These Vegan Buffalo Cauliflower Tacos are a fun and healthy hand-held comfort foods that will satisfy your spicy food cravings in a flash!
Vegan Buffalo Cauliflower Tacos
Our Buffalo Cauliflower Tacos have all the flavor, spice, and subtlety of a 10-pound stick of dynamite. Fresh tortillas heated on the stove provide a warm, soft bed for fiery hot sauce buffalo cauliflower and toppings like edamame (for a plant-based protein boost), shredded purple cabbage, corn and fresh avocado
Vegan and Easily Made Gluten-free
Thanks to a perfectly spiced coating made from wheat or gluten-free flour, garlic and onion powder, and lots of buffalo sauce, our Spicy Buffalo Cauliflower delivers enough heat and crunch to make their competition cry fowl.
Plus, by baking the coated cauliflower on a parchment-lined cookie sheet instead of frying, our recipe cuts half the fat. Like it extra spicy? Once cooked give the cauliflower a good bath of buffalo sauce before assembling your tacos!
Toppings, Sauces, and Sides Ideas for Our Buffalo Cauliflower Tacos
We like to prepare various bowls of toppings for our hungry family so they can choose their own blend of spicy, sour, and sweet flavors. We love the combination of edamame, cabbage, corn and avocado! Other toppings we love are:
- caramelized onions
- shredded romaine lettuce, diced tomatoes
- pickled jalapeno slices
- guacamole
- diced mango
- chopped parsley or cilantro.
We also line up an assortment of sauces including
- BBQ sauce
- hot sauce
- green chili sauce
- sweet salsa
- sliced limes
- vegan sour cream.
Our Spicy Buffalo Cauliflower Tacos are so versatile -- you can easily use corn tortillas for the tacos (soft or hard-shell) and adjust your spice level according to your taste. Our tacos make a great meal when served with our Blueberry Lime Frozen Margaritas, tostones, a fresh green salad or yellow rice and red pinto beans. Leftovers make a great Mexican Salad – try adding texture to your salad with a few pieces of thinly sliced tortilla that have been fried or toasted.
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
OTHER DELICIOUS CAULIFLOWER RECIPES
- Saffron Infused Cauliflower Soup with Sumac Oil
- Quinoa Cauliflower Meatballs in Coconut Turmeric Broth
- Cauliflower Steak
- Roasted Cauliflower Salad
- Cauliflower Tacos
- Buffalo Cauliflower
- Harissa Cauliflower Bowl
- Cauliflower Sheet Pan Dinner
- Mashed Cauliflower
- Turmeric Ginger Cauliflower Soup
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Vegan Buffalo Cauliflower Tacos
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 tacos 1x
Description
These Vegan Buffalo Cauliflower Tacos are a fun and healthy hand-held dish that will satisfy your spicy food cravings in a flash!
Ingredients
- 1 small head cauliflower, cut into small florets
- ½ cup all purpose flour (you can also use gluten free flour)
- ½ tsp garlic powder
- ½ tsp onion powder
- ⅓ cup vegan buffalo sauce (you can 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
- 1 avocado, sliced
- Cashew cream (optional, recipe HERE)
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper
- Rinse the cauliflower and drain well, leaving it wet. Set aside
- 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
- Transfer to the line baking sheet, coat with cooking spray and bake for 25-30 minutes, until tender
- Fill each tortilla with shredded cabbage, edamame and corn. Top with cauliflower and a aocado and drizzle cashew cream on top
- 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
Raquel says
These look incredible! Such a good idea! Can't wait to try them 🙂
★★★★★
Vicky & Ruth says
Thank you Raquel! Let us know what you think when you try them1
Ashley says
These look absolutely delicious! Love all the colourful veggies.
Vicky & Ruth says
Thank you so much Ashley!
Margaret says
What a fun and easy dish that is super delicious. I didn’t have any cabbage so I substituted shredded kale.
Vicky & Ruth says
Thank you so much Margaret!
Christina Purvis says
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!
★★★★★
Vicky & Ruth says
Thank you! We are so happy you, your family and friends enjoyed this recipe.
Keren says
Delicious and easy to make.
Whole family loved it.
I would make the buffalo cauliflower by itself too!
★★★★★