Crispy, spicy vegan tacos with cashew ranch
Whip up these healthy and easy to make vegan cauliflower buffalo tacos for your next Taco Tuesday or Super bowl party.
Everything tastes better as a taco, right?! Yes, yes it does and this recipe proves it.
Cauliflower is ridiculously healthy vegetable. It contains many nutrients and fiber and is part of the cruciferous family that has been shown to have powerful anti-cancer benefits according to this article. This is a delicious and easy way to get more of this healthy vegetable in your diet.
Tips on how to make buffalo cauliflower tacos
- Make sure you cut the cauliflower small enough to fit on a taco, but not too small. The smaller the floret, the more mushy it will be after baking it.
- An easy way to cut the cauliflower into florets is to cut it in half, and then cut away each floret from the middle stem part. Make sure each piece is the same size so they all cook evenly.
- To make sure you don’t get too much flour for your batter, gently fluff up the flour with a spoon before measuring it. This will make sure the flour isn’t too compact.
- I love using either water or unsweetened oat milk for the batter liquid. Soy milk always leaves a nasty after taste, even if it’s unsweetened.
- My favorite buffalo wing sauce is Frank’s Red Hot. You really can’t beat this stuff
- To make the buffalo wing sauce more tasty, add ¼ cup of melted vegan butter and 1 TBL of maple syrup. The maple syrup will add a delicious sticky-ness to the cauliflower
- To add another layer of crunchy texture, after covering your cauliflower in the batter, cover it with Panko bread crumbs.
Tips on making vegan ranch dressing
- Always use raw cashews and never roasted cashews
- If you need a nut-free version of this, substitute the cashews for hemp seeds or raw sunflower seeds. You can also use silken tofu, just use a little less liquid if you use tofu instead.
- To do a quick soak of the cashews, boil some water, and pour it over the cashews. Let them sit for 10 minutes. This makes sure the cashews will soften and blend a lot more smoothly.
More cooking tips
- If you have leftover buffalo cauliflower, it goes amazingly well as a salad topping. Use that delicious cashew ranch sauce as well.
- The veggie buffalo wings last about 5 days in the fridge and do not freeze well. So make sure you eat them up right away!
- This recipe also works great for BROCCOLI! Just swap out the cauliflower for broccoli and prepare to have your mind blown. This is a great, tasty way to eat more greens if you’re not a broccoli fan.
Try these delicious recipes next
- Easy black bean and tofu tacos
- Baking sheet vegan fajitas
- Sweet potato and black bean tacos
- Loaded jackfruit nachos
Buffalo cauliflower tacos with vegan ranch
Crispy, healthy and spicy vegan tacos. Great to make for your next meatless monday or Super Bowl party
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Servings: 8
Calories: 251kcal
Ingredients
Buffalo cauliflower tacos
- 1 head of cauliflower
- 1 cup all purpose flour
- 1 cup water or unsweetened oat milk
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- 1 cup of buffalo wing sauce
- ¼ cup of melted vegan butter (optional)
- 1 TBL maple syrup (optional)
- 1-2 cups panko bread crumbs
- taco shells
- 2 celery stalks ( thinly sliced)
- 2 carrots (thinly sliced)
- lettuce
Creamy vegan cashew ranch dressing
- 1 cup raw cashews (soaked in boiling water for 10 minutes (see notes section to substitute cashews))
- 1 cup water
- 1 tsp salt
- 2 TBL apple cider vinegar or white vinegar
- ½ tsp dried dill
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp parsley
- ½ tsp black pepper
Instructions
Buffalo cauliflower tacos
- Pre-heat oven to 425 degrees
- Cut cauliflower into bite-sized florets. Make sure they’re small enough to fit on a taco, but not too small. The smaller the floret, the more soggy it will be when baked.
- In a large bowl, mix together 1 cup all purpose flour, 1 tsp each of garlic powder and onion powder, ½ tsp salt and smoked paprika.
- Pour in 1 cup of water or unsweetened oat milk and stir until batter is smooth
- Dump cauliflower florets into batter and mix until each piece is well coated
- Take tongs and remove each piece of cauliflower from batter bowl, trying to knock off any excess batter.
- Place cauliflower in a bowl with 1-2 cups of panko bread crumbs. Cover each piece evenly
- Bake for 15-20 minutes or until florets start to turn slightly golden brown.
- Mix 1 cup of buffalo wing sauce, ¼ cup of vegan butter (optional) and 1 TBL of maple syrup (optional) in a large bowl.
- Once cauliflower has baked, take it out of the oven and dump it into the sauce bowl, evenly coating each piece.
- Place back in the oven for another 5-10 minutes to crisp cauliflower back up.
- Serve on a taco shell with thinly sliced celery, carrots and lettuce. Top with vegan ranch sauce.
Creamy cashew ranch dressing
- Blend soaked and drained cashews, 1 cup of water or unsweetened oat milk, 1 tsp each of salt, garlic powder and onion powder and 2 TBL of apple cider vinegar until smooth
- Add ½ tsp dried parsley, dill and black pepper.
- Serve over the buffalo cauliflower tacos
Video
Notes
For the vegan ranch sauce you can substitute the cashews for raw sunflower seeds or hemp seeds.
You can also use a half a package of silken tofu, just use about half the amount of liquid if you use tofu.
You can also use a half a package of silken tofu, just use about half the amount of liquid if you use tofu.
Nutrition
Calories: 251kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 3gTrans Fat: 1gSodium: 1496mgPotassium: 431mgFiber: 3gSugar: 5gVitamin A: 2888IUVitamin C: 36mgCalcium: 52mgIron: 3mg
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Buffalo cauliflower tacos with vegan ranch dressing
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