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 crust to tacos. These buffalo cauliflower tacos are a perfect example: crispy, spicy and utterly satisfying.

We coat tender cauliflower florets in a seasoned tempura batter and fry them until golden and crunchy. Paired with a tangy-sweet coleslaw, a buttery hot sauce and fresh scallions, every bite delivers the classic buffalo flavor you crave-without the chicken.

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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 oilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

saltView ingredient guideLike ingredientDislike ingredient

pepperView 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 tsp vinegar (3 tsp for 4 servings), ¼ tsp sugar (½ tsp for 4) and a pinch of salt and pepper. (Save remaining vinegar for another use.)
3. In a second medium microwave-safe bowl, combine scallion whites, hot sauce, 1 TBSP water (2 TBSP for 4 servings), a pinch of sugar and a pinch of salt. Microwave on high for 1 minute, then immediately stir in 3 TBSP butter (6 TBSP for 4) until melted.
4. In a third medium bowl (use a large bowl for 4 servings), whisk together tempura mix, Frank’s Seasoning, ¼ cup water (½ cup for 4) and a pinch of salt and pepper. TIP: If mixture is too thick, add more water 1 tsp at a time until it reaches a pancake-batter-like consistency. Stir in cauliflower until fully coated.
5. Heat a 1⁄3-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, using a slotted spoon, add coated cauliflower. TIP: Don’t overcrowd the pan! You will need to work in batches. Cook until cauliflower is golden brown and crisp, 2-3 minutes per side. Using a slotted spoon, transfer to a paper-towel-lined plate.
6. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide tortillas between plates; fill with slaw and cauliflower. Drizzle with sauce and sprinkle with scallion greens. Serve.

Recipe Tips

FAQ

Can I bake the cauliflower instead of frying?

Yes, you can bake the coated cauliflower at 425°F on a parchment-lined baking sheet for about 20-25 minutes, flipping halfway, until golden and crisp.

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 pinch of salt and pepper.

How do I make the slaw ahead of time?

The slaw can be made up to a day in advance and stored in the refrigerator. Stir well before serving.