Go Back
To make Vegan Buffalo Cauliflower Tacos, you need: - 1 medium head of cauliflower, cut into florets - 1 cup all-purpose flour - 1 cup plant-based milk (almond or oat) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup buffalo sauce (store-bought or homemade) - 8 small corn or flour tortillas - 1 ripe avocado, sliced - 1/2 cup red cabbage, shredded - Fresh cilantro, for garnish - Lime wedges, for serving When choosing plant-based milk, I recommend almond or oat milk. Almond milk is light and adds a subtle flavor. Oat milk is creamier and richer, which helps the batter stick well. Both types work great in this recipe. You can even try soy or coconut milk for a different taste. Selecting fresh cauliflower is key for tasty tacos. Look for heads that are firm and heavy. The florets should be tightly packed and white, with no brown spots. Avoid any that feel soft or have yellowing. Fresh cauliflower holds up well during cooking and gives the best texture. Start by taking a medium head of cauliflower. Cut it into small florets. This size helps them cook evenly. You want them to be bite-sized. Rinse the florets under cold water. Dry them well with a towel. This helps the batter stick better. In a large bowl, mix 1 cup of all-purpose flour with 1 cup of plant-based milk. I like using almond or oat milk. Add in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of paprika. For some heat, include 1/2 teaspoon of cayenne pepper. Add salt and pepper to taste. Whisk everything together until it’s smooth and lump-free. This batter should coat the cauliflower well. Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. Dip each cauliflower floret into the batter. Make sure every piece is fully coated. Place them in a single layer on the baking sheet. Bake for 20 to 25 minutes, flipping halfway through. You want them golden and crispy. After that, toss them in a bowl with 1 cup of buffalo sauce. Then, return them to the baking sheet and bake for another 10 minutes. This step sets the sauce nicely. While the cauliflower cooks, warm up your tortillas in a skillet for about 30 seconds on each side. Keep them soft and pliable. Once the cauliflower is ready, place a generous amount in the center of each tortilla. Top with sliced avocado, shredded red cabbage, and fresh cilantro. These toppings add color and crunch. Serve your tacos with lime wedges on the side for a zesty finish. Enjoy your meal! To get your cauliflower crispy, follow these steps: - Use fresh cauliflower. Old cauliflower can become soggy. - Make a thick batter. The batter should coat each floret well. - Avoid overcrowding. Give each floret space on the baking sheet. - Flip halfway through baking. This helps both sides get crispy. You can swap some ingredients based on your needs: - Flour: Use gluten-free flour for a gluten-free option. - Plant-based milk: Almond or oat milk work well, but soy milk is fine too. - Buffalo sauce: Use a homemade sauce if you prefer. - Tortillas: Corn tortillas give a nice crunch; flour tortillas are soft and chewy. Pair your tacos for a full meal experience: - Add a side salad. A fresh green salad complements the spicy tacos well. - Serve with lime wedges. A squeeze of lime adds brightness. - Include a dipping sauce. Try vegan ranch for extra flavor. - Garnish with fresh cilantro. It adds a burst of freshness and color. These tips will make your Vegan Buffalo Cauliflower Tacos even better! Enjoy the process and let your taste buds guide you. {{image_2}} You can change up the flavor with different sauces. Try a spicy BBQ sauce for a smoky twist. A creamy ranch made from cashews can also work well. If you want a tangy punch, use a lemon garlic sauce. Each option gives your tacos a new taste. Switching the toppings can make a big difference. Instead of avocado, try using guacamole for a creamy texture. You can also add diced tomatoes or sliced radishes for crunch. For a bit of sweetness, mango salsa is a great choice. Don’t forget to sprinkle some nuts or seeds for added flavor. If you want to mix things up, swap the tortillas. Use lettuce wraps for a low-carb option. Corn tortillas add a nice flavor, but you can also use whole wheat ones. Pita bread offers a unique taste and texture. Each option changes the taco experience while keeping it delicious. To keep your leftover Vegan Buffalo Cauliflower Tacos fresh, place them in an airtight container. You can store them in the fridge for up to three days. Make sure to separate the tacos from any toppings like avocado and cabbage. This keeps everything crisp and tasty. When you're ready to enjoy your leftovers, reheat the cauliflower in the oven. Preheat it to 350°F (175°C). Spread the cauliflower on a baking sheet and heat for about 10 minutes. This helps to keep the cauliflower crispy. You can warm the tortillas in a skillet for a minute on each side, or use the microwave for 15-20 seconds. If you want to freeze the buffalo cauliflower, do it before adding the sauce. Place the coated florets on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe bag. They can last up to three months. When you're ready, bake them straight from the freezer, then toss them in buffalo sauce after baking. Enjoy your tasty meal anytime! Yes, you can make these tacos gluten-free. Use gluten-free flour instead of all-purpose flour. Many great options exist, such as almond flour or chickpea flour. Check the label to ensure it is truly gluten-free. Also, make sure to use gluten-free tortillas. Many corn tortillas are naturally gluten-free, so look for those. You can easily change the spice level to fit your taste. To make it milder, reduce the cayenne pepper. You could also omit it entirely if you prefer no heat. If you love spice, add more buffalo sauce or extra cayenne. Taste as you go to find your perfect balance. These tacos pair well with many sides. Consider serving them with a fresh salad or some rice. You can also serve them with a side of guacamole or salsa for extra flavor. Lime wedges are a must. They add a fresh touch that brightens the whole meal. Enjoy experimenting with different sides! This blog post shared a simple recipe for Vegan Buffalo Cauliflower Tacos. We explored key ingredients, steps, and helpful tips. You learned how to prep cauliflower, make batter, and bake tacos. I highlighted storage methods and answered common questions. Try different sauces and toppings for variety. Enjoy the crispy texture and bold flavors. Embrace the versatility of this dish, perfect for meals or snacks. Happy cooking!

Vegan Buffalo Cauliflower Tacos

Savor the bold flavors of Spicy Vegan Buffalo Cauliflower Tacos that are not only delicious but also easy to make! With crispy cauliflower tossed in spicy buffalo sauce and topped with creamy avocado and crunchy cabbage, these tacos are perfect for any occasion. Ready in under an hour, they’re a great plant-based meal option. Click through to explore the full recipe and elevate your taco nights with this tasty dish!
Print Recipe Pin Recipe

Ingredients
  

1 medium head of cauliflower, cut into florets

1 cup all-purpose flour

1 cup plant-based milk (almond or oat)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup buffalo sauce (store-bought or homemade)

8 small corn or flour tortillas

1 ripe avocado, sliced

1/2 cup red cabbage, shredded

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.

    Prepare the batter: In a large mixing bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper until smooth.

      Coat the cauliflower: Dip each cauliflower floret into the batter, ensuring it is fully coated. Place the battered florets onto the prepared baking sheet in a single layer.

        Bake: Bake the cauliflower in the preheated oven for 20-25 minutes, until golden and crispy. Flip halfway through for even cooking.

          Add buffalo sauce: Remove the cauliflower from the oven and toss it in a bowl with the buffalo sauce until well-coated. Return the sauced cauliflower to the baking sheet and bake for an additional 10 minutes to set the sauce.

            Warm the tortillas: While the cauliflower is baking, warm the tortillas in a skillet over medium heat for about 30 seconds on each side or until pliable.

              Assemble the tacos: Place a generous portion of buffalo cauliflower in the center of each tortilla. Top with sliced avocado, shredded red cabbage, and fresh cilantro.

                Serve: Serve the tacos with lime wedges on the side for squeezing over the top.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 4