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Buffalo Cauliflower Tacos

We combined Buffalo sauce heat with Hidden Valley® Ranch cool to create one shell of a taste sensation. This cauliflower taco delivers a spicy blast of flavor in every bite, topped with a creamy drizzle of HVR deliciousness.

  • Prep Time 15 min
  • Cook Time 30 min
  • Servings 2
  • Print print Print

Ingredients (12)

  • Bob's Red Mill 1:1 Gluten-free Baking Flour (or sub white whole wheat flour) 1 cup
  • milk ½ cup
  • water ½ cup
  • lemon pepper ½ tablespoon
  • sea salt ¼ teaspoon
  • cauliflower ½ head
  • buffalo sauce ½ cup
  • organic sweet kernel corn, rinsed and drained 15 oz. can
  • gluten-free corn tortillas (or sub flour ones if you prefer) 8
  • chopped cilantro ¼ cup
  • mixed greens (or sub chopped red cabbage) 1 cup
For safe meat preparation, reference the USDA website.

Steps (9)

Simply reduce the cooking time and temperature on your air fryer as shown here.*

Set air fryer timer for half the cooking time of a conventional oven. Add extra time for doneness if needed.

Reduce regular oven temperature by 25° to 50° (not going below 350°) on your air fryer. If food is getting too dark, reduce by another 25°.

* Always follow manufacturer’s instructions.

  1. 1
    Preheat oven to 450°F.
  2. 2
    Combine the batter ingredients in a medium mixing bowl: flour, milk, water, lemon pepper and sea salt.
  3. 3
    Break or cut the cauliflower into small 1½ inch pieces.
  4. 4
    Prepare a baking sheet by lining it with aluminum foil and spraying with nonstick spray.
  5. 5
    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.
  6. 6
    Bake for 15 minutes, then flip them over and bake for another 15 minutes.
  7. 7
    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.
  8. 8
    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.
  9. 9
    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.

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15 Reviews


recommend 66.7% would recommend this recipe

Rated 3 out of 5 by from Something different for veggie lovers I made this for a Labor Day carry in and it got mixed reviews. People liked it but said it would be better with chicken, so next time I make it I think I will try it with chicken instead.
Date published: 2023-09-05
Rated 2 out of 5 by from White People food I mean, the fact that it is white people food is fairly obvious but this recipe was okay at best. It lacked flavor, the texture was like cardboard, and it wasn't the most pleasant meal you can make with those ingredients. I suggest using flour tortillas instead and using Frank’s Red Hot cauliflower recipe instead.
Date published: 2023-04-23
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