Bangin' Buffalo Cauliflower Tacos
Updated: Sep 1
These spicy, flavorful Buffalo Cauliflower Tacos are a tasty alternative to chicken, and I promise you won't miss the meat! Make these into a vegetarian appetizer, or toss them on top of pizza with a drizzle of dairy-free ranch dressing. Either way you cut it, these vegetable bites will blow your buffalo-loving mind!
Good graces. Where do I start with these...? It's safe to say this is probably our favorite recipe for taco night. I love it because I can prep the ingredients earlier during the day, even par-baking the cauliflower so it's quick and easy to finish once hubs gets home from work. We'll get to that further down in the steps. For now, it's time to hype these bad boys up, because they deserve it.
If the last decade has taught us anything, it's that Buffalo Cauliflower has its place in the foodie world, vegetarian or not. Buffalo Cauliflower bites, tacos, pizza - you name it, it's showing up on omnivore restaurant menus across the country, if not the world, and it's not going anywhere any time soon. When you think about why you eat traditional buffalo wings, it's not for the excellent quality of the chicken, at least not typically (some restaurants specialize in bomb chicken wings and only use the best of the best chicken). Usually, the only thing we buffalo wing connoisseurs care about is how much buffalo sauce we can douse our wings in before reaching for the tissues (or the blue cheese/ranch dressing).
That is why the fact that Buffalo Cauliflower isn't actually anything like traditional buffalo wings is completely irrelevant. All we want is some texture underneath that spicy, savory, mouth-watering flavor that is buffalo. For this reason, it's all fair game when it comes to covering nearly anything in buffalo sauce, especially baked cauliflower. Baked cauliflower has a great crunchy-to-chewy texture, is healthy, and its flavor matches perfectly for being drowned in buffalo sauce. Mmm, buffalo sauce. How many times have I mentioned buffalo sauce? I lost count...
These tacos are:
just spicy enough
packed with flavor
a secret serving of veggies
& great for a quick, easy dinner!
Now, let's make Buffalo Cauliflower Tacos!
Step 1. Preheat your oven to 450 degrees F. I know, all recipes seem to call for preheating your oven as the first step, and normally that drives me crazy. I hate wasting energy. I'd honestly rather get everything ready to make the dish, THEN preheat the oven so I can pop it in right when it's ready, instead of feeling rushed to get my prep done knowing the oven is close to being ready. However, in this case (and as with all my recipes), I try my best to tell you to preheat the oven no earlier than you really need to.
Step 2. Cut your cauliflower in half, then carefully cut the floret stems from the main stalk and compost leaves and stalk, keeping the florets. Cut the florets in half lengthwise (if too thick) and/or widthwise (if too long), or whichever bite size pieces you prefer. Keep in mind, thicker bites won't cook as thoroughly as smaller ones. Toss your cauliflower florets in a large bowl with vegetable oil and toss. Then, add garlic powder, onion powder, and salt, and toss again. Finally, add 1/4 cup of the buffalo sauce and stir thoroughly until all pieces are coated. TIP: For extra spice, add 1 Tbsp Frank's Red Hot sauce (the best)! Spread buffalo-coated cauliflower onto a parchment-lined baking sheet and bake for 15 minutes.
Step 3. While your cauliflower is baking, it's the perfect time to begin the rest of your prep. One of the beauties of this meal is that everything comes together pretty much at the same time, and this is why! You'll start by making your Cilantro Lime Remoulade, then slicing the red cabbage and avocado. Keep these in the fridge until you're ready to assemble. Finally, you'll lightly blister your corn tortillas over an open flame, or toast them (I recommend the flame if you have a gas oven). Set aside on a plate and cover with aluminum foil. Easy peasy!
Step 4. After 15 minutes of baking, you'll remove the cauliflower from the oven, toss with the remaining buffalo sauce, and stick it back in the oven for another 10 minutes. Assemble with corn tortillas, buffalo bites, avocado, red cabbage, pickled onions, and dairy-free ranch dressing. And, if you're like me, some more buffalo sauce!
These Buffalo Cauliflower Tacos are easily one of my favorite meals to make. They're easy, healthy, and tantalizingly delicious. Perfect for taco night, or make the buffalo cauliflower bites in place of buffalo wings and pair with dairy-free ranch for a game day appetizer.YUM!
Recipe for Buffalo Cauliflower Tacos
Time: 40 minutes
1 head of cauliflower, chopped into bite-size florets
2 Tbsp vegetable oil
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1/2 cup buffalo sauce, divided
10 corn tortillas, blistered
Assembly and Toppings
1 ripe avocado
1/2 cup shredded red cabbage
1/4 cup pickled red onions
3 Tbsp vegan ranch dressing
Additional buffalo sauce
Preheat oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper. Cut cauliflower in half, then cut the florets away from the stalk. Compost the stalk and leaves, then cut the florets into bite-size pieces.
Add cut cauliflower to a large bowl, then add vegetable oil and toss to coat. Sprinkle garlic powder, onion powder and salt over cauliflower, toss, then add 1/4 cup buffalo sauce. Coat thoroughly.
Spread cauliflower evenly onto parchment-lined baking sheet, and bake for 15 minutes. Remove, toss in remaining 1/4 cup buffalo sauce, and bake for an additional 10 minutes.
Blister the corn tortillas over an open flame, or cover with damp paper towel and place in microwave for 10 seconds. Assemble with desired toppings and enjoy!
Did you make this recipe? Tag @earthlyedible so I can see it!
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