Buffalo Cauliflower Tacos
with Tangy-Sweet Slaw
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
10 ounce
Cauliflower Florets
4 ounce
Coleslaw Mix
2 tablespoon
Mayonnaise
(Contains Eggs)
5 teaspoon
White Wine Vinegar
3 teaspoon
Hot Sauce
82 g
Tempura Batter
(Contains Eggs, Milk, Wheat)
¼ ounce
Frank's Seasoning Blend
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
½ teaspoon
Sugar
Cooking Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Cut cauliflower florets into 1-inch pieces.
• In a medium bowl, combine coleslaw mix, mayonnaise, 1½ tsp vinegar (3 tsp for 4 servings), ¼ tsp sugar (½ tsp for 4), and a pinch of salt and pepper. (Save remaining vinegar for another use.)
• In a second medium microwave-safe bowl, combine scallion whites, hot sauce, 1 TBSP water (2 TBSP for 4 servings), a pinch of sugar, and a pinch of salt. • Microwave for 1 minute, then immediately stir in 3 TBSP butter (6 TBSP for 4) until melted.
• In a third medium bowl (use a large bowl for 4 servings), whisk together tempura mix, Frank’s Seasoning Blend, ¼ cup water (½ 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.
• 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.
• 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.