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- 1 medium head of cauliflower, cut into bite-sized florets - 1 cup all-purpose flour - 1 cup water - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon salt - 1 cup buffalo sauce (store-bought or homemade) - 8 small corn tortillas - 1 avocado, sliced - 1 cup shredded red cabbage - 1/2 cup vegan ranch dressing - Fresh cilantro, for garnish Each serving of these Buffalo Cauliflower Tacos offers a good blend of nutrients. You get: - Calories: Approximately 320 - Protein: About 6 grams - Fat: Roughly 15 grams - Carbohydrates: Around 38 grams - Fiber: 7 grams - Sugars: 2 grams This meal is plant-based and offers a good balance of nutrients, making it a great choice for lunch or dinner. Do you have dietary needs? Here are some easy swaps: - Gluten-Free: Use gluten-free flour instead of all-purpose flour. - Nut-Free: The recipe is nut-free as is, but check your ranch dressing. - Dairy-Free: The vegan ranch dressing is dairy-free. - Spicy: Add more buffalo sauce or sliced jalapeños for a kick. - Vegetable Alternatives: Swap red cabbage for green or use lettuce instead. These substitutions make the recipe more flexible and enjoyable for everyone. {{ingredient_image_1}} First, I preheat the oven to 425°F (220°C). This step is key for getting crispy cauliflower. Next, I take a medium head of cauliflower and cut it into bite-sized florets. Make sure all pieces are similar in size. This helps them cook evenly. I line a baking sheet with parchment paper to avoid sticking. This also makes cleaning up easier. In a mixing bowl, I whisk together 1 cup of all-purpose flour and 1 cup of water. Then, I add in 1 teaspoon each of garlic powder, onion powder, smoked paprika, and salt. I mix until smooth to create the batter. Each cauliflower floret gets dipped into the batter. I ensure they are well-coated before placing them on the baking sheet in a single layer. I bake them for 25-30 minutes, flipping halfway through. This helps them become golden brown and crispy. Once they’re baked, I remove them from the oven and toss them in a large bowl with 1 cup of buffalo sauce. I make sure every piece is evenly coated in that spicy goodness. While the cauliflower cools, I warm 8 small corn tortillas on a skillet. I heat them for about 30 seconds on each side. This makes them soft and easy to fold. To assemble, I place a generous amount of buffalo cauliflower in the center of each tortilla. Next, I add sliced avocado and shredded red cabbage on top. To finish, I drizzle some vegan ranch dressing over everything. Fresh cilantro adds a nice touch of color and flavor. Serve these tacos warm for the best taste. Enjoy the spicy, crunchy goodness! To make your cauliflower extra crispy, follow a few simple steps. First, ensure you cut the cauliflower into even bite-sized florets. This helps them cook evenly. Second, make sure your batter is smooth. A smooth batter clings well and creates a great crunch. Bake your coated florets at a high temperature of 425°F (220°C). This heat helps them get that perfect golden brown color. Flip them halfway through baking for even crispiness. Finally, toss the baked cauliflower in buffalo sauce right after baking. This keeps them crispy while adding flavor. When it comes to wrapping your tacos, use warm corn tortillas. Warm tortillas are soft and easy to fold. Heat them in a skillet for about 30 seconds on each side. This makes them pliable and tasty. For filling, place a generous amount of buffalo cauliflower in the center. Add your toppings, like avocado and cabbage, but don’t overfill. This helps keep your tacos neat and tidy. Fold the sides of the tortilla over the filling, then wrap the bottom up. This method helps keep everything inside. You can boost the flavor of your Buffalo Cauliflower Tacos with some extra seasonings. Try adding a pinch of cumin or chili powder to the batter for a warm spice. You can also sprinkle some lime juice over your tacos for a zesty kick. Fresh herbs like cilantro or parsley add brightness too. If you want more heat, drizzle extra buffalo sauce on top. These little tweaks can make your tacos even more delicious! Pro Tips Coat Evenly: Ensure each cauliflower floret is thoroughly coated in the batter for a uniform crispy texture. Spice It Up: Adjust the amount of buffalo sauce to your heat preference—add more for extra heat or less for a milder flavor. Make It Vegan: To keep it completely plant-based, use a vegan ranch dressing or make your own using cashews or tofu. Prep Ahead: You can prepare the cauliflower batter and cut the vegetables in advance to save time during meal prep. {{image_2}} You can make these tacos vegan easily. The recipe already uses plant-based ingredients. The batter has no eggs or dairy. For the ranch dressing, choose a vegan brand or make your own. Use cashews or tofu for a creamy base. This keeps the dish light and flavorful. If you love heat, add more spice! You can mix in cayenne pepper or hot sauce into the buffalo sauce. This gives the tacos a kick. You could also sprinkle some sliced jalapeños on top. For a smoky flavor, try adding chipotle powder to the batter. These tweaks will excite your taste buds! Making these tacos gluten-free is simple. Swap the all-purpose flour for a gluten-free blend. Look for one that works well for frying. You can also use corn flour if you want a different texture. Just ensure your buffalo sauce is gluten-free. This way, everyone can enjoy these tasty tacos! To store leftover tacos, place them in an airtight container. This keeps them fresh. Make sure to separate the toppings from the cauliflower. The tortillas can get soggy if they sit with the sauce. Store the cauliflower and tortillas in the fridge for up to three days. For the best taste, reheat the cauliflower in the oven. Preheat your oven to 350°F (175°C). Place the cauliflower on a baking sheet. Heat for about 10-15 minutes until warm and crispy. If you prefer a microwave, you can use it, but the texture won't be as nice. Warm the tortillas on a skillet for about 30 seconds before serving. You can freeze the cauliflower before tossing it in buffalo sauce. Lay the cooked cauliflower on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer bag. It will stay good for up to three months. When you’re ready to eat, bake it from frozen at 425°F (220°C) for about 20-25 minutes. Then, toss it in the sauce and enjoy! Yes, you can use frozen cauliflower. It is easy and quick. Just thaw the cauliflower first. Pat it dry with a towel to remove extra moisture. This helps the batter stick well. Keep in mind that frozen cauliflower may be softer. So, cook it for a shorter time. Aim for about 20 minutes in the oven. Check until it gets crispy. The best buffalo sauce is a personal choice. I prefer a sauce with a good balance of heat and flavor. Look for sauces that are rich and tangy. Some popular brands are Frank's RedHot or Tapatío. You can also make your own. Mix hot sauce with melted vegan butter. This gives you control over the heat level and flavor. Making homemade vegan ranch is simple and tasty. Here’s a quick recipe: - 1 cup of vegan mayo - 1 tablespoon of apple cider vinegar - 1 teaspoon of garlic powder - 1 teaspoon of onion powder - 1 teaspoon of dried dill - Salt and pepper to taste Mix these ingredients in a bowl. Taste and adjust as needed. This creamy ranch pairs perfectly with your buffalo cauliflower tacos. Buffalo cauliflower tacos are a tasty way to enjoy plant-based food. We covered the ingredients, instructions, and tips to make them crispy and flavorful. You learned about variations and smart storage methods. My final thought? These tacos are simple to make and full of flavor. Try them with your favorite toppings and enjoy!

