What are the main ingredients in Crispy Buffalo Cauli Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Crispy Buffalo Cauli Tacos?

Calories: 802, Carbs: 127 grams, Fat: grams, Protein: 20.3 grams, Sugar: 23.8 grams, Salt: 899 grams

How do I prepare Crispy Buffalo Cauli Tacos?

DO THE SALSA: Place a deep pan over medium-high heat with a drizzle of oil. When hot, add the corn and fry until slightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and place in a bowl. Add the diced tomato, the lemon juice, ½ the chopped coriander, and seasoning. Set aside. Place the buffalo sauce in a bowl, large enough for the cauli. BRING ON THE BATTER: Prepare a shallow dish with a mixture of a ¼ of the flour mix and 60ml of water. Prepare a second dish with the remaining flour mix and seasoning. Coat the cauli pieces in the water mix first, then toss them through the seasoned flour mix until coated. IT’S A FRY UP!: Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the coated cauli and fry until cooked through and golden, 4-6 minutes (flipping halfway). Drain on paper towel. When all the cauli is done, add to the bowl with the buffalo sauce and toss until coated. ALMOST THERE…: Place a pan over medium heat. When hot, dry toast the tortillas until warmed through, 15 seconds per side. ASSEMBLE THE TROOPS!: Smear the cashew cream cheese over the warmed tortillas. Top with the shredded green leaves, the charred corn & tomato salsa, and the buffalo cauli. Sprinkle over the remaining coriander. Dig in, Chef!

What should be prepared from my kitchen to make Crispy Buffalo Cauli Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Crispy Buffalo Cauli Tacos

We’ve taken crispy cauliflower pieces smothered in buffalo sauce and paired it with a charred corn & tomato salsa for a flavour-packed taco experience. We’ve added a smear of creamy cashew cream cheese that perfectly balances the spicy kick of the buffalo cauli bits. Top it off with shredded green leaves and sprinkle with fresh coriander for a vibrant fiesta!

Crispy Buffalo Cauli Tacos

with cashew cream cheese, fresh coriander & a charred corn salsa

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Buffalo Sauce
Cashew Nut Cream Cheese
Cauliflower Florets
Corn
Corn Tortillas
Flour Mix
Fresh Coriander
Green Leaves
Lemon Juice
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

DO THE SALSA
Place a deep pan over medium-high heat with a drizzle of oil. When hot, add the corn and fry until slightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and place in a bowl. Add the diced tomato, the lemon juice, ½ the chopped coriander, and seasoning. Set aside. Place the buffalo sauce in a bowl, large enough for the cauli.
BRING ON THE BATTER
Prepare a shallow dish with a mixture of a ¼ of the flour mix and 30ml of water. Prepare a second dish with the remaining flour mix and seasoning. Coat the cauli pieces in the water mix first, then toss them through the seasoned flour mix until coated.
IT’S A FRY UP!
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the coated cauli and fry until cooked through and golden, 4-6 minutes (flipping halfway). Drain on paper towel. When all the cauli is done, add to the bowl with the buffalo sauce and toss until coated.
ALMOST THERE…
Place a pan over medium heat. When hot, dry toast the tortillas until warmed through, 15 seconds per side.
ASSEMBLE THE TROOPS!
Smear the cashew cream cheese over the warmed tortillas. Top with the shredded green leaves, the charred corn & tomato salsa, and the buffalo cauli. Sprinkle over the remaining coriander. Dig in, Chef!

