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Buffalo Cauli Tacos
Buffalo Cauli Tacos

Buffalo Cauli Tacos

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Cook Minutes 40 Min
Prep : 30 minutes Cook: 10 minutes DIFF : A Little More Effort
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
400 g even sized cauliflower florets
1 tsp garlic powder
1 tsp Gregg's Rubbed Oregano
¼ cup F Whitlock & Sons Chipotle BBQ Sauce
½ cup buttermilk*
¼ cup flour
1 ¼ cups panko crumbs
100 g cherry tomatoes, chopped
½ small red onion, finely diced
Handful fresh coriander leaves, chopped
Lemon juice, to taste
Vegetable oil for shallow frying
4-6 soft tacos
Extra F Whitlock & Sons Chipotle BBQ Sauce
1 cup each thinly sliced red cabbage and lettuce
2 Tbsp sour cream
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Step 1
Bring a large pan of water to the boil. Add cauliflower florets and blanch for 2 minutes. Drain. Refresh in cold water and drain again. Pat dry with paper towels or clean tea towel to remove any excess water. Set aside.
Step 2
In a bowl put garlic powder, Gregg’s Rubbed Oregano, F Whitlock & Sons Chipotle BBQ Sauce, buttermilk and flour. Mix together until smooth.
Step 3
Put the panko crumbs on a tray. Dip the cauliflower florets into the sauce mix then coat in the crumbs. Place on a tray. Refrigerate until ready to cook.
Step 4
To make the salsa: Mix the tomatoes, red onion and coriander together with a squeeze of lemon juice. Refrigerate until ready to use.
Step 5
Pour enough vegetable oil into a pan to a depth of 2 cm. Heat oil. Shallow fry the coated cauliflower florets over medium heat for 2-3 minutes, turning during cooking until golden and hot. Remove from the oil and put on a tray lined with paper towels, to absorb any excess oil.
Step 6
To assemble the tacos: Heat the tacos, according to packet directions. Spread a taco with Chipotle BBQ Sauce. Scatter over sliced red cabbage and lettuce. Top with the cooked cauliflower and the tomato salsa mix. Spoon a little sour cream on top. Roll and serve.
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