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. In this recipe, we coat tender florets in a spicy tempura batter and fry them until golden and crisp. Paired with a tangy-sweet coleslaw and a drizzle of hot sauce, these tacos deliver all the bold flavor of buffalo chicken in a surprising veggie version.

Perfect for a weeknight dinner or game day gathering, these tacos are sure to satisfy even the most devoted meat lovers. The combination of crunchy cauliflower, creamy slaw and spicy sauce creates a mouthwatering bite that will have you coming back for more.

Log in to save recipes and build weekly shopping lists.

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

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 scallions, separating the white parts from the green tops. 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. Stir well and set aside.
3. In a microwave-safe bowl, combine scallion whites, 2 tablespoons hot sauce, 2 teaspoons additional 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.
4. In another medium bowl, whisk together tempura batter mix, seasoning blend, ¼ cup water and a pinch of salt and pepper until smooth. The batter should be the consistency of pancake batter; add more water 1 teaspoon at a time if too thick. Add cauliflower florets and stir until fully coated.
5. Heat about ⅓ inch of cooking oil in a large heavy-bottomed pan over medium-high heat. When a drop of batter sizzles on contact, carefully add coated cauliflower in a single layer (work in batches to avoid overcrowding). Fry until golden brown and crisp, 2-3 minutes per side. Use a slotted spoon to 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 each with slaw and fried cauliflower. Drizzle with the prepared 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 parchment-lined baking sheet for about 20-25 minutes, flipping halfway, until golden and crisp.

Can I make these tacos gluten-free?

Absolutely! Use gluten-free tempura batter mix and corn tortillas instead of flour tortillas. Ensure all other ingredients are gluten-free.

How do I store leftovers?

Store fried cauliflower and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat cauliflower in an oven or air fryer to restore crispness.