Buffalo Cauliflower Tacos

To make the cauliflower, heat the oil to 350°F (175°C) in a large stockpot over medium-high heat. Adjust the heat to maintain the oil at 350°F (175°C). In a medium mixing bowl, gently whisk the tempura flour and club soda together until just combined. Do not over-whisk. In batches, add the cauliflower to the tempura batter and toss to fully coat. Drop the cauliflower pieces into the hot oil for 5 to 6 minutes, rotating them by carefully stirring about halfway through, until they are golden brown. Work in batches, being careful not to overcrowd the pot. Using a slotted spoon, transfer the fried cauliflower to a plate lined with paper towels. To make the buffalo sauce, in a small saucepan, melt the butter over low heat. Don’t allow it to come to a boil. Add the remaining sauce ingredients and, using an immersion blender or in a countertop blender (let cool slightly before adding to blender), blend on high speed for 30 to 45 seconds, until smooth. Transfer the sauce to a medium bowl. After the fried cauliflower rests for a couple of minutes, add it to the bowl with the buffalo sauce and toss to fully coat. To make the tacos, warm the tortillas on a griddle or in a skillet. Then place a tortilla on a plate. Top it with some of the avocado, black beans, green goddess sauce, buffalo cauliflower, and, if using, the onion, micro cilantro, and a squeeze of lime juice. Repeat to make 8 tacos.