Directions 5 steps | 15 Minutes
In a large mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, hot sauce and coconut nectar (or honey) evenly. Add the cauliflower and mix evenly.
Add the gluten-free baking flour and toss to coat.
In a large sauté pan, heat the oil over medium heat. Add the cauliflower and shallow fry the cauliflower until crispy and golden brown on all sides. Set aside.
Assemble the tacos. On a corn tortilla, add the buffalo cauliflower, then top with shredded cabbage, avocado, sour cream, green onions and/or cilantro.
Serve the tacos immediately and enjoy!