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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 air fryer to get our cauliflower wings even crispier, but a normal oven will work fine too!

Takes

Serves

Ingredients
 

Cauliflower Wings

  • 1 small to medium head of cauliflower (600g without leaves)

For the Batter

  • 100 g white flour
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 180 ml plant milk

For the Sauce

  • 4 tbsp water
  • 3 tsp garlic powder
  • 2 tsp paprika
  • 2 tbsp tomato purée
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tsp salt
  • 1 tsp chilli powder (or ½ tsp if you are sensitive to spice)

Guacamole

  • 2 ripe avocados
  • Juice of 2 limes
  • 20 g coriander (half for garnish, half for guacamole)
  • ¾ tsp salt
  • Pinch of black pepper

Quick Pickled Red Onion

  • 1 medium red onion (thinly sliced, approx. 175g)
  • 100 ml vinegar
  • 100 ml water
  • Pinch of salt

Other

  • 8 small tortillas or wraps
  • 8 tbsp vegan mayo

Instructions
 

  • Prepare the cauliflower wings:
    Chop the cauliflower head into bite-sized florets, removing the tough stalk.
    Pick the coriander leaves from the stalks (half to use in guacamole, half for garnish).
  • Make the batter:
    In a large mixing bowl, add the flour, paprika, garlic powder, salt, and black pepper. Mix well.
    Add the plant milk and whisk to form a smooth batter.
    Add the cauliflower florets and coat them evenly in the batter.
  • Cook the cauliflower:
    Place the cauliflower florets in a single layer in the air fryer and cook at a high temperature for 15 minutes, until they start to roast and smell delicious.
    Alternatively, bake in a preheated oven at 200°C for 25 minutes.
  • Make the buffalo sauce:
    In a bowl, mix together 4 tbsp water, garlic powder, paprika, tomato purée, apple cider vinegar, maple syrup, 1 tsp salt, and chilli powder (or adjust to your spice preference).
    Whisk until smooth.
  • Coat the cauliflower in sauce:
    Remove the cauliflower from the air fryer and transfer to a large bowl.
    Pour in the buffalo sauce and mix well, ensuring each piece is evenly coated.
    Return the cauliflower to the air fryer for another 15 minutes (or back to the oven for 25 minutes at 200°C).
  • Prepare the guacamole:
    Cut the avocados in half, remove the stones, and scoop out the flesh.
    Finely chop the coriander (half for the guacamole, half for garnish).
    In a bowl, add the avocado, coriander, a pinch of salt, a small pinch of black pepper, and the juice of 2 limes.
    Mash to your desired texture.
  • Make the quick pickled red onion:
    Thinly slice the red onion. In a small pot, combine 100ml vinegar, 100ml water, and a pinch of salt.
    Add the sliced onion, and set aside to pickle for at least 15 minutes.
  • Warm the tortillas:
    Just before serving, pop the tortillas into a preheated oven at 150°C for 2-3 minutes to warm them up.
  • Assemble the tacos:
    On each tortilla, spread 1 tbsp of vegan mayo, add 1-2 tbsp of guacamole, approximately 3 pieces of buffalo cauliflower, a little pickled onion, and a sprinkle of fresh coriander.
    Serve and enjoy!

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