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    Home » Recipes » All recipes

    Buffalo cauliflower tacos

    Published: Sep 29, 2020 · Modified: Mar 6, 2023 by Maria · This post may contain affiliate links · Leave a Comment

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    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.

    Buffalo cauliflower tacos

    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
    • Crispy baked cauliflower buffalo wings
    • Vegan Mexican bowl
    • Tempeh tacos
    • Crispy buffalo tofu

    📖 Recipe

    Buffalo cauliflower tacos

    Buffalo cauliflower tacos with vegan ranch

    Crispy, healthy and spicy vegan tacos. Great to make for your next meatless monday or Super Bowl party
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 22 minutes minutes
    Total Time: 32 minutes minutes
    Servings: 8
    Calories: 251kcal
    Author: Maria
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    Ingredients

    Buffalo cauliflower tacos

    • 1 head of cauliflower
    • 1 cup all purpose flour
    • 1 cup water or unsweetened oat milk
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon smoked paprika
    • ½ teaspoon 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 teaspoon salt
    • 2 TBL apple cider vinegar or white vinegar
    • ½ teaspoon dried dill
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • ½ teaspoon parsley
    • ½ teaspoon 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 teaspoon each of garlic powder and onion powder, ½ teaspoon 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 teaspoon each of salt, garlic powder and onion powder and 2 TBL of apple cider vinegar until smooth
    • Add ½ teaspoon 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.

    Nutrition

    Calories: 251kcal | Carbohydrates: 30g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 1496mg | Potassium: 431mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2888IU | Vitamin C: 36mg | Calcium: 52mg | Iron: 3mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Buffalo cauliflower tacos with vegan ranch dressing

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    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

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    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

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    Buffalo cauliflower taco

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