These Crispy Buffalo Cauliflower Tacos are crunchy, saucy, and totally addictive. You get crispy cauliflower bites tossed in tangy buffalo sauce, then tucked into tortillas with cool slaw for the best hot-and-cold bite. They’re a fast easy weeknight dinner that tastes like your favorite restaurant appetizer, but in taco form. Make a double batch, because they disappear fast.
Introduction
These Crispy Buffalo Cauliflower Tacos are the kind of dinner that feels like a treat without leaving your kitchen. You get bold buffalo flavor, a crunchy coating, and a cool creamy sauce that calms the heat.
If you’ve ever ordered buffalo cauliflower as an appetizer, this is the next-level version. Turning it into tacos makes it feel like a full meal, and it’s still super simple. Crispy Buffalo Cauliflower Tacos are a fan-favorite around here because they’re bold, fun, and honestly better than takeout.
The key is a light batter + a crunchy crumb coating, then a quick toss in warm buffalo sauce right before serving. That’s how you get saucy bites without soggy bites.
Why You’ll Love This Crispy Buffalo Cauliflower Tacos
- Better than restaurant: Extra-crispy coating and fresh toppings taste so bright at home.
- Perfect heat balance: Spicy buffalo + cool slaw + creamy drizzle is the best combo.
- Easy weeknight dinner: Simple ingredients, big flavor, and easy cleanup.
- Vegetarian crowd-pleaser: Even meat-lovers go back for seconds.
- Great for parties: Make a build-your-own taco bar and let everyone customize.
Ingredients for Crispy Buffalo Cauliflower Tacos
Crispy Cauliflower
- Cauliflower (1 large head, cut into bite-size pieces): Cut evenly so it bakes at the same rate.
- All-purpose flour (3/4 cup): Helps the batter stick; a 1:1 gluten-free blend works too.
- Garlic powder (1 teaspoon): Savory base flavor.
- Smoked paprika (1 teaspoon): Warm flavor and color.
- Salt (1 teaspoon) + black pepper (1/2 teaspoon): Season the crust so it tastes bold.
- Water (3/4 cup): Makes the batter; add 1–2 tablespoons more if needed for smooth dipping.
- Panko breadcrumbs (1 1/2 cups): Big crunch; regular breadcrumbs work but panko is crispier.
Buffalo Sauce Toss
- Buffalo wing sauce (1/2 cup): Mild or hot, your choice.
- Melted butter (2 tablespoons): Makes the sauce silky; plant-based butter works too.
Slaw + Creamy Drizzle
- Shredded cabbage (3 cups): Cool crunch that balances buffalo heat.
- Shredded carrots (1 cup): Sweetness and color.
- Lime juice (1 tablespoon): Brightens the slaw fast.
- Sour cream (1/2 cup): Creamy base; plain Greek yogurt works too.
- Mayo (2 tablespoons): Adds richness; skip for lighter sauce.
- Garlic powder (1/2 teaspoon) + pinch of salt: Simple ranch-style flavor.
- Water (1–3 tablespoons): To thin the sauce for drizzling.
For Serving
- Tortillas (8 small): Corn or flour.
- Optional: chopped cilantro, sliced green onion, extra hot sauce.
Crispy Buffalo Cauliflower Tacos Recipe Step-by-Step
- 1. Preheat the oven to 425°F. Line a baking sheet with parchment paper so the coating doesn’t stick.
- 2. Whisk the batter: In a bowl, mix flour, garlic powder, smoked paprika, salt, and pepper. Whisk in water until smooth, like pancake batter. If it’s too thick, add a splash more water.
- 3. Coat the cauliflower: Dip pieces in batter, let extra drip off, then roll in panko until fully coated.
- 4. Bake until crisp: Spread pieces in a single layer with space between them. Bake 20 minutes, flip, then bake 10–15 minutes more until deeply golden.
- 5. Toss in buffalo sauce: Stir buffalo wing sauce with melted butter. Add hot cauliflower and toss quickly (this keeps it crisp).
- 6. Mix the slaw: Toss cabbage and carrots with lime juice and a pinch of salt. Keep it simple, buffalo flavor is bold.
- 7. Stir the drizzle: Mix sour cream, mayo, garlic powder, and salt. Thin with water until it drizzles easily.
- 8. Assemble tacos: Warm tortillas, add slaw, pile on buffalo cauliflower, and drizzle with sauce. If it looks too saucy, add more slaw for balance.
