Go Back
To make Vegan Buffalo Cauliflower Tacos, you need these key ingredients: - 1 medium head of cauliflower, chopped into bite-sized florets - 1 cup whole wheat flour - 1 cup unsweetened almond milk (or any plant-based milk) - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1/2 teaspoon sea salt - 1 cup vegan-friendly buffalo sauce - 8 small corn tortillas - 1 cup red cabbage, finely shredded - 1 ripe avocado, sliced - Fresh cilantro leaves, to garnish - Lime wedges, for serving For extra flavor, you can use herbs and garnishes. Fresh cilantro adds a lovely touch. Lime wedges give a zesty kick, too. You could also try sliced green onions for some crunch. Having the right tools makes cooking easier. Here’s what you need: - A large baking sheet - Parchment paper - A medium mixing bowl - A whisk for smooth batter - A fork for coating cauliflower - A skillet for warming tortillas - A clean kitchen towel to keep tortillas warm {{ingredient_image_2}} Start by washing your cauliflower. Remove the leaves and stem. Cut the head into small, bite-sized florets. Each piece should be about one to two inches. This size helps them cook evenly. Place the florets in a large bowl and set them aside for now. In a medium bowl, combine the whole wheat flour and almond milk. Add the garlic powder, smoked paprika, and sea salt. Whisk it all together until the batter is smooth. You want it to be thick enough to coat the cauliflower. If it seems too thick, add a splash of almond milk. If too thin, add a bit more flour. Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper. This keeps the cauliflower from sticking. Dip each floret into the batter. Make sure it is well-coated. Shake off any extra batter before placing it on the baking sheet. Spread the florets out in a single layer. Bake them for 20 minutes. Halfway through, flip the florets for even crispiness. After they are golden and crispy, take them out. Toss the hot cauliflower in the buffalo sauce. Return them to the baking sheet and bake for another 10 minutes. This helps the sauce stick and adds flavor. To get the best crispiness, follow these steps: - Bake at 450°F (232°C) for high heat. - Flip the cauliflower halfway through baking. - Look for a golden-brown color. By baking the cauliflower twice, once plain and again with buffalo sauce, you lock in that crunch. Spices make your tacos pop! Use these tips to boost flavor: - Add garlic powder and smoked paprika to the batter. - Try a dash of cayenne pepper for heat. - Experiment with cumin or chili powder for depth. These spices give your cauliflower a great taste and aroma. Soft, warm tortillas are key. Here’s how to warm them: - Heat a skillet on medium heat. - Warm each tortilla for 30 seconds on both sides. - Keep them wrapped in a kitchen towel to stay warm. This way, your tortillas stay soft and ready for all that tasty filling. Pro Tips Perfectly Crispy Cauliflower: For extra crispiness, consider air frying the coated cauliflower instead of baking. This will give you a crunchier texture without using more oil. Customize Your Spice Level: Adjust the amount of buffalo sauce according to your spice preference. You can also mix in a little maple syrup for a sweet and spicy kick! Fresh Toppings Matter: Don't skip on the fresh toppings! The contrast of textures and flavors from the avocado and cilantro takes these tacos to the next level. Make Ahead: You can prepare the batter and chop the cauliflower ahead of time. Just store them separately in the fridge until you're ready to bake for an easy weeknight meal. {{image_4}} You can switch up the buffalo sauce for other flavors. Try a sweet chili sauce for a sweet and spicy kick. A barbecue sauce adds a smoky layer, while a garlic aioli can bring creaminess. Each option gives a new twist to your tacos. Mix and match to find your favorite! Cauliflower is great, but you can use other veggies too. Consider using broccoli or Brussels sprouts for a different texture. Sweet potatoes can add sweetness, while zucchini gives a soft bite. Just be sure to cut them into similar sizes for even cooking. If you need a gluten-free option, switch the flour with a gluten-free blend. Almond milk works well, but you can also use oat or coconut milk. Check the tortillas too. Many brands offer gluten-free corn tortillas. Enjoy your tacos without worry! You might have some tacos left after a meal. Store them in an airtight container. Keep the tacos in the fridge for up to three days. To avoid sogginess, separate the cauliflower from the tortillas. Wrap tortillas in foil or plastic wrap. This way, they stay fresh. To reheat the tacos, first, take the cauliflower out of the fridge. Preheat your oven to 350°F (175°C). Place the cauliflower on a baking sheet. Heat for about 10 minutes, or until warm. If you prefer, you can also use a microwave. Just heat for 30 seconds, then check if they are warm enough. You can freeze the buffalo cauliflower if you have extras. First, let the cauliflower cool completely. Place it in a freezer-safe bag or container. It can last for up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned before. Enjoy the tasty flavor even later! Yes, you can prep these tacos ahead. You can bake the cauliflower and store it. Just keep the buffalo sauce separate. When you are ready to serve, warm the cauliflower and sauce together. Heat the tortillas just before serving for the best taste. The best toppings add flavor and crunch. Here are my favorites: - Fresh cilantro leaves - Sliced avocado - Finely shredded red cabbage - Squeeze of lime juice - Extra buffalo sauce for spice These toppings enhance each bite and bring color to your tacos. To adjust the spice level, you have options. If you want less heat, use a milder sauce. You can mix buffalo sauce with a bit of plant-based yogurt or mayo. This makes it creamy and less spicy. For more heat, add hot sauce or cayenne pepper. Always taste as you go! You learned about making delicious Vegan Buffalo Cauliflower Tacos. We covered essential ingredients, kitchen tools, and the step-by-step process. Tips for crispiness and flavor enhance your tacos. You can even try fun variations with sauces or other veggies. Always store leftovers properly to enjoy later. Remember, you can adjust spice levels to suit your taste. Enjoy making these tacos for friends or family. They will love them!

