Buffalo cauliflower wing tacos with quick pickled onion
The contrast of spicy, sweet buffalo cauliflower with pickled onion and perfect guacamole in a warm tortilla equals Taco heaven! These are so tasty! We used the airfryer to get our cauliflower wings even crispier but a normal oven will work fine too!
8small tortilla or wraps
1small to medium head of cauliflower – 600g without leaves
2tbspapple cider vinegar
1tspchilli powderor ½ tsp if you are sensitive to spice
Juice of 2 limes
20gcoriander – half as garnishhalf in guac with
Quick pickled red onion
1medium red onion – thinly sliced – approx 175g
8Tbsp/ xxx g vegan mayo
Chop the cauliflower head into bite sized florets removing the tough stalk and only using the florets. Pick the coriander leaves from the stalk.
In a large mixing bowl, add the flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp of salt, ½ tsp of black pepper and mix well. Add the plant milk and mix well to form a batter. Add the cauliflower florets to the bowl and coat them well and evenly in the batter.
Place the cauliflower in an even layer in an airfryer and cook for 15 minutes at high temperature until nicely starting to roast and smell delicious (alternatively bake in a preheated oven at 200 degrees C for 25 mins).
For the buffalo sauce; Mix 4 tablespoons of oil, 2 tablespoons of water along with 1 tsp of salt along with 2 tsp paprika, 3 tsp garlic powder, 2 tbsp tomato puree, 2 tbsp apple cider vinegar, 2 tbsp maple syrup, 1 tsp of chilli powder or less if you prefer less spicy and mix well. Whisk these together until smooth.
Remove the cauliflower from the airfryer into a large bowl.Pour in the buffalo sauce and mix well with a spatula or with your hands ensuring theyre well coated.
Place back in the airfryer in an even layer and bake for a further 15 minutes or alternatively bake in a preheated oven at 200 degrees C for 25 mins.
While the wings are roasting time to prepare all your taco accompaniments.
For the Guacamole; cut the avocados in half and remove the stone, scope out the flesh and chop into bite sized pieces. Finely chop the fresh coriander, leaving half aside for garnish . Add the avocado, coriander to a bowl along with a good pinch of salt, a small pinch of black pepper and the juice of the limes. Mash to your desired texture of guacamole, chunky or smooth.
Just before serving pop the tortillas into a warm oven (150 C) for 2-3 mins to warm up.
To make up your tacos; Per small tortilla, layer of 1 tbsp mayo, 1-2 tbsp guac, approx 3 pieces cauliflower, little pickled onion and chopped coriander. Enjoy!