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- 1 medium head of cauliflower, cut into florets - 1 cup all-purpose flour - 1 cup almond milk (or any plant-based milk) - 1 cup buffalo sauce (store-bought or homemade) For these tacos, we start with cauliflower. It gives a nice crunch and absorbs flavors well. Flour and almond milk make a great batter that coats the cauliflower. The buffalo sauce adds that spicy kick we all love. - 1 avocado, sliced - 1 cup shredded lettuce - 1/2 cup vegan ranch dressing (store-bought or homemade) - Fresh cilantro, chopped (for garnish) Toppings are where the fun begins. Sliced avocado adds creaminess. Shredded lettuce brings a nice crunch and freshness. Vegan ranch dressing cools down the spice. Fresh cilantro adds a burst of flavor and color. - Alternative spices - Different types of tortillas - Additional vegetables or protein options You can play with flavors using different spices. Try smoked paprika or cayenne for more heat. Feel free to swap corn tortillas for flour ones or lettuce wraps. Add extra veggies like bell peppers or even plant-based proteins for more texture and taste. {{ingredient_image_1}} - Preheat your oven to 450°F (232°C). - Line a baking sheet with parchment paper. - In a large bowl, whisk together: - 1 cup all-purpose flour - 1 cup almond milk - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste This will create a smooth batter for the florets. - Dip each cauliflower floret into the batter. Make sure each piece is fully coated. - Place the coated florets on the baking sheet, spreading them out evenly. - Bake the cauliflower for 25-30 minutes. Flip them halfway through baking. They should be crispy and golden brown. - After baking, toss the cauliflower in a bowl with 1 cup of buffalo sauce. Make sure they are well coated. - Warm 8 small corn tortillas in a dry skillet over medium heat. Heat for about 30 seconds on each side. - Assemble the tacos by adding a pile of buffalo cauliflower to each tortilla. - Top with: - Sliced avocado - Shredded lettuce - A drizzle of vegan ranch dressing - Garnish with fresh cilantro. Serve immediately and enjoy the bold flavors! To get your cauliflower nice and crispy, follow these steps: - Cut the cauliflower into small, even florets. This helps them cook evenly. - Make sure the batter is smooth. A good coat helps with crispiness. - Bake at 450°F (232°C) until golden brown. Flip them halfway for even cooking. For a gluten-free option, swap all-purpose flour with almond flour or chickpea flour. Both of these options work great and add unique flavors. When choosing buffalo sauce, look for ones with bold heat and flavor. Brands like Frank's RedHot or a homemade mix work well. To make homemade buffalo sauce, mix 1 cup of hot sauce with 1/2 cup of melted vegan butter. Add a bit of garlic powder for extra taste. Plating your tacos can make a big difference. Stack them neatly on a plate for a clean look. Arrange the avocado and lettuce on top for color. For garnishing, sprinkle fresh cilantro over the tacos. This adds a nice pop of flavor and makes your dish look fresh and vibrant. A drizzle of vegan ranch dressing enhances the taste and adds a creamy touch. Pro Tips Tip 1: Choose the Right Cauliflower: Use a fresh head of cauliflower for the best flavor and texture. Look for firm florets without any brown spots. Tip 2: Adjust the Spice Level: If you prefer milder tacos, reduce the amount of buffalo sauce or use a mild version. You can also mix in some vegan mayo to tone it down. Tip 3: Make It Ahead: You can prepare the battered cauliflower ahead of time and store it in the fridge. Bake it just before serving for a fresh and crispy taco. Tip 4: Customize Your Toppings: Get creative with toppings! Add diced tomatoes, pickled onions, or jalapeños for extra flavor and texture. {{image_2}} You can swap cauliflower for other vegetables. Try using broccoli, Brussels sprouts, or even mushrooms. Each vegetable brings its own flavor and texture. For wraps, use lettuce leaves or whole grain tortillas. You can even use pita bread for a fun twist. If you need gluten-free options, replace all-purpose flour with a gluten-free blend. Almond milk is great, but you can use oat milk or soy milk too. For nut-free substitutions, choose rice milk or another nut-free plant milk. This way, everyone can enjoy the tacos. Experiment with different spice blends or hot sauces. Try adding smoked paprika for a nice twist. You can also mix in a dash of maple syrup or agave for sweetness. Adding lime juice gives a nice acidity that brightens the flavors. These small changes can make a big difference! Store leftover buffalo cauliflower in an airtight container. This keeps it fresh and tasty. Place it in the fridge. It will last for about 3-4 days. Avoid storing it with tortillas. For tortillas, wrap them in a clean kitchen towel or store them in a plastic bag. This helps prevent them from drying out. To reheat buffalo cauliflower, use an oven or an air fryer. Preheat your oven to 350°F (175°C). Spread the cauliflower on a baking sheet and heat for about 10 minutes. For an air fryer, set it to 350°F (175°C) and heat for 5-7 minutes. If you microwave it, the texture may change. For tortillas, warm them in a dry skillet for about 30 seconds on each side. This keeps them soft and pliable. Yes, you can freeze buffalo cauliflower! Place the cooled cauliflower in a freezer-safe bag. Remove as much air as possible before sealing. It can last for up to 3 months in the freezer. To thaw, place it in the fridge overnight. When ready, reheat in the oven or air fryer as mentioned above. This way, you can enjoy the bold flavors anytime! What is the best way to make buffalo cauliflower? The best way starts by preheating your oven to 450°F (232°C). Prepare a baking sheet with parchment paper. Then, mix flour, almond milk, and spices in a bowl. Coat each cauliflower floret in this mix. Bake for 25-30 minutes until crispy. Finally, toss them in buffalo sauce for that bold flavor. Can I make this recipe ahead of time? Yes, you can prepare the cauliflower in advance. Bake and toss it in buffalo sauce. Store it in the fridge for a day or two. When ready to serve, reheat and assemble the tacos quickly. This makes for a great meal prep option! How many calories are in Vegan Buffalo Cauliflower Tacos? Vegan Buffalo Cauliflower Tacos have about 300 calories per serving. This includes the tortilla, cauliflower, and toppings. The exact number may change based on the sauce and extras you choose. Is this recipe healthy for a vegan diet? Yes, this recipe is healthy! It features fresh vegetables and healthy fats from avocado. Cauliflower is low in calories and high in fiber. The use of plant-based milk and vegan ranch dressing adds nutrition without excess calories. What can I use instead of almond milk? If you need a substitute for almond milk, use any plant-based milk. Options like soy, oat, or coconut milk work well. Choose what you prefer or have on hand. Can I use a different type of sauce? Absolutely! You can swap buffalo sauce for another hot sauce or barbecue sauce. Adjust the spice level to suit your taste. This gives you the chance to create unique flavor combinations. Buffalo cauliflower tacos are simple and tasty. We covered the key ingredients, from cauliflower to toppings. I shared step-by-step instructions for preparation and presentation. Remember to experiment with variations to fit your taste and diet. Store leftovers properly for later enjoyment. This recipe can please vegans and meat-lovers alike. Have fun cooking and enjoy your delicious creation!

