Place all ingredients in a bowl and mix together with a fork . Season with salt and pepper to taste, then set a side in the fridge.
Set the oven to 400 F and place a baking sheet on an oven tray.
Cut the cauliflower into bitesize florets then set up breading station by whisking together the milk and egg, seasoning the flour with the salt, black pepper and garlic powder in a separate bowl then adding the panko in another bowl next to it.
Add the cauliflower florets to first the flour-mixture, making sure that they get covered on all sides.
After the flour-mixture, toss the florets in the egg/milk then into the panko. Make sure they get covered on all sides here as well.
Place the florets on the baking sheet, well separated. Place the baking tray with the florets in the middle of the oven and cook for 15-20 minutes.
While the cauliflower is cooking you can make the buffalo sauce. Add the maple syrup and hot sauce to a small pot on medium heat then when warm whisk in the butter and set aside.
After it’s golden, remove the cauliflower from the oven and put it into a large bowl to toss with the buffalo sauce. Toss, and then return to the baking sheet. Place back in the oven for an additional five minutes.
Buffalo cauliflower tacos:
Warm the tortillas in the oven or microwave for a minute or two.
Place the warmed tortillas on a plate and top with lettuce buffalo cauliflower, avocado, chopped tomato and blue cheese sauce. Top with fresh cilantro and serve with a wedge of lime.
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