The Buffalo Cauliflower Taco that you never knew you needed! This delicious recipe was made by @celiactivist. 
To me, they had the texture of a flour tortilla with the lightweight flavor of a corn tortilla...literally the best of both worlds!🤤 this was probably one of the best dinners I’ve made since coming to school and I will definitely be making it again.


made by @celiactivist


  • 2-3 Positively Plantain Tortillas
  • 1 Large head cauliflower (about 5 cups when chopped)
  • 1 Egg
  • 1 Cup Almond Flour
  • 1/2 TSP Salt 
  • 1 TSP Garlic Powder 
  • 1 Cup Buffalo Sauce (used New Primal)


  1. Preheat oven to 425F and line a baking sheet with parchment paper 
  2. Wash and Chop cauliflower into different size florets (I like to do a mixture of big and small)
  3. In a small bowl, whisk the egg
  4. Add the cauliflower and egg to a large ziplock bag and shake until evenly coated 
  5. In another small bowl, mix together the almond flour, garlic powder, and salt
  6. Add the flour mixture to the cauliflower and shake well until evenly coated 
  7. Place cauliflower in a flat layer on baking sheet and bake for 25-30 minutes or until lightly brown
  8. Take out of the oven and let cool for 5 minutes 
  9. Pour 1 cup of buffalo sauce over top of cauliflower and toss to coat. (I used my hands but you can also use a bowl)
  10. Broil for 5 minutes (keep an eye on them). 
  11. Serve immediately, and enjoy! 


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