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For these tasty tacos, gather these main ingredients: - 1 medium head of cauliflower, cut into florets - 1 cup all-purpose flour - 1 cup almond milk (or any plant-based milk) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and black pepper, to taste - 1 cup buffalo sauce (check for vegan options) - 8 small corn tortillas These ingredients create a solid base for your tacos. The cauliflower becomes crispy, and the buffalo sauce adds a nice kick. You will also need some pantry staples: - Garlic powder - Onion powder - Smoked paprika - Salt - Black pepper These spices enhance the flavor of the cauliflower. They make your tacos more exciting and delicious. Feel free to get creative! Consider these optional toppings: - 1 cup shredded lettuce - 1 ripe avocado, sliced - 1/2 cup vegan ranch dressing - Fresh cilantro, for garnish These toppings add freshness and creaminess. They balance the spicy buffalo sauce and make your tacos look great. Enjoy mixing and matching! {{ingredient_image_1}} Start by washing and cutting your cauliflower into small florets. Each floret should be about the size of a bite. This helps them cook evenly. Next, preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper. This will help with easy cleanup and prevent sticking. In a large bowl, mix the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Use a whisk to combine everything well. Gradually pour in the almond milk while stirring. Keep mixing until you have a smooth batter. The batter should be thick enough to coat the cauliflower without dripping too much. Dip each cauliflower floret into the batter. Allow any extra batter to drip off before placing it on the baking sheet. Make sure to space them out. This helps them crisp up nicely. Bake the cauliflower for 20-25 minutes. Flip them halfway through to cook both sides evenly. They should turn golden brown and crispy. After that, take them out and toss the cauliflower in buffalo sauce. Make sure every piece is coated well. Put the coated cauliflower back in the oven for another 10 minutes. This helps the sauce stick better. While the cauliflower bakes, warm your corn tortillas in a skillet for about one minute on each side. This makes them soft and easy to fold. Now, you’re ready to assemble your tacos! Place a generous amount of buffalo cauliflower in each tortilla. Top with shredded lettuce, avocado slices, and a drizzle of vegan ranch dressing. Don’t forget to garnish with fresh cilantro for that extra touch! To get your cauliflower nice and crispy, follow these steps: - Use fresh cauliflower. Look for firm florets without brown spots. - Space them out. When you place the cauliflower on the baking sheet, leave space. This helps hot air circulate. - Flip halfway. Turn the florets over during baking. This ensures even crispiness on both sides. - Bake at high heat. Set your oven to 450°F (230°C). High heat makes everything crispy. Baking them twice adds extra crunch, so don't skip that second round after adding buffalo sauce. Assembling your tacos can be fun! Here’s how I do it: - Warm the tortillas. Heat them in a skillet for about a minute on each side. This makes them soft and easy to fold. - Layer wisely. Start with a generous scoop of buffalo cauliflower. Then, add shredded lettuce and avocado slices. - Drizzle the dressing. A little vegan ranch goes a long way. It adds creaminess and balances the heat. - Garnish with herbs. Fresh cilantro on top adds flavor and a pop of color. Make sure to hold the taco gently to avoid spills. Vegan ranch dressing is a great match for these tacos. Here are some tips: - Store-bought is fine. You can grab a bottle from the store. Just check it’s dairy-free. - Make it fresh. Mix cashews, lemon juice, garlic, and herbs for a homemade touch. - Add heat. If you like spice, mix in a little hot sauce for extra kick. - Serve on the side. Pour extra dressing in a small bowl. This way, everyone can add their own. A good dressing can elevate the flavors and make every bite delightful! Pro Tips Choosing Cauliflower: Opt for a fresh, firm head of cauliflower with tightly packed florets for the best texture and flavor. Perfecting the Batter: Ensure your batter is smooth and free of lumps for an even coating on the cauliflower florets. Adjusting Spice Levels: Feel free to adjust the amount of buffalo sauce based on your heat preference; add more for extra kick! Serving Suggestions: Serve with additional vegan ranch on the side for dipping, or add sliced jalapeños for extra heat. {{image_2}} You can switch up the batter to suit your taste. Try using chickpea flour instead of all-purpose flour. It adds a nice flavor and a boost of protein. If you want a gluten-free option, this is a great choice. You could also mix in some nutritional yeast for a cheesy flavor. This gives the batter a fun twist. For a spicy kick, add cayenne pepper or chili powder. Just a pinch can make a big difference. Corn tortillas are my go-to for these tacos. They have a great texture and taste. However, you can also use flour tortillas if you prefer. They are softer and can hold more filling. For a fun twist, try using lettuce leaves for a low-carb option. This adds crunch and freshness to your tacos. You could even use whole-wheat tortillas for more fiber. Buffalo sauce is classic, but don’t stop there! You can try BBQ sauce for a sweeter flavor. A spicy chipotle sauce gives a smoky twist that pairs well with the cauliflower. For a cooling effect, use a tahini sauce or a creamy avocado sauce. These will balance the heat from the buffalo sauce. Feel free to mix different sauces to find your favorite flavor combo! To store leftover tacos, place them in an airtight container. Keep the tacos in the fridge for up to three days. Make sure to separate the filling from the tortillas. This way, the tortillas stay fresh and don’t get soggy. When you are ready to enjoy your tacos again, take the filling out of the fridge. Heat it in a skillet over medium heat for about five minutes. Stir it often until it’s hot. Warm the tortillas in the skillet for about one minute on each side. Then, reassemble your tacos and enjoy! You can freeze the buffalo cauliflower, but it's best to freeze it cooked. Let the cauliflower cool completely before freezing it. Spread the cauliflower on a baking sheet and freeze it for about an hour. Then, transfer it to a freezer bag. It will keep well for up to three months. When ready to use, thaw it overnight in the fridge and reheat. Yes, you can make this recipe gluten-free! To do this, swap the all-purpose flour with a gluten-free flour blend. You can also use chickpea flour or almond flour. Both work well and add a nice flavor. Always check the labels on your ingredients to ensure they are gluten-free. These tacos taste great with a few sides. Here are some ideas: - Black beans: They add protein and fiber. - Rice: A simple side that fills you up. - Corn salad: Fresh and crunchy, it pairs well. - Chips and salsa: A fun snack to enjoy before or after. You can easily change the spice level in this recipe. To make it milder, use less buffalo sauce or choose a mild version. You can also mix in some vegan ranch dressing directly into the sauce. For more heat, add extra buffalo sauce or sprinkle some chili powder on top. In this post, we explored how to make Vegan Buffalo Cauliflower Tacos. We discussed the main ingredients and pantry essentials needed to make them tasty. I provided step-by-step instructions and tips for crispiness. You learned about storage options and variations for the recipe. These tacos can be a fun, spicy meal for anyone. Enjoy creating your own tasty versions!

