Buffalo Cauliflower Tacos
This post may contain affiliate links.
Vegan Buffalo Cauliflower Tacos are a healthy, easy recipe for dinner! The buffalo cauliflower is baked, then broiled for a crispy texture. It’s then wrapped up in corn tortillas, topped with a dairy free avocado sauce and jalapeno carrot slaw, creating a totally delicious & gluten free taco recipe!
I’m never one to shy away from tacos! Breakfast Tacos, Pulled Pork Tacos or Greek Pita Tacos, there’s no such thing as “too many tacos” in my world!
When it comes to making vegan tacos, I love Butternut Squash Tacos in the fall, Grilled Veggie Chimichurri Tacos in the summer and these Buffalo Cauliflower Tacos year-round!
These tacos seriously couldn’t be easier to make!
Toss some cauliflower with buffalo sauce and roast in the oven. While the cauliflower is roasting, mix up a little jalapeno carrot slaw and blend together the avocado sauce. Once the buffalo cauliflower comes out of the oven, toss it all on a tortilla and you have one seriously scrumptious vegan taco recipe!
How do you make buffalo cauliflower?
There are several ways to make buffalo cauliflower. You could fry it, grill it or roast it. For this recipe I roast 6 cups of cauliflower with ½ cup buffalo sauce at 425°F for 20 minutes. I then remove the cauliflower from the oven and toss it with a little more buffalo sauce. Next, I place it under the broiler in the oven for 2-3 minutes.
I like adding more buffalo sauce before the cauliflower goes under the broiler to make them extra saucy. I add the broiler roasting at the end to give the cauliflower a slightly crisp texture on the outside.
The buffalo cauliflower in these tacos is only 150 calories for the entire 6 cups. Once you put the buffalo cauliflower in a tortilla and add the toppings, each buffalo cauliflower tacos is still only 126 calories.
Avocado sauce is made by simply blending an avocado, lime juice, water, cilantro, salt and pepper together in a blender or food processor. I love to use our NutriBullet to make this sauce at home.
Yes, this buffalo cauliflower is gluten free. It is made without flour and is tossed in Frank’s Red Hot Buffalo Sauce, which is gluten free.
How to store Avocado Sauce
To store, pour the avocado sauce into a small plastic storage container. Place a piece of plastic wrap over the avocado sauce in the container making sure it’s pressed into the sauce so no air bubbles are between the sauce and the plastic wrap. Place the lid on the container to seal closed.
The plastic wrap doesn’t allow air to get into the avocado sauce, which is what causes the sauce to go brown.
Add this taco recipe to your weekly menu today, then fill the rest of your menu with more tacos from some of my favorite food blogger friends!
- Chicken Banh Mi Tacos from Bowl of Delicious
- Slow Cooker Korean Beef Tacos from Slow Cooker Gourmet
- Cajun Chicken Street Tacos from Beautifully Broken Journey
National Taco Day is October 4th and if you’re reading this post the day it was published, that’s today, so let’s celebrate with some tacos!!
If you’re reading this any of the other 364 days of the year, let’s celebrate today too, because tacos deserve to be celebrated everyday!
Don’t forget to pin these Buffalo Cauliflower Tacos for later and when you make them, be sure to share a pic on Instagram and tag me @WhitneyBond or use the hashtag #WBRecipes!
Buffalo Cauliflower Tacos
Ingredients
Buffalo Cauliflower Tacos
- 6 cups cauliflower florets
- ¾ cup buffalo sauce, divided
- ½ cup carrots, shredded
- ½ cup celery, diced
- 1 cup red cabbage, shredded
- 1 jalapeno, thinly sliced
- ¼ cup fresh cilantro
- 8 small corn tortillas
Dairy Free Avocado Sauce
- 1 avocado , skin & pit removed
- ¼ cup fresh cilantro
- ¼ cup water
- ¼ cup fresh lime juice
- ½ tsp kosher salt
- ½ tsp black pepper
Instructions
- Preheat oven to 425°F.
- Toss the cauliflower with ½ cup buffalo sauce.
- Place on a baking sheet and into the oven to roast for 20 minutes.
- Remove the buffalo cauliflower from the oven and toss with the remaining ¼ cup buffalo sauce.
- Turn the broiler on the oven to low and place the cauliflower back in the oven directly under the broiler for 2-3 minutes.
- While the cauliflower is roasting, toss the carrots, celery, red cabbage, jalapenos and cilantro together in a medium bowl.
- Prepare the dairy free avocado sauce by adding all of the ingredients to a blender or food processor and pureeing until smooth.
- Once the buffalo cauliflower is roasted, remove from the oven and assemble the tacos.
- Heat the tortillas on the stove in a dry skillet over medium heat for 30 seconds per side or in the microwave wrapped in damp paper towels for 60 seconds.
- Place the buffalo cauliflower on the tortillas then top with the carrot cabbage slaw and drizzle with avocado sauce.
Nutrition Facts
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
One Comment on “Buffalo Cauliflower Tacos”
Sounds like a delicious meal, and I love spicy food. Can’t wait to try this one.