Print

Vegan Buffalo Cauliflower Tacos Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 45 reviews

These Vegan Buffalo Cauliflower Tacos are a spicy, flavorful plant-based twist on traditional tacos. Roasted cauliflower florets tossed in tangy buffalo sauce provide a crispy, tender filling, complemented by fresh toppings like avocado, lettuce, and green onions, all wrapped in warm corn tortillas. Perfect for a quick, satisfying vegan meal in just 30 minutes.

Ingredients

Cauliflower and Sauce

  • 3 cups cauliflower florets (approximately 1/2 head)
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp olive oil
  • 1 cup buffalo sauce (more or less to taste)

Taco Assembly

  • 4 corn tortillas
  • 2 green onions, diced
  • 2 cups lettuce, chopped
  • 1 avocado, peeled and sliced
  • 2 1/2 tbsp vegan ranch dressing

Instructions

  1. Preheating: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy cleanup after roasting.
  2. Prepare Cauliflower and Sauce: Cut the cauliflower into bite-sized florets. In a bowl, whisk together chili powder, garlic powder, salt, and black pepper with half of the buffalo sauce and olive oil. Toss the cauliflower well in this mixture to coat evenly.
  3. Roasting: Spread the coated cauliflower evenly on the prepared baking sheet. Roast in the preheated oven for about 20 minutes, until the cauliflower is tender and has a golden-brown color.
  4. Chopping Toppings: While the cauliflower roasts, prepare the taco toppings by slicing the avocado, chopping the lettuce, dicing the green onions, and any additional toppings you prefer such as cilantro or tomatoes.
  5. Assembling: Remove the roasted cauliflower from the oven and, if desired, toss it with the remaining buffalo sauce for extra flavor. Warm the corn tortillas, then fill each with roasted cauliflower and your prepared toppings. Drizzle vegan ranch dressing on top and serve immediately.

Notes

  • Adjust the buffalo sauce quantity for desired spice level.
  • For extra crispiness, broil for 1-2 minutes at the end of roasting, watching carefully to prevent burning.
  • Use gluten-free corn tortillas to keep this dish gluten-free.
  • Add fresh lime juice over the tacos for a zesty kick.
  • Substitute vegan ranch with dairy-free sour cream or cashew cream for variety.
  • Leftover roasted cauliflower can be refrigerated in an airtight container for up to 3 days.

Find it online: https://justsosavory.com/vegan-buffalo-cauliflower-tacos-recipe/