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You are here: Home » Kosher (All)

Buffalo Cauliflower Tacos

Jul 6, 2021 -May contain affiliate links

9.8K shares
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Jump to Recipe·Print Recipe·5 from 4 reviews
Birds eye view of five buffalo cauliflower tacos with shredded purple cabbage, edamame and corn, topped with avocado slices and cashew cream, on a wooden board. On the right side ther are 3 jalapeno pepper slices, some shredded cabbage and a few corn kernels
Overhead view of two vegan tacos on a white plate

These Vegan Buffalo Cauliflower Tacos are fun and healthy hand-held comfort food that will satisfy your spicy food cravings in a flash! Use the buffalo cauliflower recipe any time you want a little spicy treat without the meat!

Over head view of a round wood board with buffalo cauliflower tacos

Buffalo Cauliflower Wings

Our Buffalo Cauliflower Bite tacos have all the flavor, spice, and subtlety of an elephant in a Murano glass shop 😃! Fresh tortillas heated on the stove provide a warm, soft bed for fiery hot sauce, buffalo cauliflower bites, and toppings like edamame (for a plant-based protein boost), shredded purple cabbage, corn, and fresh avocado. Don't these vegan tacos look gorgeous?

What is Buffalo Sauce?

Buffalo sauce is basically hot sauce with added melted butter, garlic, and vinegar. The butter makes the sauce thicker and extra creamy and because of the added fat, this richer sauce sticks beautifully to the cauliflower. To make a vegan version of Buffalo sauce, just use vegan butter instead. Buffalo wings, which inspired this recipe, were first created in a small restaurant in Buffalo, NY. The original recipe calls for Franks Red Hot as the hot sauce of choice.

What is Buffalo Cauliflower?

Basically, buffalo cauliflower is the vegan version of chicken wings. Turns out, cauliflower is an amazing meat substitute when done well, like with these cauliflower wings. Buffalo Cauliflower is seasoned with buffalo sauce. Our Cauliflower Tacos are so versatile! You can use hard or soft tortillas or other gluten-free corn tortillas for these vegetarian tacos. It's also easy to adjust your spice level according to your taste.

We use a perfectly spiced coating made from flour ( you can use gluten-free flour), garlic and onion powder, and lots of buffalo sauce. Our Spicy Buffalo Cauliflower has enough heat and crunch to compete head-to-head with chicken. If you serve this recipe on its own, you'll have vegan cauliflower wings. Using the buffalo cauliflower bites as a base for tacos takes it to a whole new level.

Cauliflower, buffalo sauce, purple cabbage, corn and flour.  The ingredients for make buffalo cauliflower tacos

How to Make the Buffalo Cauliflower Recipe

Making buffalo cauliflower is pretty easy. First, rinse the cauliflower and cut it up. Then coat it in flour and seasoning mixture. Leaving the cauliflower a little bit wet after rinsing helps the seasoning mixture stick. This forms a kind of breading similar to what you would find on wings. Cut your cauliflower pieces into small bites so they cook faster and are easy to eat in a soft taco shell.

The real key though is to make sure the cauliflower is coated really well on all sides with your favorite vegan buffalo sauce. Once the cauliflower is seasoned, it will need to be baked for roughly 25 minutes to get that delicious crunchy roasted texture.

Our recipe is half the fat because you are baking the coated cauliflower on a parchment-lined cookie sheet instead of frying. If you have an air fryer con can cook the buffalo cauliflower in an air fryer instead!

Like it extra spicy? Once cooked give the cauliflower a good bath of buffalo sauce before assembling your tacos!

 bowl with cauliflower florets
A bowl with flour
cauliflower and flour mixed in a bowl
cauliflower,flour with buffalo sauce drizzled on top
cauliflower, coated with flour and buffalo sauce
cauliflower buffalo sauce florets on a baking sheet
a bowl of buffalo cauliflower

Topping Ideas for Our Buffalo Cauliflower Tacos 

Prepare a variety of toppings so everyone can choose their own blend of spicy, sour, and sweet flavors. Edamame, cabbage, corn, and avocado are our favorites on the list! You don't need all of these different topping suggestions. Pick and choose based on your family's taste. Here are some topping suggestions:

  • Edamame
  • cabbage
  • corn
  • avocado slices
  • pickled onions
  • shredded romaine lettuce
  • diced tomatoes
  • pickled jalapeno slices
  • guacamole
  • diced mango
  • chopped parsley or cilantro
  • arugula
  • microgreens or sprouts
  • coleslaw
  • ranch dressing
  • thinly sliced green onions
  • avocado crema
  • roasted corn
  • marinated tofu for protein
  • Mango Salsa
  • Tomatillo Salsa Verde
  • Hot sauce
  • Green chili sauce
  • Fresh corn salsa
  • Sliced limes
  • Vegan sour cream
  • Blue cheese sauce

What to Serve with Vegetarian Tacos

Our tacos make a great meal when served with our 

  • Blueberry Lime Frozen Margaritas,  
  • Tostones,
  • Fresh corn salsa
  • Rice and beans
  • Seasoned black beans or refried beans would work well and add protein to your meal.
  • Pico de Gallo would be excellent. Also, homemade pico is amazing when tomatoes are in season.
  • Corn cakes or tamales would be a nice touch - Let us know in the comments below if you would like us to create this recipe on this blog
  • Lime and Cilantro Rice or Quinoa is traditional - Let us know in the comments below if you would like us to create this recipe on this blog
Overhead view of two vegan tacos on a white plate

What to do with Leftovers

  • Leftovers make a great Mexican Salad. If you want a little crunch or texture, add a few pieces of fried or roasted thinly sliced tortilla.
  • Serve leftover buffalo cauliflower over rice for a satisfying rice bowl lunch.
  • Add your leftover buffalo cauliflower to a Mexican tortilla soup in place of chicken in the recipe. The cauliflower just needs to be heated through in the soup. Wait till the soup is nearly ready to add the cauliflower. This will prevent it from getting mushy.
  • Freeze leftover buffalo cauliflower in small portions. Then you can pull it out later for a quick taco, bowl, or soup at lunchtime.

