Buffalo Cauliflower Tacos

Hi, I’m Becky Striepe from Glue & Glitter, and today, we are making
Buffalo Cauliflower Tacos. These cauliflower tacos
are spicy, crunchy, creamy perfection, and
you are gonna love ’em. Start with melted butter and buffalo sauce and mix those together, and you’re going to mix
those together in a mug. Don’t do this in a bowl. You want a mug because a mug is going to make
that small amount of liquid get deep enough so that you can submerge
each cauliflower floret. When you’re shopping for buffalo sauce, make sure that you check the ingredients. Sometimes, buffalo sauces at the store will include the butter
already in the bottle, and that is not the kind you want because butter’s not vegan. That’s why we’re mixing it
with vegan butter ourselves. Then, in a shallow bowl, you want to put a mixture
of panko and salt. That’s going to be your breading. You can make the cauliflower
for these tacos in the oven or in the air fryer. I’ll go over both preparation methods now so you can do whatever works best for you. Start by taking a cauliflower floret and dunking it into your mug
of buttery buffalo sauce. Now, when you first pull that floret out of the saucy mixture, it’s
going to be raining sauce. Give it a second until that
drizzle kinda slows down before you move it over
to coat it in the panko. It’s not the end of the world if you don’t wait that extra few seconds for the dripping to slow down,
but if you don’t do that, your panko is going to get gummy
with all that extra liquid, and so, you may need some
extra panko at the end to kind of finish off those last florets. Once your cauliflower floret is coated in both the sauce mixture
and then the panko, you can transfer it to
either your air fryer basket or to a lined baking sheet. Just line the baking sheet
with parchment paper. That’ll prevent sticking and
make it easier to clean up. If you’re air frying these, cook at them 350 for 14 to 17 minutes and you’re going to shake
them gently a few times throughout the cooking process. It’s important that you only
very gently shake these. You just wanna make sure
they move around a little so they don’t stick together, but if you shake too hard,
that panko’s gonna fall off, especially earlier on
in the cooking process so just a gentle slow shake. Not a vigorous shake like you do for something like tofu or potatoes. If you’re baking these in the oven, you just want them in a single
layer on your baking sheet and you’ll bake them for
30 to 35 minutes at 375. No need to even flip them. While the cauliflower is cooking, you have plenty of time to prep
the rest of the ingredients, including the garlic cashew cream sauce that is going to be one of the toppings. To make the cashew cream, start by soaking your cashews in hot water for 10 to 15 minutes. As you can see, I’m actually not using raw
cashews in this recipe, and you don’t have to either. Raw cashews will blend
up a little bit faster, but you can totally use
regular roasted cashews as long as you let them soak. If you’re not using raw cashews, just maybe go closer to the
15 minutes of soaking time rather than the 10 minutes. When the cashews are done soaking, add them to your blender
with some water, lemon juice, and three cloves of garlic. You can adjust the garlic up or down based on your preference. This three-clove situation
is pretty garlicky, so if you don’t love a
strong garlic flavor, you can back it off to two. If you are a super garlic
lover, up it to four cloves, but just know that more
garlic will be more garlicky but also, more spicy so
if you’re spice-averse, you might wanna stick to
the three-clove situation. Now, it’s time to blend. Puree your cashew cream
until it’s completely smooth. How long this takes is really going to depend on your blender. If you have a high-speed blender, this should take about a minute. In a regular blender, you’re
going to have to go for longer. Just every 30 to 45
seconds, stop blending, scrape down the sides, and give that motor a rest because you don’t wanna
burn out your motor by blending for a
prolonged period of time. Now that the cashew cream is done, the cauliflower should also
be pretty much ready to go, and it’s time to make those tacos. So, start with small flour tortillas. Then, layer on the
cauliflower, avocado slices, the cashew cream, and a
little bit of cilantro. I like to serve these
with wedges of lime too in case people wanna add
a little bit of extra zest to their dish. I hope this video has
answered all of your questions about how to make these
Buffalo Cauliflower Tacos. If you have any questions
that I didn’t address in the video, feel free
to drop them below. I’m happy to help. And don’t forget to rate and subscribe. Happy cooking!

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