Description

A quick, vegetarian weeknight dinner featuring roasted cauliflower florets tossed in tangy buffalo sauce, served in warm tortillas with a cool, creamy slaw.

Ingredients

Scale

1 large head cauliflower (about 1.5 kg), cut into bite-sized florets
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt (for coating)
Black pepper to taste
3 tablespoons butter, melted
½ cup hot sauce (e.g., Frank’s RedHot)
1 tablespoon vegetable oil
8–10 small flour tortillas
1 cup shredded cabbage and carrots
½ cup ranch or blue cheese dressing
Optional garnishes: green onions, cilantro, lime juice

Instructions

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
Wash and thoroughly pat dry the cauliflower florets. Moisture is the enemy of crispiness.
In a shallow bowl, whisk together flour, garlic powder, onion powder, salt, and pepper.
Toss cauliflower florets in the flour mixture until lightly coated. Shake off excess and arrange on baking sheets, ensuring space between florets.
Drizzle with vegetable oil and bake for 20 minutes, flipping halfway through.
While cauliflower bakes, whisk melted butter with hot sauce in a small bowl.
Remove cauliflower from oven, toss with the buffalo sauce mixture, and return to oven for another 10 minutes until sticky and crispy.
In a separate bowl, mix shredded cabbage and carrots with ranch or blue cheese dressing (and a splash of lime juice if desired).
Warm tortillas in a dry skillet or microwave until pliable.
Assemble tacos by placing buffalo cauliflower in tortillas, topping with slaw, and garnishing with green onions.

Notes

Ensure cauliflower is completely dry before coating to prevent soggy results. Do not crowd the baking sheet; use two pans or bake in batches for maximum crispiness. Tortillas must be warmed to prevent cracking.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 taco with slaw
Calories: 320
Sugar: 6
Sodium: 680
Fat: 14
Saturated Fat: 4
Carbohydrates: 42
Fiber: 5
Protein: 8

Keywords: vegetarian tacos, buffalo cauliflower, weeknight dinner, healthy tacos, crispy baked cauliflower, gluten-free option