Corn - 40g
Tomato - 1
Lemon Juice - 15ml
Fresh Coriander - 4g
Buffalo Sauce - 55ml
Flour Mix - 100ml
Cauliflower Florets - 200g
Corn Tortillas - 3
Cashew Nut Cream Cheese - 30ml
Green Leaves - 20g

Download the Recipe

Serves 2

DO THE SALSA
Place a deep pan over medium-high heat with a drizzle of oil. When hot, add the corn and fry until slightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and place in a bowl. Add the diced tomato, the lemon juice, ½ the chopped coriander, and seasoning. Set aside. Place the buffalo sauce in a bowl, large enough for the cauli.
BRING ON THE BATTER
Prepare a shallow dish with a mixture of a ¼ of the flour mix and 60ml of water. Prepare a second dish with the remaining flour mix and seasoning. Coat the cauli pieces in the water mix first, then toss them through the seasoned flour mix until coated.
IT’S A FRY UP!
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the coated cauli and fry until cooked through and golden, 4-6 minutes (flipping halfway). Drain on paper towel. When all the cauli is done, add to the bowl with the buffalo sauce and toss until coated.
ALMOST THERE…
Place a pan over medium heat. When hot, dry toast the tortillas until warmed through, 15 seconds per side.
ASSEMBLE THE TROOPS!
Smear the cashew cream cheese over the warmed tortillas. Top with the shredded green leaves, the charred corn & tomato salsa, and the buffalo cauli. Sprinkle over the remaining coriander. Dig in, Chef!

Corn - 80g
Tomato - 1
Lemon Juice - 30ml
Fresh Coriander - 8g
Buffalo Sauce - 110ml
Flour Mix - 200ml
Cauliflower Florets - 400g
Corn Tortillas - 6
Cashew Nut Cream Cheese - 60ml
Green Leaves - 40g

Download the Recipe

Serves 3

DO THE SALSA
Place a deep pan over medium-high heat with a drizzle of oil. When hot, add the corn and fry until slightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and place in a bowl. Add the diced tomato, the lemon juice, ½ the chopped coriander, and seasoning. Set aside. Place the buffalo sauce in a bowl, large enough for the cauli.
BRING ON THE BATTER
Prepare a shallow dish with a mixture of a ¼ of the flour mix and 90ml of water. Prepare a second dish with the remaining flour mix and seasoning. Coat the cauli pieces in the water mix first, then toss them through the seasoned flour mix until coated.
IT’S A FRY UP!
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the coated cauli and fry until cooked through and golden, 4-6 minutes (flipping halfway). You may need to do this step in batches. Drain on paper towel. When all the cauli is done, add to the bowl with the buffalo sauce and toss until coated.
ALMOST THERE…
Place a pan over medium heat. When hot, dry toast the tortillas until warmed through, 15 seconds per side.
ASSEMBLE THE TROOPS!
Smear the cashew cream cheese over the warmed tortillas. Top with the shredded green leaves, the charred corn & tomato salsa, and the buffalo cauli. Sprinkle over the remaining coriander. Dig in, Chef!

Corn - 120g
Tomatoes - 2
Lemon Juice - 45ml
Fresh Coriander - 12g
Buffalo Sauce - 165ml
Flour Mix - 300ml
Cauliflower Florets - 600g
Corn Tortillas - 9
Cashew Nut Cream Cheese - 90ml
Green Leaves - 60g

Download the Recipe

Serves 4

DO THE SALSA
Place a deep pan over medium-high heat with a drizzle of oil. When hot, add the corn and fry until slightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and place in a bowl. Add the diced tomato, the lemon juice, ½ the chopped coriander, and seasoning. Set aside. Place the buffalo sauce in a bowl, large enough for the cauli.
BRING ON THE BATTER
Prepare a shallow dish with a mixture of a ¼ of the flour mix and 120ml of water. Prepare a second dish with the remaining flour mix and seasoning. Coat the cauli pieces in the water mix first, then toss them through the seasoned flour mix until coated.
IT’S A FRY UP!
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the coated cauli and fry until cooked through and golden, 4-6 minutes (flipping halfway). You may need to do this step in batches. Drain on paper towel. When all the cauli is done, add to the bowl with the buffalo sauce and toss until coated.
ALMOST THERE…
Place a pan over medium heat. When hot, dry toast the tortillas until warmed through, 15 seconds per side.
ASSEMBLE THE TROOPS!
Smear the cashew cream cheese over the warmed tortillas. Top with the shredded green leaves, the charred corn & tomato salsa, and the buffalo cauli. Sprinkle over the remaining coriander. Dig in, Chef!