Meatless Monday or Taco Tuesday? I’m a “yes and” kind of gal, so I’ll have my cake and eat it too. These Buffalo Cauliflower Tacos will be on repeat Monday, Tuesday and maybe even Wednesday. Get the dEATS below!

This crispy buffalo cauliflower is seriously addictive, so I was desperately seeking ways in which I could bring more of this straight-up fire into my life. And the Buffalo Cauliflower Taco was born – two ways because I’m indecisive AF. First is with a black bean spread and the second is with guacamole…because everything tastes better with guac.

This buffalo cauliflower can also be eaten on its own – talk about buffalo wing fakeout. Save this one for game day. And, it can be made gluten free or Whole30 too – winning!

Buffalo Cauliflower Tacos
Serves: 4

– 1 head of cauliflower, cut into florets
– 1 bottle of Frank’s RedHot Buffalo Wings Sauce (or your favorite hot sauce)
– 1/2 C whole wheat flour (or garbanzo bean flour if gluten-free)
– 1/2 C water
– 1 tsp garlic powder
– 1/2 tsp salt
– 1 tsp melted butter (or ghee if Whole30)
– 2/3 C hot sauce
– 1 avocado
– 1 lime
– 1 can of low-sodium black beans (omit if Whole30)
– Mann’s Kale Beet Blend (or your favorite slaw/chopped red cabbage)
– 1 package of corn tortillas

Buffalo Cauliflower:

Step 1: Preheat over to 450 degrees Farenheit. In a medium bowl, whisk together flour, garlic powder, water and salt until smooth.

Step 2: Toss the cauliflower florets in the batter, making sure florets are fully coated.

Step 3: Place on a lightly greased non-stick baking sheet ( I grease tin foil to reduce the clean-up). Bake for 15 minutes, tossing midway.

Step 4: Combine the melted butter (or ghee) with the hot sauce in a large bowl. Toss the battered and baked cauliflower florets in the sauce.

Step 5: Place the sauced cauliflower florets back in the oven for another 15 minutes. Allow to cool.

Buffalo Cauliflower Tacos:

Step 1: Rinse the black beans. Pulse in a food processor until smooth. Omit if Whole30.

Step 2: Mash the avocado with the juice of 1 lime, salt and pepper.

Step 3: Smother the corn tortillas with your choice of the black bean or avocado spread.*

Step 4: Top the tortillas with the Buffalo Cauliflower Florets and slaw mix.

Option to garnish with additional avocado slices.

Serving suggestion: fresh bell pepper slices.

*Pro-tip: Place the tortillas in a 350 degree oven for a few minutes to make them toasty.

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