- 1 head Cauliflower, Broken Into Bite-Sized (1 in.) Florets
- 1 cup AP Flour (rice flour is a great gluten free option)
- ½ tsp. Paprika
- 1 tsp. Black Pepper
- 1 tsp. Salt
- 1 tsp. Garlic Powder
- ½ cup Buttermilk
- ¾ cup H0t Sauce
- 2 tbsp. Butter
- Shredded Cabbage (a blend of green and red adds nice color)
- Shredded Carrots
- ¼ cup Blue Cheese Crumbles Plus Extra for Garnish
- 1/3 cup Mayonnaise
- 1/3 cup Sour Cream
- 1 tbsp. Apple Cider Vinegar
- 1 tbsp. Fresh Parsley
- 2 tsp. Fresh Dill
- 1/4 tsp. Garlic Powder
- ½ tsp. Salt
- ½ tsp. Black Pepper
- 8 Mi Rancho Simply Authentic Mama’s Fajita Flour Tortillas
Heat 1/3 inch layer of oil in a large heavy bottom pan over medium-high heat.
Blend Flour and spices together in a large bowl.
Whisk together with buttermilk until a batter forms. This should be a light batter, so add more buttermilk or water if it’s too thick. Toss the cauliflower florets in the batter until well coated, allowing excess batter to drip off. Lay each floret in the oil making sure each piece is separated. Fry until the batter is set and each piece is golden brown and crispy all around – about 5 minutes.
In a small sauce pan, melt butter. Mix well with hot sauce and warm through.
In a medium bowl, toss crispy cauliflower in buffalo wing sauce until well coated.
Whisk together mayonnaise, sour cream, apple cider vinegar, parsley, dill, garlic powder, salt and pepper until well combined. Mix in blue cheese crumbles.
Combine cabbage and carrots for topping and set aside.
Heat Mi Rancho’s Simply Authentic Mama’s Fajita Flour tortillas over an open flame until slightly toasted and warmed thru. Add a bed of cabbage and carrots and 4-6 buffalo cauliflower bites.
Top with blue cheese dressing, extra blue cheese crumbles and shredded green onions.
Tip: to make this healthier, just roast the cauliflower and toss in hot sauce, eliminating the batter and butter. You can try replacing our rich flour tortilla with our Organic THINcredibles Thin Corn Tortillas.