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To make these tacos, gather the following items: - 1 medium head of cauliflower, cut into florets - 1 cup all-purpose flour - 1 cup buttermilk (or plant-based milk) - 1 cup breadcrumbs (preferably panko for extra crunch) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper (adjust for spice preference) - 1 teaspoon salt - 1/2 cup buffalo sauce (store-bought or homemade) - 8 small corn or flour tortillas - 1 avocado, sliced - 1/2 cup shredded red cabbage - Fresh cilantro, for garnish - Lime wedges, for serving The spices make these tacos special. Garlic powder gives flavor. Onion powder adds depth. Smoked paprika brings a nice smokiness. Cayenne pepper adds the heat. You can adjust the cayenne to fit your taste. The salt helps to bring out all these flavors. Use fresh spices for the best taste. For these tacos, I suggest using small corn or flour tortillas. Corn tortillas have a great flavor. They add a nice texture. Flour tortillas are soft and hold the filling well. Both options work well. Choose based on your taste and diet. Warm them on a skillet for a better taste. First, grab a large bowl. In it, whisk together one cup of all-purpose flour, one teaspoon each of garlic powder, onion powder, smoked paprika, cayenne pepper, and salt. This mix gives the batter a great flavor. Slowly pour in one cup of buttermilk or plant-based milk. Stir until everything combines well. Now, take your medium head of cauliflower and cut it into florets. Dip each floret into the batter you just made. Let the extra batter drip off. Next, place the breadcrumbs in another bowl. Roll the batter-covered cauliflower into the breadcrumbs, ensuring they get a nice coating. Put the coated florets onto a plate. Preheat your air fryer to 380°F (190°C). Once it is hot, arrange the cauliflower in the fryer basket. Make sure they are in a single layer. You might need to do this in batches. Lightly spray the florets with cooking spray. Air fry them for 12 to 15 minutes. They should turn golden brown and crispy. Shake the basket halfway through to help them cook evenly. When they are done, move the cauliflower back to the bowl. Pour half a cup of buffalo sauce over the crispy florets. Toss them gently to coat every piece. To make your cauliflower extra crispy, use panko breadcrumbs. They create a nice crunch. Coat each floret well in the batter first. Shake off the excess batter before you dip it in the breadcrumbs. This step helps the crumbs stick better. Air frying at 380°F (190°C) for 12-15 minutes gives you that golden color. Remember to shake the basket halfway through for even cooking. If you want to change the heat in your tacos, adjust the cayenne pepper. Use less for a milder flavor or more for a spicy kick. You can also choose a milder buffalo sauce or mix it with yogurt to tone it down. For those who love heat, add sliced jalapeños or a drizzle of hot sauce right before serving. Warming your tortillas makes them soft and pliable. I recommend using a skillet on medium heat. Warm each tortilla for about 30 seconds on each side. You can also wrap them in foil and place them in a warm oven. This keeps them warm while you finish cooking the cauliflower. Stacking them helps trap heat too. {{image_2}} You can switch up the flavor of your tacos by using different sauces. Try using sriracha for a spicy kick. Or, replace buffalo sauce with barbecue sauce for a sweet twist. A ranch dressing also works well if you want a creamy option. Each sauce gives a unique taste to the buffalo cauliflower. To make it vegan, swap buttermilk with a plant-based milk. Use gluten-free flour instead of all-purpose flour. For the breadcrumbs, choose gluten-free panko. This way, you can enjoy delicious tacos without the gluten or dairy. They taste just as good! Add toppings to make your tacos even better. Sliced jalapeños can give a spicy bite. For creaminess, consider adding a dollop of vegan sour cream. You can also sprinkle some feta cheese for extra flavor. Don't forget to mix in some diced tomatoes or corn for freshness. More toppings mean more fun in every bite! To keep your buffalo cauliflower fresh, let it cool first. Place any leftovers in an airtight container. Store them in the fridge for up to three days. If you need to keep them longer, consider freezing them. Just remember, freezing may change the texture a bit. To reheat the buffalo cauliflower, use your air fryer. Preheat it to 350°F (175°C). Place the cauliflower in the basket in a single layer. Heat for about 5-7 minutes. This method helps keep the cauliflower crispy. You can also use a microwave, but it may become soft. If you choose the microwave, heat for about 1-2 minutes. You can make the batter and coat the cauliflower ahead of time. Store the coated florets in the fridge for up to 24 hours before cooking. This way, you can have a quick meal ready on busy days. Just air fry them when you are ready to eat. Prepare your toppings in advance too. Slice the avocado and shred the cabbage for easy taco assembly later. Yes, you can use frozen cauliflower. However, it is best to thaw and dry it first. This helps the batter stick well. Frozen cauliflower may not get as crispy, but it will still taste great. The best air fryer temperature for cauliflower is 380°F (190°C). This heat cooks the cauliflower perfectly. It gets crispy on the outside and tender on the inside. Always preheat your air fryer for best results. To make the tacos spicier, add more cayenne pepper to the batter. You can also mix in some hot sauce with the buffalo sauce. Another option is to serve them with spicy salsa or jalapeños for added heat. In this post, we covered the best ingredients for your cauliflower tacos. I shared step-by-step instructions to ensure perfect texture and flavor. You learned tips for extra crispiness, how to adjust spice levels, and proper tortilla warming. I also provided variations for sauces and toppings, along with storage and reheating tips. In summary, these tacos are easy and fun to make. Experiment with your favorite flavors and enjoy every bite!

Air Fryer Buffalo Cauliflower Tacos

Satisfy your taco cravings with these delicious Air Fryer Buffalo Cauliflower Tacos! Perfectly crispy cauliflower is tossed in spicy buffalo sauce and served in warm tortillas with fresh avocado and crunchy red cabbage. Whip up this easy and tasty recipe in just 30 minutes. Whether you're a vegan or just love incredible flavors, these tacos are a must-try! Click through for the full recipe and enjoy taco night like never before!
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Ingredients
  

1 medium head of cauliflower, cut into florets

1 cup all-purpose flour

1 cup buttermilk (or plant-based milk)

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust for spice preference)

1 teaspoon salt

1/2 cup buffalo sauce (store-bought or homemade)

8 small corn or flour tortillas

1 avocado, sliced

1/2 cup shredded red cabbage

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a large bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, and salt. Slowly pour in the buttermilk and mix until combined to create a batter.

    In another bowl, place the breadcrumbs. Dip each cauliflower floret into the batter, allowing excess to drip off, and then coat with breadcrumbs. Place the coated florets onto a plate.

      Preheat the air fryer to 380°F (190°C). Once hot, arrange the cauliflower in the fryer basket in a single layer (you may need to do this in batches). Spray lightly with cooking spray.

        Air fry for 12-15 minutes or until golden brown and crispy, shaking the basket halfway through for even cooking.

          Once cooked, transfer the cauliflower back to the large bowl. Pour the buffalo sauce over the crispy florets and toss gently until they are evenly coated.

            To assemble the tacos, warm the tortillas on a skillet for about 30 seconds per side.

              Start with a layer of shredded red cabbage on each tortilla, add a generous portion of buffalo cauliflower, top with avocado slices, and garnish with fresh cilantro.

                Serve with lime wedges on the side for squeezing over the tacos right before eating.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the tacos on a colorful platter, stacking a few together, and garnish with extra cilantro and lime wedges for a vibrant touch.