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Buffalo Cauliflower Tacos with Avocado Slaw

Buffalo cauliflower tacos with avocado slaw pair oven-baked, lightly browned florets coated in cayenne hot sauce with a creamy, tangy cabbage slaw. Serve everything in warm corn tortillas for a flavorful vegetarian dinner.
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Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the cauliflower
  • 1 cauliflower large head, about 2 pounds; cut into bite-size florets
  • 0.75 cup all-purpose flour
  • 0.75 cup milk
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
For the buffalo sauce
  • 0.5 cup cayenne pepper hot sauce
  • 4 tbsp unsalted butter
For the avocado slaw
  • 1 avocado ripe
  • 0.25 cup sour cream
  • 2 tbsp lime juice fresh
  • 2 tbsp cilantro fresh, chopped
  • 0.5 tsp kosher salt
  • 1 tbsp water
  • 3 cups green cabbage finely shredded
For serving
  • 8 corn tortillas 6-inch

Equipment

  • 1 large rimmed baking sheet

Method
 

Bake the cauliflower
  1. Preheat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Whisk the flour, milk, garlic powder, and smoked paprika in a large bowl until smooth.
  4. Add the cauliflower and toss to coat.
  5. Arrange the florets in a single layer on the baking sheet.
  6. Bake for 20 to 25 minutes, turning once, until tender and lightly browned.
Make the buffalo sauce
  1. Melt the butter in a microwave-safe bowl.
  2. Stir in the hot sauce.
  3. Toss the baked cauliflower with the sauce.
  4. Return the cauliflower to the baking sheet and bake for 8 to 10 minutes, until the sauce clings to the florets and the edges are browned.
Make the avocado slaw
  1. Mash the avocado with the sour cream, lime juice, cilantro, salt, and water in a medium bowl until mostly smooth.
  2. Toss the cabbage with the avocado mixture.
Assemble the tacos
  1. Warm the tortillas in the microwave between damp paper towels for 30 to 45 seconds, until pliable.
  2. Divide the buffalo cauliflower and avocado slaw among the tortillas and serve.

Notes

For the best texture, warm the tortillas just before serving. Refrigerate the cauliflower and slaw separately for up to 3 days; freezing is not recommended because the slaw can become watery. For a dairy-free swap, use unsweetened plant milk, vegan butter, and dairy-free sour cream.