Combine the batter ingredients in a medium mixing bowl: flour, milk, water, lemon pepper and sea salt.
Break or cut the cauliflower into small 1½ inch pieces.
Prepare a baking sheet by lining it with aluminum foil and spraying with nonstick spray.
Dip each cauliflower piece into the batter, completely covering it and then shake off any excess batter before laying it on the foil. Repeat for all cauliflower pieces being sure to lay them in a single layer without having them touch each other.
Bake for 15 minutes, then flip them over and bake for another 15 minutes.
Meanwhile, over medium-high heat, cook your sweet kernel corn for approximately 10 minutes. Let it sit and stick to the bottom of the pan periodically so that it caramelizes and gets some of that charred look/flavor. Set aside.
Once the cauliflower is done baking (they should be lightly browned, crispy on the outside, and soft on the inside), put the pieces in a bowl with the buffalo sauce and stir until completely covered.
Assemble your tacos immediately: corn tortillas, buffalo cauliflower, a spoonful of roasted corn, a pinch of diced cilantro and a drizzle of Hidden Valley® Greek Yogurt Ranch.
For safe meat preparation, reference the USDA website.
Rated 5 out of
Healthy=HappyFor once there's a recipe that's health contentious and is still good drunk food. You can feed this to the most macho meet eater you know and they'll lick the plate clean. This makes an absolutely perfect Sunday snack to chow down on with your buddies while you watch the game.
Date published: 2019-06-03
Rated 5 out of
Spice Game changerA great recipe with great taste and healthy at the same time.