Go Back
For the main star, we need: - 1 medium cauliflower, cut into bite-sized florets - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon smoked paprika - ½ teaspoon salt - ½ teaspoon black pepper - 1 cup water (or plant-based milk) - ½ cup buffalo sauce (adjust for desired spice level) These ingredients create a tasty batter that makes the cauliflower crispy and full of flavor. To make the tacos even better, add these toppings: - 8 small corn or flour tortillas - 1 avocado, sliced - 1 cup shredded red cabbage - ¼ cup fresh cilantro, chopped - Lime wedges for serving These toppings add freshness and brightness to the spicy cauliflower. For the best tacos, you can use: - Small corn tortillas for a classic taste - Flour tortillas for a soft, chewy texture Both options work well, so choose based on your preference. Enjoy creating a perfect balance of flavors! To start, cut the medium cauliflower into bite-sized florets. This helps them cook evenly. Next, grab a large bowl. In this bowl, mix together the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk these dry ingredients well. Once mixed, slowly add in the water or plant-based milk. Keep whisking until you form a smooth batter. This batter will coat the cauliflower nicely. Now it’s time to coat the cauliflower. Dip each floret into the batter, letting the extra drip off. Lay them on a plate lined with parchment paper. Preheat your air fryer to 375°F (190°C). Once ready, place the coated florets in the air fryer basket. Make sure to spread them out in a single layer. You might need to do this in batches. Air fry them for about 12 to 15 minutes. Halfway through, shake the basket to ensure they cook well. They should become golden and crispy. After frying, toss your hot cauliflower in a large bowl with buffalo sauce. Make sure each piece gets coated evenly. Now, warm the tortillas in a dry skillet or microwave. For each taco, place some buffalo cauliflower inside. Top it with sliced avocado, shredded red cabbage, and chopped fresh cilantro. Finally, squeeze fresh lime juice on top for an extra zing. Enjoy your tasty tacos! To get the best crispy cauliflower, start with dry florets. Moisture makes it soggy. After cutting the cauliflower, pat it dry with a towel. The batter should be thick but smooth. Dip each floret well, letting extra batter drip off. Place them in the air fryer without crowding. This helps hot air flow around each piece, making them crispy. Buffalo sauce is the star here. Choose your favorite brand or make your own. After air frying, toss the cauliflower in the hot sauce while it’s still warm. This helps the sauce stick better. If you like it spicy, add more sauce. For a milder taste, just add a little. Always taste before serving to adjust the flavor. These tacos shine with fresh toppings. Avocado adds creaminess. Shredded cabbage gives a nice crunch. Cilantro brings a fresh taste. Serve with lime wedges for a zesty kick. You can also add a side of rice or beans for a complete meal. Pair these tacos with a cold drink, like lemonade or iced tea, for a perfect summer treat. {{image_2}} You can make these tacos vegan and gluten-free easily. For the batter, swap all-purpose flour with gluten-free flour. Use plant-based milk, like almond or oat milk, to keep it vegan. Check the buffalo sauce label to ensure it is vegan-friendly. This way, you can enjoy a tasty meal without any animal products or gluten. If buffalo sauce is too spicy for you, try other sauces. A tangy barbecue sauce works well and adds sweetness. You can also use ranch or a creamy garlic dressing for a milder flavor. Mix and match sauces based on your taste. This gives you fun options to explore with each taco. Feel free to add more veggies to your tacos. Sliced bell peppers or sautéed onions bring extra flavor and color. You can also add roasted corn for a sweet crunch. The more veggies, the better! Mixing different textures makes your meal exciting and nutritious. These additions make each taco a unique experience. Store leftover buffalo cauliflower tacos in an airtight container. Make sure they cool first. Keep them in the fridge for up to three days. This helps preserve the flavors and texture, but they may get soft. To reheat, use an air fryer for the best results. Set it to 350°F (175°C). Heat the tacos for about 5 minutes. This will make them crispy again. You can also use a microwave, but the texture won't be as good. Heat them on a microwave-safe plate for 30-60 seconds. You can freeze the buffalo cauliflower before assembling the tacos. Place the cooked cauliflower in a freezer-safe bag, removing as much air as possible. It will last up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat as mentioned above before assembling the tacos. Yes, you can use frozen cauliflower. Just thaw and drain it first. Make sure to dry the florets well so the batter sticks. The cooking time might be slightly longer. Check for crispiness before serving. To tone down the heat, use less buffalo sauce. You can also add yogurt or sour cream on top. These toppings cool the spice while adding creaminess. Another option is to mix the buffalo sauce with a bit of ketchup for sweetness. The best toppings include sliced avocado, shredded cabbage, and fresh cilantro. You can also add diced tomatoes or pickled onions for extra flavor. A squeeze of lime juice brightens the taste. These toppings balance the heat of the buffalo sauce. These tacos stay fresh for about 2-3 days in the fridge. Store the cauliflower and toppings separately to keep them crisp. Reheat the cauliflower in the air fryer for best results. Enjoy them warm for a tasty meal! This post shows you how to make delicious cauliflower tacos. We covered ingredients, cooking steps, and helpful tips. You learned about toppings, sauces, and storage. You can create vegan and gluten-free options too. Cauliflower tacos are tasty, easy, and fun to make. So, gather your ingredients and start cooking! Enjoy a dish that everyone can love.

Air Fryer Buffalo Cauliflower Tacos

Spice up your taco night with these Air Fryer Buffalo Cauliflower Tacos! This easy recipe features crispy cauliflower florets tossed in zesty buffalo sauce, all wrapped in warm tortillas and topped with creamy avocado and crunchy cabbage. Perfect for a quick dinner or a fun party treat, these tacos are sure to impress. Click to discover how to make this delicious dish today! #AirFryerRecipes #HealthyTacos #MeatlessMeals #BuffaloCauliflower
Print Recipe Pin Recipe

Ingredients
  

1 medium cauliflower, cut into bite-sized florets

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup water (or plant-based milk)

½ cup buffalo sauce (adjust for desired spice level)

8 small corn or flour tortillas

1 avocado, sliced

1 cup shredded red cabbage

¼ cup fresh cilantro, chopped

Lime wedges for serving

Instructions
 

Prepare the Cauliflower: In a large bowl, combine flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually whisk in the water (or plant-based milk) until you have a smooth batter.

    Coat the Cauliflower: Dip each cauliflower floret into the batter, allowing excess to drip off. Place the coated cauliflower onto a plate lined with parchment paper.

      Air Fry: Preheat the air fryer to 375°F (190°C). Place the coated cauliflower in the air fryer basket in a single layer (you may need to do this in batches). Air fry for 12-15 minutes, shaking the basket halfway through, until the cauliflower is golden and crispy.

        Toss in Sauce: In a large bowl, combine the hot air-fried cauliflower with the buffalo sauce. Toss to coat evenly.

          Assemble Tacos: Warm the tortillas in a dry skillet or microwave. Fill each tortilla with buffalo cauliflower, topped with sliced avocado, shredded red cabbage, and fresh cilantro.

            Serve: Squeeze fresh lime juice over the tacos for an extra kick.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4