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Crispy Air Fryer Buffalo Cauliflower Tacos

air fryer Buffalo cauliflower tacos - featured image
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These crispy air fryer Buffalo cauliflower tacos feature golden, crunchy cauliflower tossed in spicy Buffalo sauce, wrapped in warm tortillas, and topped with creamy ranch and fresh veggies. They’re a quick, veggie-forward twist on classic comfort food, perfect for weeknight dinners or gatherings.

Ingredients

Scale
  • 1 large head cauliflower (about 2 lbs), cut into bite-sized florets
  • 3/4 cup all-purpose flour (or chickpea flour for gluten-free)
  • 1/2 cup unsweetened almond milk (or regular dairy milk)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs (or gluten-free panko)
  • 1/3 cup hot sauce (Frank’s RedHot recommended)
  • 2 tablespoons unsalted butter, melted (or vegan butter)
  • 1 teaspoon maple syrup or honey
  • 1/2 cup plain Greek yogurt (or vegan yogurt)
  • 2 tablespoons mayonnaise (vegan mayo works too)
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon fresh chives, chopped (optional)
  • Salt & pepper, to taste
  • 8 small corn or flour tortillas, warmed
  • 1 cup shredded lettuce
  • 1/2 cup julienned carrots
  • 1/2 cup diced celery
  • 1/4 cup crumbled blue cheese (optional)
  • Fresh cilantro or green onions, for garnish

Instructions

  1. Wash and dry cauliflower. Cut into bite-sized florets (about 1-1.5 inches). Ensure cauliflower is dry before battering.
  2. In a large bowl, whisk together flour, almond milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until a smooth, thick batter forms.
  3. Pour panko breadcrumbs into a shallow bowl.
  4. Dip each cauliflower floret into the batter, letting excess drip off, then roll in panko to coat evenly. Use tongs for less mess.
  5. Preheat air fryer to 400°F for 3 minutes. Arrange battered florets in a single layer in the basket (work in batches if needed). Air fry for 12-15 minutes, shaking halfway, until golden and crispy.
  6. In a small bowl, whisk together hot sauce, melted butter, and maple syrup until smooth. Warm briefly if needed.
  7. Transfer crispy cauliflower to a clean bowl. Pour Buffalo sauce over and gently toss to coat.
  8. In a bowl, combine Greek yogurt, mayonnaise, lemon juice, dried dill, garlic powder, onion powder, and chives. Mix well and season with salt and pepper. Blend for a smoother texture if desired.
  9. Heat tortillas in a dry skillet or microwave for 20-30 seconds until soft and pliable. Keep warm wrapped in a towel.
  10. Assemble tacos: Place Buffalo cauliflower in each tortilla. Top with lettuce, carrots, celery, and blue cheese (if using). Drizzle with ranch and garnish with cilantro or green onions.

Notes

For gluten-free, use chickpea flour and gluten-free panko. For vegan, use vegan yogurt, mayo, and butter, and skip blue cheese. Don’t overcrowd the air fryer basket for best crispiness. Keep cauliflower warm in a low oven if prepping for a crowd. Ranch can be made ahead and stored for up to 5 days.

Nutrition

Keywords: Buffalo cauliflower tacos, air fryer, vegetarian tacos, easy dinner, ranch, spicy, comfort food, gluten-free option, healthy, weeknight meal

Find it online: https://emmayum.com/crispy-air-fryer-buffalo-cauliflower-tacos-easy-30-minute-dinner-with-creamy-ranch/