Flavor-Packed Buffalo Cauliflower Tacos You’ll Love!

These Buffalo Cauliflower Tacos are bursting with flavor, perfect for busy weeknights and game days.

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Course: Main Dishes

Cuisine: Gluten-Free, Vegan

Keyword: Buffalo Cauliflower Tacos, Easy Dinner, Gluten-Free Tacos, Healthy Recipe, Spicy Cauliflower, Vegan Tacos

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: tacos

Calories: 220kcal

Equipment

Oven
Air fryer
Blender

Ingredients

For the Buffalo Cauliflower

1 head Cauliflower chopped into florets
1 cup Buffalo Sauce e.g., Frank’s Red Hot
2 tablespoons Olive Oil

For the Vegan Ranch

1 cup Cashews soaked
1 cup Plant-based Milk e.g., almond or soy
2 tablespoons Apple Cider Vinegar
1 teaspoon Dried Herbs e.g., dill and parsley

For the Tacos

8 units Tortillas warmed, gluten-free or flour
1 cup Avocado sliced
1 cup Shredded Red Cabbage
1 cup Sliced Jalapeño Peppers adjust to taste
½ cup Chopped Fresh Cilantro
2 units Lime Wedges for serving

Instructions

Step-by-Step Instructions

Prep Cauliflower: Chop one head of cauliflower into bite-sized florets. In a bowl, mix buffalo sauce using Frank’s Red Hot, melted butter, garlic powder, paprika, and honey.
Cook Cauliflower: Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C). Toss florets in olive oil and buffalo sauce, spread on baking sheet or air fryer. Bake for 25-30 mins until crispy.
Make Vegan Ranch: Blend soaked cashews, plant-based milk, apple cider vinegar, dried dill, and parsley until smooth, adjusting milk thickness as needed.
Assemble Tacos: Warm tortillas, then place spicy cauliflower, avocado slices, shredded red cabbage, jalapeños, and cilantro on each tortilla.
Finish: Drizzle vegan ranch over tacos and serve with lime wedges for an extra burst of flavor.

Notes

Store leftovers in an airtight container for up to 2 days. Freeze separately for up to 3 months. Reheat in the oven to maintain crispiness. Assemble fresh tacos just before serving to prevent sogginess.

Nutrition