Preheat oven to 400 degrees. Add Panko, oil, salt and pepper to a baking sheet and spread out evenly. Bake panko at 400 degrees for 5 minutes. Remove and place into a bowl.
Wash, and cut cauliflower into even size florets. Place buffalo sauce in a small bowl and dip cauliflower floret in buffalo sauce using a fork, shake off excess, then sprinkle panko over.Or you can add all the buffalo sauce to a bowl with the cauliflower and toss to coat evenly. Then place on a baking sheet and sprinkle panko on top of each floret. This way is faster but you don't get panko on all sides of the cauliflower.
Bake cauliflower for 20 minutes then turn on the broiler for 2 minutes to get more crunch and color. Remove from oven.
Warm tortillas in the oven or stove. Layer tortilla with some cabbage or lettuce and a squeeze of lime juice. Add buffalo cauliflower, ranch, chopped avocado, and cilantro.
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Notes
Reheat any leftover buffalo cauliflower in the oven, toaster oven, or air fryer for the best results.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.