Buffalo cauliflower tacos with vegan ranch
Crispy, healthy and spicy vegan tacos. Great to make for your next meatless monday or Super Bowl party
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 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.
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