Buffalo Cauliflower Tacos with Avocado Cream

Servings: Serves: 6

Nutritional Information:

Per serving (431g) Calories 342, Fat 16g, Saturates 5.0g, Sugars 9.1g, Salt 4.2g




Preheat oven to 200°C/400°F/Gas 6 and lightly brush two baking sheets with oil.


Mix together the gram flour, water, nutritional yeast, garlic powder, onion powder, paprika, thyme, salt, pepper, chilli flakes and celery salt until you have a smooth batter.


In a separate bowl, mix together the breadcrumbs and coconut, then season with salt and pepper.


One by one, dip the cauliflower florets into the batter and then into the breadcrumbs. When coated, place on the prepared baking sheets and continue until you have used all the cauliflower.


Transfer the trays to the oven and bake for 20 minutes or until crispy.


Add all the ingredients for the avocado cream to a blender and purée until very smooth. Taste to check the seasoning and set aside until ready to serve.


In a clean bowl, mix the buffalo sauce, barbeque sauce and melted non-dairy butter together. When the cauliflower has been cooking for 20 minutes, remove the trays from the oven, drizzle the sauce over each cauliflower floret and toss to coat thoroughly. Place them back onto their trays and return to the oven for a further 10 minutes. Wrap the stack of soft tacos in foil and place in the oven for the final 5 minutes to warm through.


Assemble the tacos with salad leaves and crispy cauliflower. Drizzle with the avocado cream and sprinkle over some red onions and tomatoes, if using.


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