Name: Cauliflower Buffalo Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Plant-Based
Ingredients: 1 medium head cauliflower, cut into bite-sized florets; 1 cup all-purpose flour (or gluten-free alternative); 1 cup unsweetened plant milk; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp salt; 1 cup breadcrumbs (panko recommended); 1/2 cup buffalo sauce; 8 small tortillas (flour or corn); 1 cup shredded cabbage; 1/2 cup shredded carrots; 1 lime, juiced; 1/2 cup vegan ranch dressing; Fresh cilantro for garnish

These Cauliflower Buffalo Tacos bring a plant-based twist to taco night! Spicy, crispy buffalo cauliflower combines with creamy vegan ranch and crunchy slaw, all wrapped in warm tortillas. Easy to make and bursting with flavor, they’re perfect for a quick weeknight dinner or a satisfying and healthy meal for guests.

Recipe Tips and Tricks:

Use an air fryer for extra crispy cauliflower without extra oil.
Toast the tortillas slightly for better flavor and texture.
Add a squeeze of lime before serving for a bright, tangy kick.
Make the buffalo sauce spicier or milder to suit your taste.
Prepare toppings in advance for a quick assembly.

Why You’ll Love This Recipe:

This recipe is a delicious, plant-based take on classic buffalo flavors, offering a healthy yet indulgent meal option. It’s perfect for anyone who loves bold, spicy dishes with a mix of textures. The crispy cauliflower, creamy sauces, and fresh toppings create a balanced and satisfying taco experience. Plus, it’s easy to adapt to suit different diets and preferences.

Yield: 4 servings

Cauliflower Buffalo Tacos

Crispy cauliflower bites, drizzled with tangy buffalo sauce, nestled in tortillas for a healthy, plant-based taco night delight.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

1 medium head cauliflower, cut into bite-sized florets
1 cup all-purpose flour (or gluten-free alternative)
1 cup unsweetened plant milk
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp salt
1 cup breadcrumbs (panko recommended)
1/2 cup buffalo sauce
8 small tortillas (flour or corn)
1 cup shredded cabbage
1/2 cup shredded carrots
1 lime, juiced
1/2 cup vegan ranch dressing
Fresh cilantro for garnish

Instructions

Prepare the Cauliflower: Preheat your oven to 425°F (220°C) or air fryer to 400°F (200°C). Line a baking sheet with parchment paper.
Coat the Cauliflower: In a mixing bowl, whisk together the flour, plant milk, garlic powder, smoked paprika, and salt until smooth. Dip each cauliflower floret into the batter, then roll in breadcrumbs to coat evenly.
Bake or Air Fry: Arrange the coated florets on the baking sheet or air fryer basket. Bake for 20–25 minutes or air fry for 15–18 minutes, flipping halfway through, until golden and crispy.
Toss in Buffalo Sauce: In a large bowl, toss the cooked cauliflower with buffalo sauce until fully coated.
Prepare the Slaw: Mix shredded cabbage, carrots, and lime juice in a bowl. Season with a pinch of salt and set aside.
Warm the Tortillas: Heat the tortillas in a dry skillet or wrap in foil and warm in the oven for a few minutes.
Assemble the Tacos: Fill each tortilla with a few pieces of buffalo cauliflower, a generous scoop of slaw, and a drizzle of vegan ranch. Garnish with cilantro.
Serve and Enjoy: Serve immediately with extra lime wedges and ranch on the side.

Notes

Double the recipe to serve a crowd.
Customize toppings like avocado, pickled onions, or jalapeños for extra flair.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 755Total Fat 24gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 17gCholesterol 13mgSodium 2045mgCarbohydrates 114gFiber 10gSugar 12gProtein 21g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Cauliflower: Choose fresh, firm florets for the best texture. Frozen cauliflower can be used but may require extra baking time.
Buffalo Sauce: Use a vegan buffalo sauce or make your own with hot sauce, vegan butter, and garlic powder.
Tortillas: Soft flour or corn tortillas work best. Warm them up before serving for better pliability.
Slaw: Mix shredded cabbage and carrots with a touch of lime juice for crunch and acidity.
Vegan Ranch Dressing: Store-bought or homemade versions add creaminess and coolness to balance the heat.

Variations and Substitutions:

Gluten-Free Option: Use gluten-free tortillas and ensure your buffalo sauce is gluten-free.
Protein Boost: Add crispy tofu or tempeh alongside the cauliflower for added protein.
Less Spicy: Replace buffalo sauce with BBQ sauce for a milder flavor profile.
Extra Veggies: Add grilled bell peppers, zucchini, or roasted chickpeas for more variety.
Sauce Swap: Try tahini dressing or avocado crema instead of ranch for a different flavor.

Storage Options:

Store leftover buffalo cauliflower and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower in an air fryer or oven to restore its crispiness. Assemble tacos just before serving to keep everything fresh.