Cut cauliflower into small bite-size pieces. Place in a bowl with buffalo sauce and toss to completely coat the cauliflower. Layout cauliflower on an oiled or sprayed baking tray. Place in the oven to roast for 20 minutes, moving cauliflower around during cooking to brown all sides.
While cauliflower is cooking, prep the slaw. Combine all the ingredients and mix well. Place in the refrigerator until ready to assemble tacos.
Wrap tortillas in foil and place in the oven to heat when cauliflower is almost ready.
To assemble, fill each taco with cauliflower top with slaw in the sliced avocado.
Top tips when cooking buffalo cauliflower tacos:
Cut the cauliflower into small pieces. This technique will reduce the cooking time but it also makes the tacos much easier to eat.
Don’t make the coleslaw too far in advance. It adds some nice crunch and crispness to the recipe but the longer it sits, the soggier it gets.
If you plan to chop your own cabbage, cut as thin as possible otherwise it will stay too firm and won’t soak up enough of the dressing. If it ends up being a bit thick, you can also sprinkle it with a bit of salt and then squeeze it with your hands to get it to soften and release some of its liquid.
For serving, add on a side dish with some protein. My personal favorites are black beans or refried beans.