eCook Meal
Crispy Buffalo Cauli Tacos
with cashew cream cheese, fresh coriander & a charred corn salsa
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R136.75
for 4 servings · R34.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Flour Mix needs 400 mlEasy To Bake Vetkoek Mix 1 kg R39.99 · whole pack (size can't be divided)R39.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cauliflower Florets needs 800 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 1.14× packR65.13
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
Not in the Woolies basket — source these elsewhere:
- Corn Tortillas
- Cashew Nut Cream Cheese
- Corn
- Buffalo Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crispy Buffalo Cauli Tacos?
The preparation time for Crispy Buffalo Cauli Tacos with cashew cream cheese, fresh coriander & a charred corn salsa is between 30 and 50 minutes.
What is the total time required to make Crispy Buffalo Cauli Tacos with cashew cream cheese, fresh coriander & a charred corn salsa?
The total time required to make Crispy Buffalo Cauli Tacos with cashew cream cheese, fresh coriander & a charred corn salsa is between 40 and 60 minutes.
How many servings does Crispy Buffalo Cauli Tacos provide?
4 servings
What are the main ingredients in Crispy Buffalo Cauli Tacos?
Buffalo Sauce, Cashew Nut Cream Cheese, Cauliflower Florets, Corn, Corn Tortilla, Flour Mix, Fresh Coriander, Green Leaves, Lemon Juice, Tomato
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?
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. 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! ALMOST THERE…: Place a pan over medium heat. When hot, dry toast the tortillas until warmed through, 15 seconds per side. 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. 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.
What should be prepared from my kitchen to make Crispy Buffalo Cauli Tacos?
Buffalo Sauce, Cashew Nut Cream Cheese, Cauliflower Florets, Corn, Corn Tortilla, Flour Mix, Fresh Coriander, Green Leaves, Lemon Juice, Tomato
How many calories does Crispy Buffalo Cauli Tacos have?
802 calories
How much fat content does Crispy Buffalo Cauli Tacos have?
grams