Description
Crispy fried cauliflower smothered in tangy buffalo sauce, served in warm tortillas with vegan ranch, avocado, and shredded cabbage. A keto-friendly, plant-based dish with bold flavors and satisfying crunch. No meat needed.
Ingredients
1 head cauliflower
1/2 cup vegetarian buffalo sauce
1 1/2 cups breadcrumbs (preferably panko)
1/4 cup vegan ranch dressing
1 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
1 small head green cabbage (shredded for toppings)
4 ripe avocados (for guacamole)
Lime wedges (for serving)
Cilantro (for garnish)
Instructions
Rinse cauliflower and cut into 1″ florets
Pat florets completely dry with paper towels
Blend half the head with 1 tbsp olive oil in a food processor until a coarse paste forms
In a bowl, mix flour with 1 tsp paprika and 1/2 tsp garlic powder
Coat florets with the flour mixture, then dip in vegetable oil, then press into breadcrumbs
Let rest for 10 minutes at room temperature
Heat canola oil to 350°F and fry until golden (4-5 minutes)
Drain on paper towels, then toss with hot buffalo sauce in a colander
Freeze for 10 minutes to stabilize the coating
Warm tortillas, then layer with buffalo cauliflower, shredded cabbage, a drizzle of vegan ranch, guacamole, and fresh cilantro
Notes
Use a mandolin for consistent cauliflower size
Double the breadcrumbs for extra crunch
Make guacamole by mashing avocados with lime juice, salt, and dice
Adjust buffalo sauce quantity to desired heat level
Store extras in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 30
- Category: Lunch
- Method: Frying, Tossing
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 4 tacos
- Calories: 260
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg