Skip to main content
Buffalo Cauliflower Tacos with Celery Slaw
2 or 2 or 4 Serving Dinner

Buffalo Cauliflower Tacos

with Celery Slaw

Crispy baked cauliflower is tossed in a classic spicy sauce that’s great for game day. Topped with a crunchy celery slaw and creamy Follow Your Heart vegan bleu cheese dressing, it’s a perfect way to kick-off football season. While the cauliflower roasts you’ll have a bit of free time before the tacos are ready to be built. Use this time to clean as you go, and enjoy this healthier, unfried take on a traditional game-time fare.

Tags:
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
920
FAT
37g
CARBOHYDRATES
145g
PROTEIN
26g


Get Recipes Delivered

INGREDIENTS

  1. 8 oz cauliflower florets
  2. ¼ cup rice flour
  3. ¼ tsp garlic powder
  4. 3 oz celery
  5. 1 scallion
  6. 1 lemon
  7. 3 oz green cabbage
  8. 1 can black beans
  9. ½ cup Frank’s Red Hot®
  10. 3 tbsp vegan butter
  11. 6 corn tortillas
  12. ¼ cup Follow Your Heart vegan bleu cheese dressing
  13. 1 tsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. **Allergens: Soy
Tools: Small saucepan, Baking sheet
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
920
FAT
37g
CARBOHYDRATES
145g
PROTEIN
26g


Get Recipes Delivered

INSTRUCTIONS

1
Bake the cauliflower

Preheat the oven to 450°F. Rinse and chop the cauliflower florets into bite-size pieces. Lightly grease a baking sheet with 1 tsp olive oil. In a large bowl, whisk the rice flour, garlic powder, ¼ cup cold water, and a pinch of salt. Toss the cauliflower in the batter and place on the baking sheet. Bake until crisped, about 10 to 12 minutes. Flip with a spatula and bake for an additional 6 minutes.

2
Prepare the slaw

Rinse and dry the remaining produce. Remove the celery leaves from stalk and place the leaves in a medium bowl. Thinly slice the celery and scallion and add to the bowl. Add the green cabbage, juice from the lemon, and a pinch of salt and pepper. Toss slaw to combine. Drain and rinse the black beans.

3
Make the Buffalo sauce

Place a small saucepan over medium heat and combine the Frank’s Red Hot® with the vegan butter. Whisk sauce until butter is melted, season to taste with salt, and remove from heat. Wrap the corn tortillas in foil and set aside.

4
Finish the cauliflower

Remove the cauliflower from the oven and brush with Buffalo sauce (the sauce can also be lightly drizzled over the cauliflower). Return Buffalo cauliflower to the oven to bake until crisp, about 7 to 10 minutes.

5
Heat the tortillas

Place the corn tortillas in the oven for 5 minutes to warm.

6
Build the tacos

Lay warm corn tortillas on each plate and top with Buffalo cauliflower and a pinch of the celery slaw. Drizzle with Follow Your Heart Bleu Cheese Dressing. Mix the black beans into the remaining celery slaw and serve alongside the tacos with any remaining Buffalo sauce.

SIMILAR RECIPES