Buffalo Cauliflower Tacos

Delicious tacos filled with crispy buffalo cauliflower, topped with fresh avocado, red cabbage, and vegan ranch dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 medium head cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour
  • 1 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 cup buffalo sauce (store-bought or homemade)
  • 8 small corn tortillas
  • 1 whole avocado, sliced
  • 1 cup shredded red cabbage
  • 1 2 vegan ranch dressing
  • to taste fresh cilantro, for garnish

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, and salt until smooth to create a batter.
  • Dip each cauliflower floret into the batter, ensuring it’s well-coated, then place it in a single layer on the prepared baking sheet.
  • Bake the batter-coated cauliflower for 25-30 minutes, flipping halfway through, until golden brown and crispy.
  • Once baked, remove the cauliflower from the oven and toss it in a large bowl with the buffalo sauce until evenly coated.
  • Meanwhile, warm the corn tortillas on a skillet for about 30 seconds on each side, or until pliable.
  • To assemble the tacos, place a generous amount of buffalo cauliflower in the center of each tortilla.
  • Top with sliced avocado, shredded red cabbage, and a drizzle of vegan ranch dressing.
  • Garnish with fresh cilantro for added flavor and color.
  • Serve immediately and enjoy your delicious Buffalo Cauliflower Tacos!

Notes

Serve immediately for the best texture.
Keyword buffalo, cauliflower, spicy, tacos, vegan