Buffalo Cauliflower Tacos
Enjoy a fan favorite from the Grillfield Food Truck.
- 1 head of cauliflower, cut to bite-sized pieces
Tempura Batter (premade tempura batter mixes work well too)
- 8 ounces rice flour
- 1 egg yolk
- 1 quart water
- 3 ounces (or about ½ cup) ice
Add ice to the water and stir until ice has almost completely disappeared, giving you the coldest possible water (32˚F). In another bowl, mix rice flour and egg yolk, then slowly start mixing in the water. The batter should be light, but not too thin. The cold water will help the batter be light and crispy when you fry. Coat cauliflower in tempura batter and fry until crispy on outside and cooked throughout (145˚F).
- 2 cups hot sauce (like Texas Pete)
- ½ cup butter
- ¼ teaspoon garlic powder
- ¼ teaspoon Worcestershire sauce
Mix all ingredients together and place in a pot on low heat. Stir until butter has melted and incorporated into the sauce.
Creamy Southern Coleslaw
- 2 ¼ cups coleslaw mix (available in the produce section at the grocery store)
- ¾ cup mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- ¾ tablespoon salt
- ¾ tablespoon pepper
Mix all ingredients together in bowl. Salt and pepper to taste. For best results, make ahead of time and allow coleslaw time to rest in the refrigerator.
Serve with 6 inch flour tortillas (or corn tortillas for a gluten-free version), ranch dressing, and blue cheese crumbles
To assemble the tacos, heat the tortillas in a pan or on the stove and toss the fried cauliflower in a bowl with the Buffalo sauce. Place cauliflower on tortilla and add coleslaw. Drizzle with ranch dressing and top with blue cheese.