Fiery Vegan Buffalo Cauliflower Tacos

Spicy and crispy buffalo cauliflower served in warm corn tortillas with fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium head cauliflower, chopped into bite-sized florets
  • 1 cup whole wheat flour
  • 1 cup unsweetened almond milk (or any plant-based milk of choice)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon sea salt
  • 1 cup vegan-friendly buffalo sauce
  • 8 small corn tortillas
  • 1 cup red cabbage, finely shredded
  • 1 ripe avocado, sliced
  • to garnish fresh cilantro leaves
  • for serving lime wedges

Instructions
 

  • Preheat the Oven: Start by preheating your oven to 450°F (232°C). Line a large baking sheet with parchment paper to prevent sticking.
  • Make the Batter: In a medium mixing bowl, combine the whole wheat flour, almond milk, garlic powder, smoked paprika, and sea salt. Whisk until you achieve a smooth batter without lumps.
  • Coat the Cauliflower: Take each cauliflower floret and dip it into the batter, ensuring it is fully coated. Use a fork to lift and allow any excess batter to drip off before placing it on the prepared baking sheet. Arrange the florets in a single layer for even cooking.
  • Bake for Crispiness: Bake the coated cauliflower in the preheated oven for 20 minutes, flipping the florets halfway through for uniform crispiness. You’re looking for a golden-brown color and a crispy texture.
  • Buffalo Sauce Toss: Once baked, remove the cauliflower from the oven. In a large bowl, gently toss the hot cauliflower florets with the buffalo sauce until they are thoroughly coated.
  • Set the Sauce: Return the sauced cauliflower back onto the baking sheet. Bake for an additional 10 minutes to allow the sauce to caramelize slightly and adhere to the cauliflower.
  • Warm the Tortillas: While the cauliflower is finishing in the oven, heat a skillet over medium heat. Warm each corn tortilla for about 30 seconds on each side until they are pliable but not crispy. Keep them warm in a clean kitchen towel as you go.
  • Assemble the Tacos: To build the tacos, place a generous handful of shredded red cabbage into each tortilla. Top with several pieces of the spicy buffalo cauliflower.
  • Finish and Serve: Add a few avocado slices atop the cauliflower and sprinkle with fresh cilantro leaves for a burst of flavor. Serve with lime wedges on the side for an extra zesty squeeze over your tacos.

Notes

Serve the tacos on a colorful platter, and consider placing the lime wedges and extra buffalo sauce in small bowls for a vibrant, inviting spread.
Keyword buffalo cauliflower, tacos, vegan