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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
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Course: Main Course
Cuisine: American
Keyword: buffalo cauliflower, cauliflower, easy recipe, meatless taco, taco, vegan, vegetarian, vegetarian taco, weeknight dinner
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 8
Calories: 251kcal
Author: Maria

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.

Nutrition

Nutrition Facts
Buffalo cauliflower tacos with vegan ranch
Amount per Serving
Calories
251
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Sodium
 
1496
mg
65
%
Potassium
 
431
mg
12
%
Carbohydrates
 
30
g
10
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
7
g
14
%
Vitamin A
 
2888
IU
58
%
Vitamin C
 
36
mg
44
%
Calcium
 
52
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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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.