Buffalo Cauliflower
Batter-roasted cauliflower tossed in a buffalo sauce built on chipotle and Mexican bottled hot sauce, then cooled down with cabbage slaw and lime crema. A CDMX-style fusion taco with real, lingering heat and crackly edges.
- Time
- 40 min
- Heat
- Yield
- 8 tacos
- Region
- CDMX
Ingredients
Cauliflower
Buffalo-chipotle sauce
To build
Method
Heat the oven to 450°F and line a sheet pan with parchment.
Whisk the flour, water, garlic powder, paprika, and salt into a smooth batter, then toss the florets to coat and shake off the excess.
Roast the battered florets in a single layer until the coating sets and browns, flipping once.
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Whisk the hot sauce, chipotles, melted butter, honey, and lime into a glossy buffalo-chipotle sauce.
Toss the roasted florets in the sauce, return them to the pan, and roast until the glaze sizzles and clings.
Toss the cabbage with half the crema and the lime juice to make a quick slaw.
Warm the tortillas, load in slaw and buffalo cauliflower, and finish with the remaining crema, cilantro, and cotija.
Build the plate
