These Buffalo Cauliflower Tacos are the perfect balance of spicy, tangy, and crunchy. This recipe is great for vegetarians, but be warned, even the most devoted carnivores will find it hard to resist the amazing flavors in these tacos!
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Why This Recipe Stands Out
It's hard to believe that these Buffalo Cauliflower Vegan Wraps are not only healthy but also packed with flavor. Here's why this recipe stands out:
- Easy and Quick: The recipe takes just 30 minutes to prepare, making it a great option for busy weeknights. The cauliflower is roasted in the oven, allowing you to multitask while it cooks.
- Healthy: This recipe uses cauliflower as a meat substitute, making it a healthy and satisfying meal. It's a great way to add more veggies to your diet.
- Customizable: You can customize the level of spiciness by adjusting the amount of buffalo sauce used. This makes it a versatile recipe that can cater to different heat preferences.
- Perfect for Gatherings: The recipe can easily be doubled or triple for gatherings, and it's a great option for a party or a picnic.
- Meal Prep: The wraps can be assembled and stored for later, making them a convenient option for meal prep.
Key Ingredients
- Buffalo Cauliflower – The star of our dish, cauliflower, when roasted, takes on a tender yet meaty texture that's perfect for soaking up all the flavors of the buffalo sauce.
- Avocado – The creamy avocado sauce adds a cool and refreshing contrast to the spicy buffalo cauliflower. It also provides a good source of healthy fats.
- Plant-Based Milk – I use plant-based milk to make the avocado sauce. You can use any variety you like, such as almond, soy, or oat milk.
- Whole Wheat Tortillas – I recommend using whole wheat tortillas for a healthier twist, but you can use your favorite tortillas.
Substitutions and Variations
These Buffalo Cauliflower tacos are a real crowd-pleaser. Here are some of my favorite variations and substitutions you can make to this recipe:
- Different Sauce: I love the tangy, spicy flavor of the buffalo sauce, but you can substitute it with your favorite hot sauce or even barbecue sauce for a different twist.
- Avocados: The avocado crema adds a creamy, cool element to these tacos. If you're short on time, you can simply slice or mash some avocados and use them as a topping.
- Different Tortillas: Feel free to use your favorite kind of tortillas - corn, flour, or even hard shells. If you're looking for a low-carbohydrates option, you can also try using lettuce wraps.
How to Make Buffalo Cauliflower Tacos
Step 1: Preheat oven to 375 F and line a baking sheet with parchment paper. Spread cauliflower on the sheet, drizzle with oil and season. Roast for 25 minutes.
Step 2: In a blender, combine avocado, garlic, plant-based milk, oil, salt, lemon juice, and cilantro. Process until the sauce is creamy.
Step 3: Once the cauliflower is tender, remove from the oven and add Buffalo sauce. Mix well.
Step 4: In a heated skillet, warm each tortilla for 30-60 seconds on each side. Spread avocado sauce on each tortilla and top with buffalo cauliflower.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Buffalo Cauliflower Tacos
Vegetables
- A simple side salad with a light vinaigrette can be a great way to balance the flavors of the tacos.
- You can also serve some extra shredded lettuce, chopped tomatoes, or diced avocado on the side for a fresh, crunchy element.
Potatoes
- Try serving these buffalo cauliflower tacos with a side of crispy oven-baked potato wedges or sweet potato fries.
- Potato salad or a creamy potato gratin can also make a great side dish.
Rice and Grains
- If you're looking to add some extra protein to the meal, consider serving the tacos with a side of black beans or pinto beans.
- A scoop of cilantro lime rice or some quinoa can also be a great way to round out the meal.
Other Options
- These tacos are so flavorful that they can be enjoyed on their own, but if you're looking to add something extra, consider serving them with a side of corn on the cob or some grilled asparagus.
- You can also set out a variety of salsas, hot sauces, or guacamole for everyone to customize their tacos to their liking.
Frequently Asked Questions
Buffalo cauliflower tacos are a vegetarian/vegan-friendly version of the classic buffalo chicken tacos. Instead of chicken, we use cauliflower florets seasoned with buffalo sauce.
If you're doubling or tripling the recipe, please note that avocado sauce can be stored in an airtight container for 1 day. The color may darken slightly as the avocado oxidizes. This, however, doesn't affect the taste of the sauce.
To make the cauliflower crispy, it's important to not overcrowd the baking sheet. Make sure the cauliflower florets are spread out in a single layer. This allows them to roast evenly and get crispy. Also, don't forget to give them a little toss halfway through the roasting time.
Yes, if you're not following a vegan diet, you can absolutely use regular milk for the avocado sauce. Any milk of your choice will work just fine.
The tortillas are done when they are slightly brown and have a few air pockets. Be sure not to overcook them, as they can become too crispy.
Buffalo cauliflower tacos are best enjoyed fresh, but if you have leftovers, you can store the roasted cauliflower and avocado sauce separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, simply reheat the cauliflower and warm the tortillas before assembling the tacos.
More Taco Recipes You'll Enjoy
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Recipe
Buffalo Cauliflower Tacos
Ingredients
- 2 lb cauliflower cut into florets
- 4 tablespoon avocado oil
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ½ c Buffalo sauce vegan
- 2 avocados pitted
- 2 clove garlic
- ¾ c plant-based milk
- 2 teaspoon lemon juice
- ½ c cilantro
- 8 whole wheat tortillas or white wheat
Instructions
- Preheat the oven to 375 F and line a baking sheet with a parchment paper.
- Spread cauliflower evenly on a baking sheet, drizzle with a 2 tablespoon oil and sprinkle with ¼ teaspoon of salt and pepper. Mix to combine and roast for 25 minutes. Once tender, remove from the oven, add Buffalo sauce and mix well.
- Meanwhile, in a blender scoop out avocado, garlic, plant-based milk, the remaining 2 tablespoon of oil and ¼ teaspoon of salt, lemon juice and cilantro. Process until the sauce is creamy.
- Place the tortillas (one at a time) in a dry skillet over medium heat and cook for 30-60 seconds on each side.
- Spread ¼ of avocado sauce in the center of each tortilla, followed by ¼ of Buffalo cauliflower. Enjoy!
Notes
- When roasting the cauliflower, make sure to spread the florets evenly on the baking sheet. This allows them to cook and caramelize evenly, giving you the perfect texture and flavor.
- For the avocado sauce, use ripe avocados for the creamiest texture. If they're too firm, the sauce may end up lumpy.
- If you're making a larger batch of buffalo cauliflower, consider serving the avocado sauce on the side. This will keep the cauliflower crispy and prevent it from getting soggy.
- Feel free to adjust the amount of Buffalo sauce to suit your heat preference. Love it spicy? Add a little extra. If you're sensitive to heat, just use a bit less.
- If you're doubling or tripling the recipe, please note that avocado sauce can be stored in an airtight container for 1 day. The color may darken slightly as the avocado oxidizes. This, however, doesn't affect the taste of the sauce.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Kulia says
I've never try this kind of tacos before. Wanna try. Thank you for the recipe.
Natalia says
Very delicious meal, I love the combination with avocado sauce.
Iryna Bychkiv says
Thank you!