Description
Spicy and flavorful buffalo cauliflower florets served in warm tortillas, a vegetarian take on a classic. This dish is quick to make and perfect for a weeknight meal.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 cup milk
- 1 cup breadcrumbs
- 1/2 cup buffalo sauce
- 1/4 cup melted butter
- 12 small corn tortillas
- 1/2 cup ranch dressing
- 1/4 cup chopped celery
- 1/4 cup chopped green onions
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, combine flour, salt, and pepper. In another bowl, whisk milk. In a third bowl, place breadcrumbs.
- Dip each cauliflower floret first in the flour mixture, then in the milk, and finally coat with breadcrumbs. Place on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown and tender.
- While the cauliflower bakes, in a small bowl, whisk together buffalo sauce and melted butter.
- Once the cauliflower is baked, toss the florets in the buffalo sauce mixture until evenly coated.
- Warm the tortillas according to package directions.
- Fill each tortilla with buffalo cauliflower, drizzle with ranch dressing, and top with chopped celery and green onions.
Notes
- For extra spice, add a pinch of cayenne pepper to the flour mixture.
- Serve with extra ranch dressing for dipping.
- You can substitute blue cheese dressing for ranch if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Tossing
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 5 mg
Keywords: buffalo cauliflower tacos, vegetarian tacos, spicy cauliflower, quick dinner, plant-based tacos