Whether you’re looking for something different for your taco Tuesday dinner or want to try a new taco filling any day of the week, this one is for you. Buffalo chicken wings are practically a food group all on their own, and this one is a super nutritious version. I have made these for people who think they don’t like cauliflower, and wow, are they ever surprised!
My daughter first made cauliflower hot wings for us at a Super Bowl party. We ate celery with them and used a ranch-style dressing for dipping. I immediately knew I’d like to try them decked out in a taco. I pulled out my tortilla press and made a batch of beautiful blue corn tortillas. I knew the color would contrast nicely with the fiery tone of the cauliflower wings. And they did not disappoint. Topped off with paper-thin slices of radishes, shredded cabbage, and drizzled with avocado crema, these bitesized tacos couldn’t go wrong.
Think outside the typical box of wings and make these flavor-packed cauliflower tacos for dinner. The taste is incredible, and you can feel so great about eating them. And in fact, for the finicky eaters like my husband, the taste of cauliflower is hardly detectable; they are simply a fantastic variety to add some spice to your taco night.
Enjoy food made fresh!
Cauliflower Hot-Wing Tacos
1 head cauliflower, trimmed and broken into bite-size pieces ¾ cup all-purpose flour ¾ cup unsweetened plant milk or other milk ¼ cup water 2 teaspoons paprika 2 teaspoons garlic powder 2 cups Panko breadcrumbs 10 corn tortillas 1 cup raw cashews ½ avocado 2 teaspoons fresh lime juice ¼ teaspoon salt 1 (12-ounce) bottle Buffalo wing sauce 2 radishes, trimmed and thinly sliced 1 cup shredded cabbage ¼ red onion, peeled and diced Crumbled cojita cheese (optional) Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
In a medium mixing bowl, add flour, milk, water, paprika, and garlic powder. Stir to combine. Dip each piece of cauliflower into the mixture, then coat in Panko breadcrumbs. Place each coated cauliflower wing onto prepared baking sheet. Bake in preheated oven for 20 minutes.
Soak cashews in hot water for 15 minutes. Drain and add to a blender, Add pitted avocado, lime juice, and salt. Blend to mix. Thin the mixture with water, blending until desired consistency is achieved, (resembling thin sour cream, or crema). Set aside.
Place Buffalo wing sauce in a small dish. Dip each cauliflower wing into the sauce and back onto the baking sheet. Bake for 20 minutes longer.
Serve warm cauliflower wings in heated tortillas, topped with avocado crema, radishes, cabbage, onion and cheese if desired.
Leftover cauliflower wings are fantastic reheated in an air fryer for a few minutes.
Makes 10 tacos.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
