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Buffalo Cauliflower Tacos Recipe

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★★★★★

4.5 from 122 reviews

These Buffalo Cauliflower Tacos are a vibrant, flavorful plant-based alternative perfect for taco night. Crispy roasted cauliflower pieces are coated in a tangy buffalo sauce and paired with a creamy tahini ranch and zesty cabbage slaw, all wrapped in soft tortillas. This recipe is dairy-free, vegan, and packed with bold flavors and textures.

Ingredients

Scale

Cauliflower and Batter

  • 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

Buffalo Sauce Coating

  • ⅔ cup buffalo sauce (such as Frank’s)
  • 2 tbsp vegan butter (melted)
  • 1 tbsp maple syrup

Tahini Ranch Dressing

  • 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)

Toppings and Assembly

  • 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)

Instructions

  1. Prepare: Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper. Cut the cauliflower into 1-2 inch bite-sized florets. In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, and salt. Gradually add the dairy-free milk and whisk until you get a smooth batter.
  2. Batter Cauliflower: Dip each cauliflower floret into the batter, allowing excess batter to drip off. Arrange the battered pieces evenly on the prepared baking sheets, ensuring there is space between pieces to avoid steaming.
  3. Roast Cauliflower: Place the baking sheets on the middle and lower racks of the oven and roast for 20 minutes. Halfway through, rotate the baking sheets between racks and turn the cauliflower for even roasting.
  4. Mix Hot Sauce: In a large bowl, combine the buffalo sauce, melted vegan butter, and maple syrup. Once the cauliflower has roasted for 20 minutes, carefully transfer it to the bowl in 2-3 batches, tossing gently to coat each piece evenly.
  5. Roast Coated Cauliflower: Return the buffalo-coated cauliflower to the baking sheets in a single layer. Roast for an additional 15 minutes, or until the cauliflower is tender, lightly browned, and crispy on the edges.
  6. Prepare Ranch Dressing: While the cauliflower roasts, whisk together the tahini, lemon juice, nutritional yeast, dried dill, onion powder, garlic powder, salt, and black pepper in a bowl. Slowly add water 1-2 tablespoons at a time, whisking until a smooth, creamy consistency is achieved.
  7. Make Slaw: In a medium bowl, combine the shredded cabbage, juice of half a lime, and chopped cilantro. Season with salt and pepper. Massage the cabbage gently with your hands to soften it and blend the flavors.
  8. Assemble Tacos: Warm the tortillas, then distribute some slaw onto each. Top with the buffalo cauliflower pieces. Drizzle the tahini ranch over the top and garnish with diced avocado and extra cilantro if desired. Serve lime wedges on the side for squeezing over the tacos.

Notes

  • For extra crispiness, ensure the cauliflower pieces have enough space on the baking sheet without crowding.
  • You can substitute regular buffalo sauce with a homemade or milder hot sauce if preferred.
  • The tahini ranch dressing can be made ahead and stored in the fridge for up to 3 days.
  • Gluten-free flour can be used to make this recipe gluten-free.
  • Avocado topping is optional but adds a creamy texture and richness.
  • Adjust the amount of water in the ranch dressing to reach your desired creaminess.

Keywords: Buffalo Cauliflower, Vegan Tacos, Plant-Based Taco Recipe, Dairy-Free Tacos, Healthy Taco Recipes, Tahini Ranch, Roasted Cauliflower, Buffalo Sauce

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