Crispy Buffalo Cauliflower Tacos with Tangy Slaw

Cauliflower has made an incredible comeback, transforming from a humble vegetable into a versatile star in everything from pizza crusts to tacos. These buffalo cauliflower tacos are a prime example: crispy, spicy, and utterly satisfying. The florets are coated in a light tempura batter seasoned with Frank’s seasoning, then fried until golden and crunchy. They’re paired with a tangy-sweet slaw made from red cabbage and carrots, and finished with a buttery hot sauce and fresh scallions.

Whether you’re a vegetarian or just looking to switch up taco night, these tacos deliver all the bold flavors of classic buffalo wings in a veggie-friendly form. Serve them warm with extra hot sauce on the side for a crowd-pleasing meal that’s sure to become a favorite.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot 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

7.2 g 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 tops. Cut the cauliflower florets into 1-inch pieces.
2. In a medium bowl, combine the red cabbage and carrot mix, mayonnaise, 1 1/2 teaspoons of white wine vinegar, 1/4 teaspoon of sugar, and a pinch of salt and pepper. Stir well to make the slaw. Set aside.
3. In a second medium microwave-safe bowl, combine the scallion whites, Frank’s hot sauce, hot sauce, 1 tablespoon of water, a pinch of sugar, and a pinch of salt. Microwave on high for 1 minute. Immediately stir in the butter until melted and smooth. Set the sauce aside.
4. In a third medium bowl, whisk together the tempura batter mix, Frank’s seasoning blend, 1/4 cup of 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 pieces and stir until fully coated.
5. Heat about 1/3 inch of cooking oil in a large, heavy-bottomed pan over medium-high heat. When the oil is hot (a drop of batter sizzles immediately), carefully add the coated cauliflower in a single layer, working in batches to avoid overcrowding. Fry until golden brown and crispy, 2-3 minutes per side. Use a slotted spoon to transfer the fried cauliflower to a paper towel-lined plate to drain.
6. Wrap the flour tortillas in damp paper towels and microwave for 30 seconds until warm and pliable. Divide the tortillas among plates. Fill each tortilla with some of the slaw and a few pieces of fried cauliflower. Drizzle with the prepared sauce and sprinkle with the sliced scallion greens. Serve immediately.

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 crispy. The texture will be less crunchy than frying but still delicious.

Can I make these tacos gluten-free?

Absolutely! Use gluten-free tempura batter mix and corn tortillas instead of flour tortillas. Check that your hot sauce and seasoning are gluten-free as well.

How do I store leftovers?

Store the fried cauliflower and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the cauliflower in an oven or air fryer to restore crispiness. Assemble tacos just before serving.