Other Vegan Tacos for You to Try

  • Roasted Yellow and Purple Cauliflower Tacos.
  • Avocado, Mango, Chili Lime Tofu  Vegan Tacos - Gluten-Free.
  • Chipotle Hummus & Roasted Vegetable Healthy Tacos.
  • Butternut Squash Vegan Tacos.
  • Chickpea Vegan Tacos - Gluten-free.
  • Beet and Sweet Potato Tacos.
  • Tacos al Pastor.
  • Shawarma Veggie Tacos with Tahini Guacamole.
  • Buffalo Cauliflower Tacos.

Check also our other delicious Cauliflower Recipes

Close up of five buffalo cauliflower tacos with shredded purple cabbage, edamame and corn, topped with avocado slices and cashew cream.

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Overhead view of a round wood board with 5 buffalo cauliflower tacos next to a small bowl with buffalo culiflower

Vegan Buffalo Cauliflower Tacos


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 40 minutes
  • Yield: 6 tacos
  • Diet: Vegan
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Description

These Vegan Buffalo Cauliflower Tacos are a fun and healthy hand-held dish that will satisfy your spicy food cravings in a flash! One of our favorite cauliflower recipes!


Ingredients

Units Scale
  • 1 small head cauliflower, cut into small florets
  • ½ cup all purpose flour (you can also use gluten free flour)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ⅓ cup store-bought vegan buffalo sauce ( use more if you like it extra spicy)
  • 6 tortillas (use your favorite)
  • 2 cups shredded purple cabbage
  • 1 cup of frozen shelled edamame, thawed
  • 1 cup frozen corn, thawed
  • 2 teaspoon chili-lime seasoning
  • 2 teaspoon freshly squeezed lime juice
  • 1 avocado, diced
  • Cashew cream (optional, recipe HERE)

Instructions

  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper
  2. Rinse the cauliflower and drain well, leaving it wet. Set aside
  3. Combine the flour, garlic and onion powder in a large bowl and mix well. Add the wet cauliflower florets, and toss well so they're well coated. Transfer them to a colander to get rid of any extra flour, and return them to the bowl. Add the buffalo sauce and toss well, so the cauliflower florets are well coated on all sides
  4. Transfer to the lined baking sheet, coat with cooking spray, and bake for 25-30 minutes, until tender
  5. While the cauliflower is cooking, season the cabbage, edamame, and corn with chili-lime seasoning and lime juice.  Toss well and let it sit in the refrigerator
  6. Fill each tortilla with shredded cabbage, edamame, and corn mix. Top with cauliflower and diced avocado and drizzle cashew cream on top
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Tacos
  • Method: oven
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 taco
  • Calories: 250
  • Sugar: 3.8
  • Sodium: 331.7
  • Fat: 9
  • Saturated Fat: 1
  • Unsaturated Fat: 4.3
  • Trans Fat: 0
  • Carbohydrates: 37
  • Fiber: 5.4
  • Protein: 9
  • Cholesterol: 0

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

This post was originally published on February 13, 2018. We have updated not the recipe, but the recipe information and added more images.

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Reader Interactions

Comments

  1. Raquel

    February 14, 2018 at 10:08 am

    These look incredible! Such a good idea! Can't wait to try them 🙂

    Reply
    • Vicky & Ruth

      February 18, 2018 at 9:23 pm

      Thank you Raquel! Let us know what you think when you try them1

      Reply
  2. Ashley

    February 24, 2018 at 12:51 pm

    These look absolutely delicious! Love all the colourful veggies.

    Reply
    • Vicky & Ruth

      May 30, 2018 at 1:15 pm

      Thank you so much Ashley!

      Reply
  3. Margaret

    April 02, 2018 at 7:03 pm

    What a fun and easy dish that is super delicious. I didn’t have any cabbage so I substituted shredded kale.

    Reply
    • Vicky & Ruth

      April 03, 2018 at 3:35 pm

      Thank you so much Margaret!

      Reply
  4. Christina Purvis

    July 09, 2018 at 4:23 pm

    I made these last Friday for dinner. They were "Amazing" according to my husband, myself, and my neighbors! Definately an easy enough dish that it will be on our menu regularly!
    Such a nice change for a healthy dinner. Thank you!

    Reply
    • Vicky & Ruth

      July 10, 2018 at 2:36 pm

      Thank you! We are so happy you, your family and friends enjoyed this recipe.

      Reply
  5. Keren

    August 22, 2020 at 7:40 pm

    Delicious and easy to make.
    Whole family loved it.
    I would make the buffalo cauliflower by itself too!

    Reply
  6. Jennifer

    December 13, 2021 at 7:07 pm

    This recipe is fantastic! It has become a favorite that we make often. Thank you for the delicious recipe!

    Reply
    • Vicky and Ruth

      December 14, 2021 at 4:34 pm

      You are welcome. Thank you so much for taking the time to leave us a comment.

      Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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