Tips for Perfect Crispy Buffalo Cauliflower Tacos
- Pat cauliflower dry: Drier pieces = crispier coating.
- Don’t overcrowd: Crowding steams the cauliflower instead of crisping it.
- Sauce at the end: Toss right before serving so it stays crunchy.
- Medium heat works: If your oven runs hot, turn it down a little to avoid burning.
- Add more crunch: Extra slaw or a few crushed chips on top are so good.
Variations & Substitutions
- Air fryer: Cook coated cauliflower at 400°F in batches for 12–16 minutes, shaking halfway.
- Extra crunchy: Double coat (batter, panko, batter, panko).
- Sweet heat: Stir 1 tablespoon honey into the buffalo sauce.
- Vegan: Use plant-based sour cream and mayo, plus plant-based butter.
- Gluten-free: Use gluten-free flour and gluten-free panko (or crushed corn cereal).
- Leftovers idea: Turn leftovers into a buffalo cauliflower bowl over rice with extra slaw.
Make-Ahead & Freezing
- Fridge: Store baked (unsauced) cauliflower up to 3 days. Keep sauce and slaw separate.
- Reheat: Crisp cauliflower at 425°F for 8–10 minutes, then toss with warm sauce.
- Freezing: Cauliflower is best fresh, but you can freeze baked (unsauced) pieces up to 1 month. Reheat from frozen at 425°F until hot and crisp.
Serving Suggestions & Pairings
- Tortilla chips with salsa or guacamole.
- Simple black beans or Mexican-style rice.
- Cucumber salad for extra cooling crunch.
- Roasted sweet potatoes for a cozy side.
Reader Review: “These tacos were a hit at game night! The cauliflower stayed crispy and the sauce was spot-on.”
If you make these Crispy Buffalo Cauliflower Tacos, leave a rating and comment. And tell me, did you go mild, medium, or extra spicy?
Print
Crispy Buffalo Cauliflower Tacos (Easy, Spicy, Better Than Takeout)
- Total Time: 40 minutes
- Yield: 8 tacos (serves 4)
- Diet: Vegetarian
Description
Ultra-crispy buffalo cauliflower tacos made in the air fryer—fast, crunchy, and loaded with cool slaw and creamy sauce.
Ingredients
Crispy Air Fryer Cauliflower
– 1 large head cauliflower, cut into bite-size florets
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 3/4 cup buttermilk (or whole milk)
– Nonstick cooking spray
Buffalo Sauce
– 1/2 cup hot sauce
– 4 tablespoons unsalted butter, melted
– 1 tablespoon honey (optional)
Quick Slaw
– 3 cups shredded cabbage or coleslaw mix
– 2 tablespoons mayonnaise
– 2 tablespoons lime juice
– 1/4 cup chopped cilantro
– 1/4 teaspoon kosher salt
Creamy Sauce
– 1/2 cup sour cream
– 1 tablespoon lime juice
– 1 teaspoon hot sauce
– Pinch of kosher salt
For serving
– 8 small flour tortillas
– Lime wedges
Instructions
1) Preheat. Preheat air fryer to 400°F for 5 minutes.
2) Batter. Whisk flour, cornstarch, garlic powder, paprika, salt, and pepper. Whisk in buttermilk until smooth.
3) Coat. Toss cauliflower in batter and let excess drip off.
4) Air fry. Spray air fryer basket with nonstick spray. Arrange cauliflower in a single layer (work in batches). Air fry 10 minutes, shake, then air fry 6 to 8 minutes more until crisp.
5) Buffalo toss. Stir hot sauce, melted butter, and honey (if using). Toss hot cauliflower in buffalo sauce.
6) Re-crisp. Return sauced cauliflower to air fryer for 2 to 3 minutes to set the sauce.
7) Slaw & sauce. Toss slaw ingredients; stir creamy sauce.
8) Assemble. Warm tortillas. Fill with buffalo cauliflower, slaw, and sauce.
Notes
– Best crunch: Don’t overcrowd the air fryer—batch cooking is worth it.
– Make it vegan: Use plant milk + 1 teaspoon vinegar, vegan butter, and vegan mayo/sour cream.
– Make-ahead: Mix slaw and sauce up to 1 day ahead. Reheat cauliflower in the air fryer at 400°F for 3 to 4 minutes.
– Tools: Air fryer, mixing bowls, tongs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Air Fryer
- Cuisine: American