Crispy Buffalo Cauliflower Tacos with Tangy Slaw

Cauliflower has made a serious comeback and these tacos prove why. Instead of the usual buffalo chicken, we coat tender florets in a spiced tempura batter and fry them until they’re irresistibly crisp and golden. The result is a crunchy, spicy and totally satisfying filling that even meat-lovers will crave.

Pair the fried cauliflower with a quick tangy-sweet slaw made from coleslaw mix, mayo and a splash of vinegar. Drizzle everything with a buttery hot sauce and finish with fresh scallion greens. These tacos are perfect for a fun weeknight dinner or a game-day spread-no chicken required.

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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

2 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

2 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 fryingView 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 produce. Trim and thinly slice scallions, separating whites from greens. Cut cauliflower florets into 1-inch pieces.
2. In a medium bowl, combine coleslaw mix, mayonnaise, 1½ teaspoons white wine vinegar, ¼ teaspoon sugar and a pinch of salt and pepper. Set aside.
3. In a second medium microwave-safe bowl, combine scallion whites, Frank’s hot sauce, hot sauce, 1 tablespoon water, a pinch of sugar and a pinch of salt. Microwave on high for 1 minute. Immediately stir in 3 tablespoons butter until melted. Set sauce aside.
4. In a third medium bowl, whisk together tempura batter mix, Frank’s seasoning blend, ¼ cup water and a pinch of salt and pepper until smooth (add more water 1 teaspoon at a time if too thick). Stir in cauliflower pieces until fully coated.
5. Heat a ⅓-inch layer of oil in a large heavy-bottomed pan over medium-high heat. When oil is hot (a drop of batter sizzles), use a slotted spoon to add coated cauliflower in batches without overcrowding. Fry until golden brown and crisp, 2-3 minutes per side. Transfer to a paper-towel-lined plate.
6. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide tortillas among plates; fill with slaw and fried cauliflower. Drizzle with sauce and sprinkle with scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I bake the cauliflower instead of frying?

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

How do I make the slaw dairy-free?

Use a vegan mayonnaise in place of regular mayo. The rest of the slaw ingredients are naturally dairy-free.

Can I use a different hot sauce?

Absolutely. Any cayenne-based hot sauce works well. Adjust the amount to your preferred spice level.