Vegan Buffalo Cauliflower Tacos

Delicious and spicy tacos filled with crispy buffalo cauliflower, fresh avocado, and vegan ranch dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium head cauliflower, cut into florets
  • 1 cup all-purpose flour
  • 1 cup almond milk (or any plant-based milk)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste Salt and black pepper
  • 1 cup buffalo sauce (check for vegan options)
  • 8 small corn tortillas
  • 1 cup shredded lettuce
  • 1 ripe avocado, sliced
  • 1 2/3 cup vegan ranch dressing
  • for garnish Fresh cilantro

Instructions
 

  • Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk to combine.
  • Gradually add the almond milk to the flour mixture, stirring until you have a smooth batter.
  • Dip each cauliflower floret into the batter, allowing excess to drip off, and then place them on the prepared baking sheet. Make sure they’re spaced apart for even cooking.
  • Bake in the preheated oven for about 20-25 minutes, flipping halfway through until golden brown and crispy.
  • Remove the cauliflower from the oven and toss it in the buffalo sauce, ensuring each piece is thoroughly coated.
  • Return the sauced cauliflower to the oven and bake for an additional 10 minutes to set the sauce.
  • While the cauliflower is baking, warm the corn tortillas in a skillet over medium heat for a minute on each side until pliable.
  • To assemble the tacos, place a generous amount of buffalo cauliflower in each tortilla, and top with shredded lettuce, avocado slices, and a drizzle of vegan ranch dressing.
  • Garnish with fresh cilantro before serving.

Notes

Ensure the buffalo sauce is vegan-friendly.
Keyword buffalo cauliflower, tacos, vegan