Step 1

Add all ranch slaw ingredients, except for the cabbage, to a medium sized bowl and whisk.  Next, add in the cabbage mixture and stir again until everything is coated.  Refrigerate until needed.

Step 2

Heat oven to 425 degrees F.  Add the flour, granulated garlic, salt and almond milk to a large bowl and mix until a thick batter is formed.  Cut the cauliflower into bite size florets and add to the batter.

Step 3

Mix until all the cauliflower is coated with the batter.  Next, add in the breadcrumbs and stir again until everything is coated.

Step 4

Pour the cauliflower onto a large baking sheet and give it a little shake to make sure the cauliflower pieces are spread out and not on top of each other.  Bake until golden brown, about 15 minutes.

Step 5

Make the buffalo sauce while the cauliflower is baking.  Add the hot sauce, butter and maple syrup to a small saucepan and cook over medium heat until everything is melted together.  Remove cauliflower from the oven and add to a large bowl.  Pour sauce over and mix until all the cauliflower is coated.  Place back onto the sheet pan and back into the oven and bake for another 7-10 minutes.  You can pour the sauce right over the sheet pan instead of transferring to a bowl, but I’ve found it’s easier to get a good coating by adding it to a bowl.

Step 6

Assemble your tacos: spread a spoonful of guacamole onto a tortilla and top with a few pieces of the buffalo cauliflower and a little bit of slaw.