Buffalo Cauliflower Wing Tacos with Pickled Onions
heatproof bowl, 3 bowls, air fryer
- 1 red onion
- heatproof bowl
Peel and thinly slice the onion and add to a heatproof bowl.
- 100 ml distilled white vinegar
- 100 ml water
In a small saucepan, add the vinegar and water together and a large pinch of salt. Bring to a boil then pour over the sliced onion and leave aside to cool. Make sure the onion is fully covered.
- 1 cauliflower
Chop the cauliflower head into bite-sized florets removing the tough stalk and outer leaves and only using the florets.
- 20 g cilantro
Pick the coriander / cilantro leaves from the stalk,
- 100 g flour
- 180 ml almond milk
- 4 tsp garlic powder
- 3 tsp smoked paprika powder
In a large mixing bowl, add the flour, 1 tsp of paprika (save 2 tsp for later) and season with salt and ground black pepper and mix well. Gradually add the milk and mix well to form a batter. Add the cauliflower florets to the bowl and coat them well and evenly in the batter.
- air fryer
Place the cauliflower in an even layer in an air fryer and cook for 15 minutes at a high temperature until nicely starting to roast and smell delicious. If you don’t have an air fryer, you can also bake in a pre-heated oven at 200 C for 25 minutes)
- 2 tbsp tomato purée
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp chili powder
While that’s cooking, make the buffalo sauce. In a clean bowl, mix 4 tbsp of oil, 2 tbsp of water along with 1 tsp of salt along with the remaining 2 tsp of paprika, garlic powder, tomato purée, apple cider vinegar, maple syrup and chilli powder (add a little more or less depending on how spicy you like it). Whisk these together until smooth.
Remove the cauliflower from the air fryer (or oven) into a large clean bowl. Pour in the buffalo sauce and mix well with a spatula or with your clean hands ensuring they’re well coated.
Place them back in the air fryer (or oven) and bake for a further 15 minutes or alternatively bake in a preheated oven at 200 C for another 20 minutes.
While the wings are roasting, prepare your taco accompaniments.
- 2 avocados
- 2 limes
- ¾ tsp almond milk
Cut the avocados in half and remove the stone. Scoop out the flesh and chop into bite-sized pieces. Finely chop the coriander, leaving half aside for garnish. Add the avocado to a bowl along with a good pinch of salt, a small pinch of ground black pepper and the juice of the limes. Mash to your desired texture of guacamole, chunky or smooth.
- 8 tortillas
Just before serving, pop the tortillas into a warm oven (or one top of the cauliflower in the air-fryer) for 2-3 minutes to warm through
- 8 tbsp mayonnaise
To make up your tacos, for each tortilla, add a layer of mayo, 1-2 tbsp of guacamole, approximately 3 pieces of cauliflower, a little picked onion and the chopped coriander. Enjoy!