Today, I want to share with you a recipe for the best cauliflower tacos of life. And I’m not kidding. This week I’ve only been making simple meals and the flavour of the crispy cauliflower florets and the lucious avocado crema, make these tacos ones that you’ll be making over and over again. I’ve loved tacos for as long as I can remember. Going for vegetarian tacos was my go-to when I was living in Santo Domingo and would go for dinner with friends. But it was not until I moved to Mexico City That I gained a deeper appreciation for this quintessential Mexican Street food. Appreciation not only for its ingredients but its origins. Lately, Buffalo Cauliflower Tacos have been on repeat at home. A hearty, delicious and satisfying dinner option that we all enjoy as a family.
Recently, I got a welcomed addition to my kitchen that has been making taco night even more exciting. A new Frigidaire gas range that comes with a breakthrough Air -Fry option. And that I’ve been using to make the buffalo cauliflower one these incredibly delicious tacos. Once you take a bite, it’s hard to believe that the cauliflower florets haven’t been fried!! The Air-Fryer option circulates hot air inside of the oven at a high speed through the use of convection fans. This makes foods cook faster, and creates a crispy, fried layer and even-browning on all sides. The best part is that to achieve that crispiness, you need little to not oil at all. How amazing is that?
What foods can you fry using the Frigidaire’s Air-fry option?
From Tofu and sweet potatoes, to a healthier version of fish and chips and eggplant parmigiana, Frigidaire’s Air- Fry option has become one of my most used features in my new range. But now, let’s get started on our Buffalo cauliflower tacos. The recipe is vegetarian, but can be easily made vegan by using vegan feta and cashew cream or any non-dairy yogurt for the avocado sauce. By the way, feel free to drizzle the sauce on bowls or use it as a dip for sweet potatoes. It’s super creamy, has a hint of cilantro and garlic and it has a permanent spot in my fridge now.
The easiest Buffalo Cauliflower recipe you’ll ever make
This version of Buffalo cauliflower couldn’t be easier to make. You simply dip the cauliflower florets in the batter, shake the excess and then Air-Fry or bake. The amount of flavour in them is off the charts though, so you’ve been warned! What I love the most about the Air-Fried florets, is that they get incredibly crispy without being fried in oil. Which is unnecessary. Also, these Buffalo cauliflower bites are extremely versatile and can also be used to top salads, grain bowls, pizzas and wraps.
Buffalo Cauliflower tacos 101
A few tips to make your florets extra crispy:
- Cut them small. Big florets will also take more time to cook, and for these tacos you don’t want them too big.
- Once you place the florets on a parchment paper- lined baking sheet, make sure you are leaving sufficient space in between each. This will ensure even cooking, and each piece will get nice and golden.
- Turn the florets halfway trough.
- Finally, these take about 35 minutes to make. And while the cauliflower Air- fries in the oven, you’ll make the avocado crema, prepare rest of the ingredients and get ready to enjoy, as I’ve been calling them, one of the most flavourful tacos of life.
Buffalo Cauliflower Tacos10
3/4 cup All- purpose flour
- 1 cup milk
- 1 tsp smoked paprika
- 1/4 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 head cauliflower, chopped in florets
- 1/2 cup hot sauce ( I used Frank's Buffalo original)
- 8 corn tortillas
- 1 cup feta cheese , crumbled
- 3/4 cup cilantro, finely chopped
- 1/2 red onion, finely sliced
- 2 cups purple cabbage, finely shredded
- 2 to 4 green onions, finely chopped
- 1 cup cherry tomatoes, cut in halves
- AVOCADO CREMA
- 2 avocados
- 2 cloves garlic
- 1/3 cup Greek yogurt
- 1/4 cup water
- juice of 1 lemon
- 1/2 cup cilantro
- 1/2 tsp salt
- 1/4 tsp chipotle powder
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- Preheat the oven to 450 F. Whisk the flour, milk, paprika, salt, pepper, and garlic powder until combined. Dip cauliflower florets in the batter, and shake the excess. Place them on a parchment- paper lined baking sheet, or Air-Fry tray.
- Air-fry ( or bake) on for 25 minutes until lightly crisped and browned.
- Chop the cherry tomatoes, and set them aside with the rest of the toppings (cabbage, feta cheese, green onions and cilantro)
- Gently toss the baked cauliflower in a bowl with the hot sauce. Return to the baking sheet and bake or Air fry for 5 to 10 minutes.
- For the avocado crema, Mix all ingredients in a food processor until smooth and creamy.
- Fill each earned tortilla with a bit of the purple cabbage, tomatoes, red onion, cauliflower, a drizzle of the avocado crema, feta cheese and cilantro.
This post was made in collaboration with Frigidaire, however, views, opinions and recipe development are my own.