Description
Buffalo Cauliflower Tacos have emerged as a bold, flavorful, and health-forward alternative to traditional meat-based tacos. These tacos combine the spicy kick of buffalo sauce with the tender, slightly crispy texture of roasted cauliflower, offering a plant-based indulgence that’s satisfying without sacrificing taste. Perfect for vegetarians, vegans, or anyone seeking a lighter yet robustly flavored meal, this dish transforms humble cauliflower into a main event. Packed with fiber, nutrients, and mouthwatering heat, buffalo cauliflower tacos are ideal for weeknight dinners, game-day spreads, and meal-prep menus alike.
Ingredients
1 large head of cauliflower, cut into bite-sized florets
1 cup all-purpose flour (or gluten-free flour, if preferred)
¾ cup water
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 cup buffalo sauce (store-bought or homemade)
2 tablespoons melted butter or vegan butter substitute
2 cups shredded red cabbage
1 cup shredded carrots
¼ cup vegan mayo or Greek yogurt
1 tablespoon apple cider vinegar
1 teaspoon maple syrup or honey
Salt and pepper to taste
8 small corn or flour tortillas
1 avocado, sliced
Fresh cilantro leaves
Lime wedges
Optional toppings: pickled red onions, crumbled blue cheese or vegan cheese, diced tomatoes
Instructions
- Prepare the Cauliflower Batter: In a large mixing bowl, whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper to create a smooth batter. Add cauliflower florets and toss until each piece is evenly coated.
- Bake the Cauliflower: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread battered cauliflower onto the baking sheet in a single layer. Bake for 20–25 minutes, flipping halfway through until golden and slightly crisp.
- Add the Buffalo Sauce: While the cauliflower is baking, mix the buffalo sauce with melted butter. Once baked, remove the cauliflower from the oven, place in a bowl, and toss with the buffalo mixture until well coated.
- Return to the Oven: Spread the coated cauliflower back onto the baking sheet and bake for an additional 10–15 minutes until edges are crispy and the sauce is caramelized.
- Prepare the Creamy Slaw: In a mixing bowl, combine shredded cabbage, carrots, mayo or yogurt, vinegar, maple syrup, and a pinch of salt and pepper. Mix thoroughly and refrigerate until ready to use.
- Warm the Tortillas: Heat tortillas on a skillet over medium heat for 30 seconds per side until warm and pliable.
- Assemble the Tacos: Add a scoop of buffalo cauliflower onto each tortilla, top with creamy slaw, sliced avocado, and a few sprigs of fresh cilantro. Serve with lime wedges and optional toppings as desired.
Notes
- For extra crispiness, use an air fryer at 400°F for 15–18 minutes instead of baking.
- Want it spicier? Add a pinch of cayenne pepper to the batter.
- These tacos are meal-prep friendly—store the cauliflower and toppings separately and assemble when ready to serve.
- Substitute with vegan tortillas and dressing for a fully plant-based version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 385
- Sugar: 5g
- Sodium: 1120mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg