as these tacos are, they are not for the faint of heart. They pack some serious punch-you-in-the-face flavour and tang. Ah, my favorite. The batter soaks up all the delicious hot sauce and gives it the kick that you would expect in any great buffalo pub dish. But don’t worry…that avocado crema is going to swoop in and give it just the right amount of cool down and creaminess to get the full “fiesta in your mouth” experience. That’s right people…these tacos are HAPP-EN-ING.
Honestly this cauliflower is so perfect…let’s break it down as to why I think you need to jump on this train with me (and the rest of the internet it seems):
- This cauliflower is baked and not fried. Much easier, much healthier.
- The coating has minimal ingredients and easy to change!
- The buffalo cauliflower is super versatile. Not a taco fan? Put the cauliflower morsels on salads, bowls..or heck just eat it on its own like chicken wings with some dip!
- Vegan friendly, but can easily be made vegetarian by using regular milk.
- These aren’t the easiest to reheat in the microwave – but they are still very reheatable in a skillet with a bit of oil or in the oven!
- THEY ARE JUST DELICIOUS, OKAY.
And the avocado crema? Crazy easy. Easier than guacamole I think because I don’t have to mash or chop anything. Put everything in the food processor…bzzz bzzzz bzzzz…and bam – creamy, light, refreshing avocado crema. It definitely beats guacamole in my books. I prefer the texture, the tangy flavour, and I think it looks prettier than guacamole (don’t worry guac – I still love you for my chips!). Not only is it the most perfect and only condiment you need for these tacos, but it’s also a great dip or spread. I used vegan yogurt in this…BUT it’s also awesome with sour cream or Greek yogurt. It’s easy to switch up to meet your needs. You can adjust the amount of lime and cilantro in it to your taste.
So…you’ve baked your cauliflower, buzzed your crema…now what? Load your taco shell up with crunchy slaw, cauliflower and crema. You can make your own slaw or, you know, just buy it already done and ready. Guess which one I go with? Get your tacos locked and loaded, and go to town! You definitely won’t be saving these just for Taco Tuesday’s. Make every day taco day!
Buffalo Cauliflower Tacos & Avocado Crema (Vegan)
- 1 head of cauliflower, cut into florets (about 4-5 cups cauliflower)
- 1 cup AP flour
- 1 1/2 cup cashew milk (soy, almond, oat, regular…or even water! Cashew is what I normally have on hand)
- 1 1/2 tsp. garlic powder
- 1 tsp. smoked paprika
- Salt & pepper to taste
- 3/4 – 1 cup Franks Red Hot Sauce
Avocado Crema (makes about 3 cups):
- 3 ripe avocados
- 1 cup plain vegan yogurt (I use So Delicious), regular sour cream, or plain Greek yogurt
- Juice & Zest of 1 lime (more or less to taste)
- 1/2 cup cilantro (to taste)
- Salt & Pepper to taste
- Drizzle of olive oil
- Medium size tortilla shells (white or whole wheat)
- Slaw of your choice for toppings. I like store-bought broccoli slaw!
- Lime and cilantro for garnish
To make Buffalo Cauliflower:
Preheat oven to 375 fht.
In a large bowl, combine flour, milk, garlic powder, paprika and salt and pepper. Add cauliflower florets and toss until all the florets are coated.
Grease a large baking pan. You can use a cookie sheet lined with parchment, or you can use a well greased pizza pan (the ones with the little holes). I went with the well greased pizza pan so my cauliflower was able to get air flow underneath to stay crispy. If you go with the pizza pan, make sure to place some tin foil on the rack underneath to catch any drips or mess.
Place the cauliflower on the pan. As you do this, make sure to drain off any excess drippy batter.
Bake in the oven for 40 minutes, or until cauliflower is tender, and batter is crispy and cooked.
Take out of the oven, and toss in a bowl with Franks Hot Sauce. If you like them saucier, add more Franks.
Place back on pan, and bake for another 5-10 minutes. (Warning: be cautious when you open the oven as the steam from the hot sauce may get into your eyes when you open the oven!)
Use in tacos, salads, bowls or eat alone as a party snack with dip. Keep leftovers in the fridge and reheat in an oiled skillet, or in the oven.
To make Avocado Crema:
While the cauliflower bakes, prepare crema.
Add avocados, yogurt, lime juice & zest, salt, pepper, and cilantro to food processor. While it’s blending, slowly drizzle in oil to loosen the crema, until you get desired consistency. It should be thick but almost drizzle-able and creamy. Blend until the mixture is fully combined, and creamy.
Keep leftovers in an airtight container in the fridge. Can also be used as a dressing, dip or spread!
To put together tacos:
Add a handful of slaw onto the bottom of your shell. Top with buffalo cauliflower pieces and drizzle with avocado crema. Garnish with chopped cilantro and lime.