Buffalo Cauliflower Tacos Flavorful and Crispy Delight

Ingredients

• 1 medium head cauliflower, cut into florets
• 1 cup all-purpose flour
• 1 cup water
• 1 cup breadcrumbs (panko for extra crunch)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup buffalo sauce
• 8 small corn tortillas
• 1 whole avocado, sliced
• 1 cup shredded red cabbage
• 0.25 cup fresh cilantro, chopped
• to taste none lime wedges for serving

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, water, garlic powder, paprika, onion powder, salt, and pepper until smooth.
3. Dip each cauliflower floret into the batter, ensuring it's fully coated, then roll it in the breadcrumbs to create a crunchy coating. Place the coated florets onto the prepared baking sheet.
4. Bake in the preheated oven for 25-30 minutes or until golden brown and crispy, flipping once halfway through the cooking time.
5. Once the cauliflower is cooked, remove it from the oven and toss it in the buffalo sauce until evenly coated.
6. In a separate small bowl, mix the shredded red cabbage with a pinch of salt and lime juice for a quick slaw.
7. Warm the corn tortillas in a dry skillet over medium heat for about 20-30 seconds on each side or until pliable.
8. To assemble the tacos, place a few buffalo cauliflower florets on each tortilla, top with the cabbage slaw, a few slices of avocado, and chopped cilantro.
9. Serve immediately with lime wedges on the side for extra flavor.