Name: Buffalo Cauliflower Tacos Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium head of cauliflower; ¾ cup flour; ¼ cup cornstarch or arrowroot powder; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp salt; 1 cup unsweetened plain dairy-free milk; ⅔ cup buffalo sauce (such as Frank’s); 2 tbsp vegan butter (melted); 1 tbsp maple syrup; 5 tbsp tahini; 2 tbsp lemon juice; 1 tbsp nutritional yeast; ½ tsp dried dill; ½ tsp onion powder; ¼ tsp garlic powder; ½ tsp salt; Pinch of black pepper; Water to adjust consistency (approx. 3-6 tbsp); Soft flour or corn tortillas; 2 cups shredded green or purple cabbage; 1 lime (divided, half for slaw and wedges for serving); ½ cup fresh cilantro (roughly chopped); Avocado, diced (optional for topping)

Introduction

Buffalo Cauliflower Tacos are a vibrant, flavorful twist on a classic favorite. Crispy roasted cauliflower tossed in spicy buffalo sauce pairs perfectly with a creamy tahini ranch and fresh cabbage slaw, all wrapped in soft tortillas. This vegan-friendly dish is sure to satisfy your craving for bold and zesty flavors.

A close-up view of a soft, light beige tortilla as the base layer, topped with several pieces of crispy orange fried cauliflower, which have some darker charred spots and an uneven texture. White creamy drizzle is spread unevenly over the cauliflower pieces. Fresh green cilantro leaves are sprinkled on top, adding a bright touch of color, along with a few slivers of white onion. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium head of cauliflower

¾ cup flour*

¼ cup cornstarch or arrowroot powder

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

1 cup unsweetened plain dairy-free milk

⅔ cup buffalo sauce (like Frank’s)

2 tbsp vegan butter (melted)

1 tbsp maple syrup

5 tbsp tahini

2 tbsp lemon juice

1 tbsp nutritional yeast

½ tsp dried dill

½ tsp onion powder

¼ tsp garlic powder

½ tsp salt

Pinch of black pepper

Water to adjust consistency (approx. 3-6 tbsp)

Soft flour or corn tortillas

2 cups shredded green or purple cabbage

1 lime

½ cup fresh cilantro (roughly chopped)

Avocado (diced, optional for topping)

Instructions

Step 1: Preheat the oven to 450°F. Line two baking sheets with parchment paper. Cut the cauliflower into 1-2 inch bite-sized pieces.

Step 2: In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, and salt. Add dairy-free milk and whisk until smooth.

Step 3: Dip each cauliflower piece into the batter, letting excess drip off, then spread on the prepared baking sheets with space between pieces to avoid steaming.

Step 4: Roast cauliflower on the middle and lower oven racks for 20 minutes, rotating the baking sheets halfway through for even cooking.

Step 5: In a large bowl, combine buffalo sauce, melted vegan butter, and maple syrup. Carefully transfer cauliflower to the bowl in batches and toss to coat.

Step 6: Return the coated cauliflower to the baking sheets and roast for an additional 15 minutes until tender and slightly browned at the edges.

Step 7: While cauliflower roasts, prepare the ranch by whisking tahini, lemon juice, nutritional yeast, dried dill, onion powder, garlic powder, salt, and pepper in a bowl. Add water gradually until smooth and creamy.

Step 8: In a medium bowl, combine shredded cabbage, juice of half a lime, and chopped cilantro. Season with salt and pepper. Massage the cabbage to soften.

Step 9: To assemble tacos, divide the slaw among tortillas, top with buffalo cauliflower, drizzle with tahini ranch, and garnish with diced avocado and extra cilantro. Serve with lime wedges.

Tips & Variations

Use chickpea flour instead of regular flour for a gluten-free batter option.

Add a pinch of smoked paprika to the batter for extra depth of flavor.

Swap buffalo sauce for your favorite hot sauce or BBQ sauce to change up the heat and sweetness levels.

For a creamy topping alternative, try vegan sour cream or cashew cream instead of tahini ranch.

Add pickled jalapeños or sliced radishes to the tacos for an extra crunch and zing.

FAQs

Can I make the cauliflower ahead of time?

Yes, you can roast and toss the cauliflower in buffalo sauce a day in advance. Store it in the fridge and reheat before assembling the tacos.

What can I use instead of tahini for the ranch sauce?

If you don’t have tahini, you can substitute with vegan mayo, cashew cream, or plain dairy-free yogurt for a different but still creamy ranch-style sauce.