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Buffalo Cauliflower Tacos

Buffalo Cauliflower Tacos

with Tangy-Sweet Slaw

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Perhaps no one has ever made a better comeback than cauliflower. Once deemed mildly uninteresting, the versatile veg can now be spotted as a pizza crust, rice substitute, and even a hearty taco filling! Here you’ll coat florets in a spicy tempura batter, then fry ‘em up until crisp and golden. Paired with a tangy-sweet slaw, scallion greens, and hot sauce, these tacos serve up classic buffalo chicken flavor in a surprising veggie version. That’s the power of cauliflower!

Tags:VeggieSpicyClimate Superstar
Allergens:EggsMilkWheatSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

10 ounce

Cauliflower Florets

4 ounce

Coleslaw Mix

2 tablespoon

Mayonnaise

(ContainsEggs)

5 teaspoon

White Wine Vinegar

2 unit

Frank's Hot Sauce

2 teaspoon

Hot Sauce

82 g

Tempura Batter

(ContainsEggs, Milk, Wheat)

7.2 g

Frank's Seasoning Blend

6 unit

Flour Tortillas

(ContainsWheat, Soy)

Not included in your delivery

½ teaspoon

Sugar

Cooking Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories900 kcal
Fat52 g
Saturated Fat19 g
Carbohydrate99 g
Sugar12 g
Dietary Fiber6 g
Protein14 g
Cholesterol60 mg
Sodium2480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Whisk
Large Pan
Slotted Spoon
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Cut cauliflower florets into 1-inch pieces.

2

• In a medium bowl, combine coleslaw mix, mayonnaise, 11⁄2 tsp vinegar (3 tsp for 4 servings), 1⁄4 tsp sugar (1⁄2 tsp for 4), and a pinch of salt and pepper.

3

• In a second medium microwave-safe bowl, combine scallion whites, Frank’s hot sauce, hot sauce, 1 TBSP water (2 TBSP for 4 servings), a pinch of sugar, and a pinch of salt. • Microwave on high for 1 minute, then immediately stir in 3 TBSP butter (6 TBSP for 4) until melted.

4

• In a third medium bowl (use a large bowl for 4 servings), whisk together tempura mix, Frank’s Seasoning, 1⁄4 cup water (1⁄2 cup for 4), and a pinch of salt and pepper. TIP: If mixture is too thick, add more water 1 tsp at a time until it reaches a pancake-batter-like consistency. • Stir in cauliflower until fully coated.

5

• Heat a 1⁄3-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, using a slotted spoon, add coated cauliflower. TIP: Don’t overcrowd the pan! You will need to work in batches. • Cook until cauliflower is golden brown and crisp, 2-3 minutes per side. Using a slotted spoon, transfer to a paper- towel-lined plate.

6

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates; fill with slaw and cauliflower. Drizzle with sauce and sprinkle with scallion greens. Serve.