Vegan Buffalo Cauliflower Tacos

Delicious and spicy tacos filled with crispy buffalo cauliflower, avocado, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 medium head cauliflower, cut into florets
  • 1 cup all-purpose flour
  • 1 cup almond milk (or any plant-based milk)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup buffalo sauce (store-bought or homemade)
  • 8 small corn tortillas
  • 1 avocado, sliced
  • 1 cup shredded lettuce
  • 1 2 cup vegan ranch dressing (store-bought or homemade)
  • Fresh cilantro, chopped (for garnish)

Instructions
 

  • Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, almond milk, paprika, garlic powder, onion powder, salt, and pepper until smooth.
  • Dip each cauliflower floret into the batter, ensuring it’s fully coated. Place the coated florets on the prepared baking sheet, spreading them out evenly.
  • Bake the cauliflower in the preheated oven for about 25-30 minutes, flipping halfway through, until they are crispy and golden brown.
  • Once the cauliflower is done baking, remove them from the oven and toss them in a bowl with the buffalo sauce until well coated.
  • Meanwhile, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are pliable.
  • Assemble the tacos by placing a pile of buffalo cauliflower in each tortilla. Top with sliced avocado, shredded lettuce, and a drizzle of vegan ranch dressing.
  • Garnish with fresh cilantro and serve immediately.

Notes

For a spicier kick, use extra buffalo sauce.
Keyword buffalo cauliflower, tacos, vegan