Roasted buffalo cauliflower tacos

By Abbey Sharp
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  • 1 head cauliflower cut into small florets (about 8 cups)
  • 1 cup flour
  • 1 cup water
  • 1 teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 1 (19 oz) can of chickpeas, drained, rinsed and dried really well
  • 2/3 cup hot sauce
  • 1 tablespoon melted butter
  • 2 teaspoon honey

Taco assembly

  • Small whole grain tortillas
  • Avocado, sliced
  • Purple cabbage, shredded
  • Crumbled feta


  1. Preheat oven to 450 F. Lightly grease two large baking sheets.
  2. In a large bowl, mix together the flour, water, garlic powder, salt and pepper. Add the cauliflower florets and toss to coat in the batter. Spread them out onto the baking sheets and bake for about 15 minutes.
  3. Mix together the hot sauce, butter and honey.
  4. Flip the cauliflower, add the chickpeas to the baking sheet and toss everything with the hot sauce mixture. Roast for an additional 15-20 minutes or until everything is crispy and golden.
  5. To serve, put the cauliflower chickpea mixture onto whole grain tortillas, top with shredded red cabbage, avocado, and a little cheese.


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