Recipes > Buffalo Cauliflower Tacos

Buffalo Cauliflower Tacos

Details

Chef Nicole Marquis has created award-winning plant-based restaurants. She is driven to make delicious food that is both good for people’s health and good for the environment. This vegan take on street tacos is an example of the food that she serves at her Philly hot spot Bar Bombón.
  • Serves: 4
  • Active Time: 15 mins - 20 mins
  • Total Time: 1 hr
  • Views: 1,814
  • Success Rating: 0% (?)
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Steps

Step 1: Making the Dish

Making the Dish
  • TO MAKE THE CAULIFLOWER:
  • Vegetable oil for frying
  • 1 head cauliflower, washed and patted very dry, cored and quartered, then broken down into small florets
  • 1⁄2 cup tempura flour
  • 1⁄2 cup club soda
  • TO MAKE THE BUFFALO SAUCE:
  • 3⁄4 cup vegan butter
  • 11⁄2 cups hot sauce (such as Frank’s RedHot)
  • 1 tablespoon Dijon mustard
  • 1⁄2 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • TO MAKE THE TACOS:
  • 8 flour tortillas
  • 1 avocado, sliced
  • 1⁄4 cup finely diced white onion
  • Micro cilantro (optional)
  • 2 limes, cut into wedges (optional)
  • Cuban Black Beans
  • Green Goddess Sauce

Method

To make the cauliflower, heat the oil to 350°F (175°C) in a large stockpot over medium-high heat. Adjust the heat to maintain the oil at 350°F (175°C).

In a medium mixing bowl, gently whisk the tempura flour and club soda together until just combined. Do not over-whisk.

In batches, add the cauliflower to the tempura batter and toss to fully coat. Drop the cauliflower pieces into the hot oil for 5 to 6 minutes, rotating them by carefully stirring about halfway through, until they are golden brown. Work in batches, being careful not to overcrowd the pot.

Using a slotted spoon, transfer the fried cauliflower to a plate lined with paper towels.

To make the buffalo sauce, in a small saucepan, melt the butter over low heat. Don’t allow it to come to a boil.

Add the remaining sauce ingredients and, using an immersion blender or in a countertop blender (let cool slightly before adding to blender), blend on high speed for 30 to 45 seconds, until smooth. Transfer the sauce to a medium bowl.

After the fried cauliflower rests for a couple of minutes, add it to the bowl with the buffalo sauce and toss to fully coat.

To make the tacos, warm the tortillas on a griddle or in a skillet. Then place a tortilla on a plate. Top it with some of the avocado, black beans, green goddess sauce, buffalo cauliflower, and, if using, the onion, micro cilantro, and a squeeze of lime juice. Repeat to make 8 tacos.

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