Lighter and healthier than traditional buffalo chicken, this cauliflower version may be come your go-to weeknight taco recipe. Spicy air fried cauliflower is paired with avocado slices, peppers, onions, cilantro and my special Mexican Cashew Creme.
Cut cauliflower into bite-sized florets.
Mix wet ingredients in a medium bowl and set aside.
Mix dry ingredients in a medium bowl and set aside.
Have a plate ready for the breaded cauliflower.
Dip each floret of cauliflower into the wet mix, shake gently and roll in the breadcrumb mixture.
Set aside on plate.
Repeat with all cauliflower florets.
Preheat oven to 400F. (Even if using an air fryer, you will need the oven for the last step).
Place cauliflower pieces in basket of air fryer, being careful to keep pieces from touching one another.
Air “Fry” at 400F for about 13 minutes. Alternately, you may oven fry. Set cauliflower pieces on a sheet pan covered with parchment paper and place in 400F oven for 20-25 minutes until golden.
Get “saucing”
While cauliflower is baking/frying, prepare sauce by mixing the hot sauce with Earth balance (if using...I have made them without it and they are really good!) in a microwave-safe bowl. Microwave for about a minute until butter is melted. Stir and set aside.
Once cauliflower pieces are light brown and crispy, place all on a sheet pan that is covered with parchment paper. (If oven-frying, remove pan to counter and proceed with the next step)
Brush all pieces evenly with buffalo sauce.
Place in 400F oven for 10-15 minutes until golden.
Serve in taco with any toppings you choose: peppers and onions, lettuce and tomato and avocado, refried beans and greens...whatever you like. Top with Mexican Crema (recipe in blog post)
Leftover cauliflower can be stored for up to 3 days in the refrigerator. To reheat, place on rack of toaster oven and toast. Alternately you can warm on a tray in 400 F. oven for 5-7 minutes.