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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.
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5 from 8 votes

Buffalo Cauliflower Tacos

These mouth-watering and spicy roasted cauliflower tacos are vegan and can be easily made gluten-free.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 3
Calories: 354kcal
Author: Kelsey Riley

Ingredients

  • 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

Instructions

  • 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!

Notes

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. 

Nutrition

Calories: 354kcal