Crispy Buffalo Cauliflower Tacos with Tangy Slaw

Cauliflower has made an incredible comeback, transforming from a humble vegetable into a star ingredient in everything from pizza crusts to hearty tacos. These buffalo cauliflower tacos are a perfect example: crispy, golden florets coated in a spicy tempura batter, then fried to perfection. Paired with a tangy-sweet coleslaw and a buttery hot sauce, every bite delivers the classic buffalo chicken flavor in a surprising veggie-forward form.

Whether you’re looking for a meatless Monday dinner or a fun twist on taco night, this recipe is sure to impress. The combination of crunchy cauliflower, creamy slaw and spicy sauce wrapped in warm tortillas is simply irresistible. Plus, it’s easy to customize with your favorite toppings like scallions or extra hot sauce.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

3 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

82 g Tempura BatterView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

cooking oil (for frying)View ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

salt to tasteView ingredient guideLike ingredientDislike ingredient

pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green parts. Cut the cauliflower florets into 1-inch pieces.
2. In a medium bowl, combine the coleslaw mix, mayonnaise, 1½ teaspoons white wine vinegar, ¼ teaspoon sugar and a pinch of salt and pepper. Stir well and set aside. (Save the remaining vinegar for another use.)
3. In a second medium microwave-safe bowl, combine the scallion whites, hot sauce, 1 tablespoon water, a pinch of sugar and a pinch of salt. Microwave for 1 minute, then immediately stir in the butter until melted. Set the sauce aside.
4. In a third medium bowl, whisk together the tempura batter mix, Frank’s Seasoning, ¼ cup water and a pinch of salt and pepper until smooth. The batter should be the consistency of pancake batter; if too thick, add more water 1 teaspoon at a time. Add the cauliflower florets and stir until fully coated.
5. Heat about 1/3 inch of oil in a large, heavy-bottomed pan over medium-high heat. When the oil is hot (a drop of batter sizzles on contact), carefully add the coated cauliflower in a single layer, working in batches to avoid overcrowding. Fry until golden brown and crisp, 2-3 minutes per side. Transfer to a paper-towel-lined plate to drain.
6. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates. Fill each tortilla with a portion of slaw and fried cauliflower. Drizzle with the reserved hot sauce mixture and sprinkle with the scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I bake the cauliflower instead of frying?

Yes, you can bake the battered cauliflower on a parchment-lined baking sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway, until golden and crisp. The texture will be less crunchy but still delicious.

What can I use instead of Frank's Seasoning Blend?

You can substitute with a mix of paprika, garlic powder, onion powder, cayenne and a little salt. Alternatively, use your favorite buffalo seasoning blend.

Can I make these tacos gluten-free?

Yes, use gluten-free tempura batter mix and gluten-free tortillas. Ensure all other ingredients are certified gluten-free.