Crispy Buffalo Cauliflower Tacos with Pesto Tahini Hot Sauce!
These crispy, crunchy, fiery, bites of cauliflower breaded in Panko are wrapped in a warm tortilla and topped with the best pesto tahini hot sauce! It all comes together in just 35 minutes!
Ingredients
Crispy Buffalo Cauliflower Tacos
- 3 whole wheat flour tortillas
- 1 medium cauliflower head
- 3/4 cup all purpose flour
- 1 1/4 tsp salt
- 1/2 tsp pepper
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp smoked paprika
- 3/4 cup unsweetened almond milk
- 1 3/4 cups Panko bread crumbs
- 3 tbsp nutritional yeast
- *pesto tahini hot sauce recipe below
- *garlic balsamic veggies recipe below
Pesto Tahini Hot Sauce
- 3 tbsp vegan pesto I used Trader Joes (vegan kale, cashew, basil pesto)
- 1 tbsp sriracha hot sauce
- 2 tbsp tahini
Garlic Balsamic Veggies
- 1 tbsp olive oil
- 1/2 medium onion sliced into thin strips
- 1/2 red bell pepper sliced into thin strips
- 3 cloves garlic minced
- 6 baby Bella mushrooms sliced into thin rounds
- 1/2 tsp salt
- dash of pepper
- 1 tbsp balsamic vinegar of Modena
Instructions
Crispy Buffalo Cauliflower
- Preheat the oven to 425 degrees F. Line 1 baking sheet with parchment paper.
- Cut the cauliflower into small florets and place them in a large bowl.
- In another bowl, whisk the flour, salt, pepper, onion powder, garlic powder, and paprika. Pour in the almond milk and whisk it together until a smooth batter forms. Pour the batter over the cauliflower florets and coat each piece evenly with a spoon or using your hands.
- In another shallow dish, add the panko breadcrumbs and nutritional yeast and mix them together. In batches, dip the battered florets into the panko mixture to coat each piece and spread each breaded piece on the lined baking sheet leaving some space between each piece.
- Bake the cauliflower florets for 25 minutes at 425 F.
- While the cauliflower florets are cooking, make the *Pesto Tahini Hot Sauce (recipe below).
- While the cauliflower cooks, make the sautéed *garlic balsamic veggie mixture (recipe below).
- In the last few minutes of baking the cauliflower, heat a small pan with a bit of olive oil and place the tortillas on the pan until warm and slightly toasted on each side. Place the tortillas on each plate.
- Remove the cauliflower florets from the oven. Spread a thin layer of pesto tahini hot sauce on top of each tortilla. Next, add a spoonful of the garlic balsamic veggie mixture. Then evenly divide the cauliflower between each plate and place it on top. Drizzle another spoonful of the pesto tahini hot sauce over each tortilla. Serve warm!
Pesto Tahini Hot Sauce
- Add all ingredients to a small bowl and whisk to combine. Spread a thin layer on each tortilla and drizzle over top of the finished taco!
Garlic Balsamic Veggies
- Heat a small pan on medium heat with 1 tbsp of olive oil. Chop the onion into thin strips and add that along with the minced garlic to the pan once hot. Slice the red pepper into thin strips and add it to the pan. Cook for 5 minutes or until the onion begins to brown.
- Slice the mushrooms into thin rounds and add them to the pan. Once they start to cook down, turn the heat to low and add the salt, pepper and balsamic vinegar. Cook for 3 more minutes on low, remove from heat and set aside.