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- 1 medium head of cauliflower, cut into bite-sized florets - 1 cup all-purpose flour - 1 cup milk (dairy or plant-based) - 1 teaspoon garlic powder - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste - 1 cup buffalo sauce (store-bought or homemade) To make these tacos, the star of the show is the cauliflower. You want nice, fresh florets. The batter blends flour and milk, giving the cauliflower a crunchy coat. Seasonings like garlic powder and paprika boost the flavor. If you like it spicy, add cayenne pepper. Don't forget salt and pepper for taste. Finally, toss the cooked cauliflower in buffalo sauce for that tangy kick. - 8 small corn or flour tortillas - 1 avocado, sliced - 1/2 cup red cabbage, shredded - 1/4 cup cilantro, chopped - Lime wedges for serving For toppings, I love to use sliced avocado for creaminess. Shredded red cabbage adds a nice crunch. Fresh cilantro gives a burst of flavor. You can use either corn or flour tortillas, depending on your taste. If you want to get creative, try adding crumbled feta or pickled onions. Serve with lime wedges for a zesty finish. First, preheat your air fryer to 375°F (190°C). This step is key for crispy cauliflower. While it warms up, mix your batter. In a large bowl, combine: - 1 cup all-purpose flour - 1 cup milk (dairy or plant-based) - 1 teaspoon garlic powder - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste Whisk until smooth. The batter should be thick enough to coat the cauliflower well. Next, coat each cauliflower floret in the batter. Make sure each piece is fully covered. Place them in the air fryer basket in a single layer. You might need to do this in batches. Air fry the cauliflower for 15-20 minutes. Shake the basket halfway through. This helps them cook evenly. You want them to be golden and crispy. Once cooked, transfer the cauliflower to a bowl. Pour in the buffalo sauce. Toss them until coated well. While the cauliflower cooks, warm your tortillas. You can use a skillet or put them in the air fryer for a couple of minutes. Now, it’s time to fill your tacos. Take a tortilla and add a generous amount of buffalo cauliflower. Top with sliced avocado, shredded red cabbage, and chopped cilantro. Serve with lime wedges on the side for that fresh flavor boost. Enjoy your tasty tacos! To get crispy cauliflower, timing is key. I cook the cauliflower at 375°F for 15-20 minutes. Check it halfway through and shake the basket. This helps the florets crisp up evenly. If you want more crunch, add a few extra minutes. Just keep an eye on it. The batter must be thick enough to stick. If it’s too thin, the cauliflower can become soggy. To avoid this, whisk the flour and milk well. Ensure you coat each floret fully before air frying. This way, the batter will crisp nicely. For a stunning plate, arrange your tacos on a bright platter. I love to garnish with extra cilantro for a pop of color. Lime wedges add a fresh touch and flavor. Pair these tacos with a light salad or some crunchy veggies. A cool cucumber salad works great. You can also serve with a side of chips and salsa for extra fun. This adds variety to your meal and keeps it exciting! {{image_2}} You can easily adapt this recipe to meet your needs. To make it vegan, swap out the milk for a plant-based option. Almond or oat milk works great. Use gluten-free flour if you want a gluten-free dish. This change keeps the flavor while making it safe for those with gluten issues. For seasonings, feel free to get creative. Try adding smoked paprika for a deeper flavor. You can also use a different hot sauce if you like. Sriracha or a chili garlic sauce can give a nice kick. Want to mix things up? Add other veggies to the tacos. Bell peppers, onions, or even roasted sweet potatoes can add a great twist. These veggies cook well in the air fryer too. If you want more protein, consider adding beans or shredded chicken. Just make sure to adjust your cooking time. Do you love spice? Increase the cayenne pepper in the batter. You can also add fresh jalapeños to the tacos for an extra heat boost. Remember, it’s all about your taste! To keep your tacos and cauliflower fresh, follow these tips: - Store leftover tacos in an airtight container. - Separate the cauliflower from the tortillas to keep them crunchy. - Use a shallow container for better cooling. The cauliflower can stay fresh in the fridge for up to 3 days. The tortillas are best eaten within 1-2 days. When reheating, aim for the best texture: - Use an air fryer to bring back the crispiness. - Set the air fryer to 350°F (175°C) and heat for about 5-7 minutes. - If using a microwave, heat in short bursts to avoid sogginess. For crispy tacos, always reheat the cauliflower and tortillas separately. This keeps your meal delicious and enjoyable! Can I make the batter ahead of time? Yes, you can make the batter ahead of time. Mix the flour, milk, and spices. Store it in the fridge for up to a day. Just give it a good stir before using. What is the best way to store leftover buffalo cauliflower? Store leftover buffalo cauliflower in an airtight container. Keep it in the fridge for up to three days. Reheat it in the air fryer for best results. What can I use instead of buffalo sauce? If you want a milder flavor, try using BBQ sauce. For a different kick, use sriracha or a homemade hot sauce. Just adjust the heat to your liking. How to modify for different dietary needs? To make this dish vegan, use plant-based milk and a gluten-free flour mix. You can also swap the tortillas for lettuce wraps for a low-carb option. Nutritional breakdown per serving Each serving has about 250 calories. It includes healthy fats from avocado and fiber from the cabbage. You get protein from the flour and milk. How many tacos does this recipe yield? This recipe makes four tacos. You can easily double it for a larger group or party. Enjoy sharing these tasty bites with friends! This blog post detailed how to create delicious buffalo cauliflower tacos. You learned the key ingredients, from cauliflower to seasonings. I shared step-by-step cooking instructions for perfecting the crispy texture. We also explored serving ideas and variations for different diets. Finally, I provided tips for storing and reheating leftovers. These tacos are tasty and easy to make. Plus, they can fit many diets. Try them out and enjoy a new twist on your taco night!

Air Fryer Buffalo Cauliflower Tacos

Indulge in a delicious twist on Taco Night with these Air Fryer Buffalo Cauliflower Tacos! Packed with crispy, spicy cauliflower and fresh toppings like avocado and red cabbage, this recipe is perfect for a quick weeknight meal. In just 35 minutes, you can serve up flavorful tacos that everyone will love. Click through now to get the full recipe and elevate your dinner game with this easy, mouthwatering dish!
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Ingredients
  

1 medium head of cauliflower, cut into bite-sized florets

1 cup all-purpose flour

1 cup milk (dairy or plant-based)

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

1 cup buffalo sauce (store-bought or homemade)

8 small corn or flour tortillas

1 avocado, sliced

1/2 cup red cabbage, shredded

1/4 cup cilantro, chopped

Lime wedges for serving

Instructions
 

Preheat your air fryer to 375°F (190°C).

    In a large mixing bowl, combine the flour, milk, garlic powder, paprika, cayenne pepper, salt, and pepper to create a batter. Whisk until smooth.

      Dip each cauliflower floret into the batter, ensuring it’s fully coated, and then place it in the air fryer basket in a single layer (you may need to do this in batches).

        Air fry the cauliflower for 15-20 minutes, shaking the basket halfway through until they are golden and crispy.

          Once the cauliflower is cooked, transfer it to a bowl and toss it with the buffalo sauce until evenly coated.

            Meanwhile, warm the tortillas in a skillet or directly in the air fryer for a couple of minutes until soft and pliable.

              To assemble the tacos, place a generous amount of the buffalo cauliflower into each tortilla, then top with sliced avocado, shredded red cabbage, and chopped cilantro.

                Serve with lime wedges on the side for a fresh squeeze of flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings

                    - Presentation Tips: Arrange the tacos on a colorful platter, garnish with additional cilantro, and serve lime wedges on the side for a vibrant touch.