Preheat your oven to 430F (220 °C) and grease a large baking tray. Set aside.
In a small mixing bowl, whisk together all of the dry ingredients for the buffalo cauliflower. Then add the plant milk and whisk until a smooth batter comes together.
Dip the cauliflower florets into the batter, cover completely and place on the prepared baking tray. Continue until all the cauliflower has been covered.
Bake for 15 minutes and then turn. Bake for another 10 - 15 minutes until the buffalo cauliflower florets are golden and cooked through.
Assemble your buffalo cauliflower tacos by layering chopped lettuce, tomatoes, buffalo cauliflower, chopped cilantro and sour cream on a low-carb tortilla. Serve immediately.
Notes
The buffalo cauliflower florets can be stored in the refrigerator for 2-3 days but they will lose some of their crispness. You can use regular milk instead of plant milk if you like.
Nutrition Info Per Serving
Nutrition Facts
Low-Carb Buffalo Cauliflower Tacos
Serving Size
1 tacos
Amount per Serving
Calories
175
% Daily Value*
Fat
6.5
g
10
%
Saturated Fat
2.3
g
12
%
Trans Fat
0
g
Polyunsaturated Fat
2.3
g
Monounsaturated Fat
0.4
g
Cholesterol
0
mg
0
%
Sodium
546.6
mg
23
%
Potassium
470.5
mg
13
%
Carbohydrates
29.7
g
10
%
Fiber
18.9
g
76
%
Sugar
4.2
g
5
%
Protein
11.2
g
22
%
Net carbs
10.8
g
* Percent Daily Values are based on a 2000 calorie diet.