Golden, crispy tempura cauliflower tossed in bold buffalo sauce and topped with creamy, tangy accents makes these tacos an irresistibly flavorful plant-forward comfort food. DIETS: VG VT Servings: 4 (2-3 tacos per person) Time: 45 Minutes
Ingredients:
1 head cauliflower, cut into bite-size pieces
1/2 cup mayonnaise (vegan, if desired)
2 Tablespoons milk (dairy-free if desired)
1/2 teaspoon lemon juice
1 1/4 teaspoons onion powder, divided
1 1/4 teaspoon garlic powder, divided
1/8 teaspoon dill weed
1/8 teaspoon black pepper
3/4 teaspoon salt, divided
1/3 cup hot pepper sauce (we like Frank's RedHot)
1/4 cup butter
2 1/4 teaspoon white vinegar
1/4 teaspoon Worcestershire sauce
10 ounce bag tempura batter mix, vegan if desired (we like Lucky Tempura Mix)
1 3/4 cup seltzer or carbonated mineral water (ice cold)
10-12 small flour tortillas (or can use larger sizes and make 6 burritos instead)
Pickled red onion
Cotija cheese, if desired
Cilantro for garnish (optional)
Oil for frying
Instructions:
Bring a large pot of salted water to a boil and blanche cauliflower for 3 minutes.
Drain and pat dry and let cool to room temperature.
Make the ranch dressing by whisking together mayo, milk, lemon juice, 1/4 teaspoon onion powder, dill weed, 1/8 teaspoon salt and pepper. Set aside until ready to serve.
Make the buffalo sauce by heating the hot pepper sauce, butter, vinegar, Worcestershire, 1/8 teaspoon garlic powder and 1/8 teaspoon salt in a small saucepan until butter is melted and it just starts to bubble. Whisk until fully combined and keep warm until ready to serve.
Mix tempura batter mix, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1/2 teaspoon salt in a large bowl until fully combined.
Add the seltzer or mineral water to the tempura mix and stir until no dry clumps remain.
Add the cauliflower to the tempura batter and mix until well-coated.
Fry cauliflower in a deep fryer at 350F for 3-4 minutes and transfer to a paper-toweled lined plate to drain until ready to serve.
Assemble the tacos by topping each tortilla with the cauliflower, then drizzle with buffalo sauce and ranch dressing. Top with pickled red onion, cotija cheese and cilantro.
Serve immediately.
Nutrition Info Per Serving: Calories ~720 kcal Total Fat ~46 g Cholesterol ~45 mg Sodium ~1,650 mg Potassium ~420 mg Carbohydrate ~68 g Dietary Fiber ~5 g Sugars ~6 g Protein ~8 g