Taco Tuesday just got all the more delicious with these Buffalo Cauliflower Tacos. We’re using up the Buffalo Cauliflower Bites here to make these delicious tacos. They definitely give me the confidence boost that I could eat more plant-based meals.
Simple Ingredients, Loads of Flavor
I love a good recipe that requires just a handful of ingredients but is loaded with flavor. These buffalo cauliflower tacos are just that. Because the cauliflower we’re using here has so much flavor from the buffalo sauce, garlic, and honey, we don’t need much more to make these tacos. A bit of shredded lettuce, quick pickled cabbage, tortillas, and mashed avocado will be perfect here.
Also, these grain-free and gluten-free tortillas from Coyotas were a stellar find at Expo West! Based in San Diego, this small business makes small batch tortillas using cassava flour, organic coconut oil, sea salt, and water. These are a great option for those looking for a great tasting tortilla. They’re pliable and a delicious option for the days when I crave flour tortillas but want something lighter. You can shop this brand directly here. Shipping is quick!
Prepping the Buffalo Cauliflower Tacos
Once you’re prepped the Buffalo Cauliflower Bites, these tacos are ready in minutes! To assemble the tacos, simply:
- Warm your tortillas on a comal or griddle.
- Next, spread a little mashed avocado on each tortilla. I like how the avocado cuts the spicy heat of the buffalo cauliflower. Much prefer this to sour cream.
- Then, top a little shredded lettuce and quick pickled cabbage.
- Add your cauliflower bites and garnish with some torn cilantro leaves.
You can add more toppings as you like, but this combo was fantastic from my view.
More Tacos to Love
Want more vegetarian and vegan taco ideas? Here are a few more to help you plan your next taco party!
Let me know if you make this recipe by tagging me on Instagram. I can’t wait to see what you make!
In the meantime, cheers to the next nourishing meal. ❤️
Buffalo Cauliflower Tacos
Buffalo Cauliflower Tacos
- 1 whole head of cauliflower about 1 pound cut into florets
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup unsweetened almond milk
- 2 tablespoons raw honey
- 1/3 cup buffalo sauce
- 3 large cloves of garlic grated or 6 small cloves
- 8 tortillas flour or corn
- 1 cup shredded lettuce
- 1 avocado seed removed
Quick Pickled Cabbage
- 1/2 cup shredded red cabbage
- 2 tablespoons white wine vinegar
- 1 tablespoon maple syrup
- pinch of kosher salt and pepper
Prep Buffalo Cauliflower Bites
- Preheat oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, paprika, garlic powder, onion powder, kosher salt, ground pepper, and cayenne pepper until well combined. Add the milk and whisk together to create a slurry. This will be the batter to coat the cauliflower.
- Cut florets into pieces and add to the prepared batter. Using a spoon, mix to evenly coat every cauliflower bite in the batter. Pour out the cauliflower bites on the parchment lined baking sheet and spread them out evenly so they’re not too close together to help them crisp up and brown.
- Roast the cauliflower for 25 minutes, flipping them halfway, until edges are crisp and golden.
- While cauliflower roasts, prepare the buffalo sauce by first grating the garlic into a large mixing bowl. Add honey and buffalo sauce and whisk together until well combined.
- Remove cauliflower from oven and immediately toss into the bowl with the prepared buffalo sauce. Stir together to coat the cauliflower in the sauce.
Quick Pickle Cabbage
- Create a quick pickle for the red cabbage by whisking together the white wine vinegar, maple syrup, salt and pepper. Add shredded red cabbage and stir to coat cabbage in the dressing. Allow to sit for a few minutes to allow the cabbage to quick pickle and begin to tenderize.
- To assemble tacos: warm tortillas over stove or using a comal or griddle. Set aside on plates.
- For each plate of tortillas, spread a layer of mashed avocado. Follow up with shredded lettuce, quick pickled cabbage, a few cauliflower buffalo bites, and garnish with cilantro. Repeat until all tacos are assembled, two tacos per person (four servings total). Enjoy immediately.