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+ servings
One tortilla with a layer of lettuce, red cabbage, chickpeas, cauliflower, and celery, all with buffalo sauce and ranch dressing on it.

Buffalo Cauliflower Tacos

Planted in the Kitchen
These mouth-watering and spicy roasted cauliflower tacos are vegan and can be easily made gluten-free.
5 from 6 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 3
Calories 354 kcal


  • 6 tortillas
  • 1 head cauliflower
  • 1 cup lettuce shredded
  • ½ cup chickpeas
  • ½ cup buffalo sauce
  • ¼ cup red cabbage shredded
  • ¼ cup bread crumbs
  • 1 rib celery thinly sliced
  • 2 tablespoon vegan ranch dressing
  • 2 tablespoon cornstarch
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt and pepper


  • Preheat your oven to 425 degrees.
  • While your oven heats up, wash and prep your vegetables and ingredients according to the ingredient list.
  • Cut the cauliflower into bite-sized pieces. Toss in the almond milk, then in a mixture of the bread crumbs, cornstarch, and seasoning/spices.
  • Roast the cauliflower in the oven for 10 minutes. At the 10 minute mark, add the chickpeas to the pan and continue to roast for 10 more minutes. Toss your roasted cauliflower and chickpeas in the buffalo sauce and return to the oven for an additional 5 minutes. Remove and let cool slightly.
  • Assemble the tacos by layering your fresh ingredients onto the tortillas, followed by the buffalo cauliflower and buffalo chickpeas. Finish things off by adding a drizzle of vegan ranch on top, and enjoy!


You can swap the almond milk for 2 tablespoon olive oil if you prefer. 
Gluten-free breadcrumbs and tortillas can be used to make this recipe gluten-free. 


Calories: 354kcal
Keyword Buffalo Cauliflower, buffalo cauliflower tacos, cauliflower buffalo, cauliflower taco, roasted cauliflower tacos, Vegan Tacos
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