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If you’re searching for a meal that perfectly balances spice and comfort, look no further than Crispy Buffalo Ranch Cauliflower Tacos. This innovative dish marries the fiery kick of buffalo sauce with the soothing creaminess of ranch dressing, all wrapped in soft tortillas brimming with vibrant, fresh veggies. Not only are these tacos a feast for the taste buds, but they also present a wonderful option for those seeking vegetarian or vegan alternatives without sacrificing flavor.

Crispy Buffalo Ranch Cauliflower Tacos

Discover the deliciousness of Crispy Buffalo Ranch Cauliflower Tacos, a perfect blend of spicy and creamy flavors. These innovative tacos feature roasted cauliflower drizzled with zesty buffalo sauce and topped with ranch dressing, all wrapped in soft tortillas. Ideal for vegetarians and anyone seeking a hearty meal without meat, this recipe is easy to follow and packed with nutritious ingredients. Great for weeknight dinners or special gatherings, these tacos will satisfy your cravings!
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Ingredients
  

1 medium head of cauliflower, cut into bite-sized florets

1 cup all-purpose flour (can substitute with gluten-free flour)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice preference)

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup buttermilk (or plant-based milk for a vegan option)

1 cup panko breadcrumbs

1/2 cup buffalo sauce (more for drizzling if desired)

8 small corn or flour tortillas

1 cup shredded lettuce

1 cup diced tomatoes

1/2 cup chopped fresh cilantro

1/2 cup ranch dressing (store-bought or homemade)

Lime wedges, for serving

Instructions
 

Prepare the Cauliflower:

    - Preheat your oven to 425°F (220°C).

      - In a large mixing bowl, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.

        - Pour the buttermilk into the bowl and whisk until combined and smooth.

          Coat the Cauliflower:

            - Dip each cauliflower floret into the batter, allowing any excess to drip off.

              - Roll each floret in panko breadcrumbs, pressing gently to ensure they stick well.

                Bake the Cauliflower:

                  - Arrange the breaded cauliflower in a single layer on a baking sheet lined with parchment paper.

                    - Bake for 25-30 minutes, or until golden and crispy, flipping halfway through for even cooking.

                      Add Buffalo Sauce:

                        - In a large mixing bowl, toss the baked cauliflower with the buffalo sauce until well-coated. Return to the baking sheet and bake for an additional 5 minutes.

                          Assemble the Tacos:

                            - Warm the tortillas on a skillet or in the microwave until pliable.

                              - Layer the shredded lettuce and diced tomatoes on each tortilla, then add the buffalo cauliflower.

                                - Drizzle ranch dressing over the top, and sprinkle with fresh cilantro.

                                  Serve:

                                    - Serve the tacos immediately with lime wedges on the side for squeezing over the tacos.

                                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings