Buffalo Cauliflower Tacos

These vegan buffalo tacos are packed with delicious, spicy flavor, and nourishing ingredients to keep you satisfied and full.

I have been a huge fan of anything buffalo flavored for as long as I can remember. Since I transitioned to a plant-based diet, I've made it my personal mission to make as many buffalo flavored recipes as possible.

This vegan dinner recipe is super easy to make and so yummy, you might just add it to your weekly dinner rotation.

Ingredients

Cauliflower: I prefer to use fresh cauliflower in this recipe. You can use frozen florets if that's all you have on hand, the consistency might be a little different though.

Tortillas: I used classic flour tortillas in this recipe, but you can use corn tortillas, whole wheat, any kind that you like best will work perfectly.

Lettuce: Try to use a crunchy, crisp lettuce for extra texture. It's the perfect opportunity to be a little lazy and use pre-sliced/shredded lettuce!

Tomatoes: Any type of tomato will work well in this recipe.

Chickpeas: You can omit the chickpeas if you aren't a fan. They add a bit of extra protein, nutrients, and texture though so I recommend keeping them if possible.

Breadcrumbs: I used a classic breadcrumb but you can use a flavored, Italian, or gluten-free variety.

Red Cabbage: We get a lot of good crunchiness from the cabbage. You can omit if necessary.

Celery: Another vegetable that adds a bunch of good texture. It also helps to cool down the spicy sauce.

Buffalo Sauce: I like hot or medium buffalo sauce, but feel free to choose any level of spiciness that works best for you. They are still delicious with mild sauce!

Ranch Dressing: This vegan ranch is easy to make and super delicious! The ranch dressing really helps to cool things down.

See recipe card below for quantities.

Instructions

1. You'll always want to start by preheating your oven to 425 degrees, since we are making roasted cauliflower tacos. Take advantage of the time it takes your oven to heat up and wash and prep those veggies and ingredients.

2. If you're using fresh cauliflower (which I do recommend), slice it into bite-sized pieces. Coat in the almond milk, then toss in the cornstarch, breadcrumbs, and spices.

3. Roast the cauliflower in the oven for about 20 minutes. When you are about halfway through, toss the cauliflower and add the chickpeas. Continue to roast until you hit 20 minutes, or they look well roasted. Coat in buffalo sauce, then pop back in the oven for a few minutes. Remove and let cool slightly.

4. Layer the lettuce, tomato, red cabbage, and remaining ingredients onto your tortillas. Add the buffalo cauliflower and buffalo chickpeas, followed by a drizzle of vegan ranch dressing.

5. Get messy and enjoy!

See recipe card for full instructions

Substitutions and Tips

These are naturally vegan tacos, but you can also make them gluten-free buffalo tacos by swapping out the breadcrumbs for gluten-free bread crumbs instead and by using a gluten-free tortilla.

These tacos are best when eaten fresh. If you're going to save them for leftovers, store the cauliflower and chickpeas in their own container so you can reheat them and don't have to worry about the fresh veggies.

If you're looking for other vegan buffalo recipes, try these next:

• Buffalo Cauliflower Sandwich
• Buffalo Cauliflower Salad
• Buffalo Cauliflower Lettuce Wraps

FOOD SAFETY TIPS

• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

If you try this recipe please leave a star rating below, this helps others find my recipes.

If you snap a picture and share it on Instagram be sure to tag me @plantedinthekitchen or use #plantedinthekitchen in the caption for the chance to be shared on my story!