Buffalo Cauliflower Tacos (Vegan)
These Buffalo Cauliflower Tacos are baked until crispy and loaded with spicy red-hot flavor. Top them with a little vegan ranch dressing and additional hot sauce, and you’ll have yourself an absolutely addicting meal.
- Author: Christin McKamey
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
- Preheat oven to 425 F. Prepare a large baking pan covered with parchment paper.
- In a medium bowl, add the butter, almond milk, hot sauce, and maple syrup. Stir with a whisk until blended. Add the garlic powder, paprika, and nutritional yeast. Next slowly add the 1 cup all purpose flour, while whisking, until blended.
- Prepare a dinner plate (or cutting board) with the panko breadcrumbs laid out in a thin layer.
- Add all of the cauliflower florets to the bowl of sauce and stir with a large spoon until thoroughly coated with sauce. Remove each cauliflower floret from the bowl, one by one, (shake excess sauce if necessary), and roll in the panko breadcrumbs to coat (**see pro tip for this step below). Place each floret in an even layer on the baking sheet. The cauliflower should not be touching.
- Bake for 30-35 minutes or until cooked throughout and crispy. Remove from heat.
- To assemble the tacos, heat the white corn tortillas on a large dry skillet on both sides until warm. I usually do this in batches of 2. When ready, add a few pieces of baked cauliflower, and top with chopped green onions and red cabbage. Drizzle a little more Frank’s Red Hot and vegan ranch dressing, if desired.
- This recipe makes 4 servings (2 tacos each). **Best served immediately. You can store in an airtight container in the fridge. To reheat, add cauliflower to a baking sheet covered in parchment paper, and bake at 400 F for 10-12 minutes, until warm.
- *When cutting the cauliflower head, cut florets into bite-size pieces. Think about how big each piece will be when baked (note: they will be a little bigger after you add the sauce and breadcrumbs) and adjust size to your preference and how they will best fit in the tacos. I usually cut mine into 1 inch x 1 inch florets.
- Pro Tip: Use one hand to grab each piece of cauliflower out of the sauce, and the other (dry) hand to sprinkle the breadcrumbs on top and then roll the cauliflower. If you use the same hand to do both, the sauce will stick to your hands, then the breadcrumbs will stick to your hands, causing you to have to wash your hands a couple times during this process. Not ideal!
- If using a convection oven, reduce heat to 425 F and cook for 30-35 minutes.
- Don’t have Frank’s Red Hot on hand (or don’t like it)? Use your favorite hot sauce instead.
- Try these buffalo cauliflower tacos topped with some guacamole.
- You can substitute the panko breadcrumbs with regular (although they won’t be quite as crispy). Or if desired, use gluten-free panko breadcrumbs.
- I use unsweetened almond milk for the sauce, but any thicker unsweetened plant milk will work- such as soy, cashew, oat or flax. However, I wouldn’t use rice milk as it would be too thin.
- My favorite toppings are chopped green onions and crunchy red cabbage, but you could try thinly sliced red bell pepper, diced jalapeños, chopped lettuce, or cherry tomatoes. Or drizzle a bit of lime juice or add some chopped cilantro on top. There are so many options!
- Serving Size: 2 tacos
- Calories: 480
- Sugar: 8.5
- Sodium: 669
- Fat: 15.8
- Carbohydrates: 74.1
- Protein: 12.3
Keywords: buffalo cauliflower tacos, vegan tacos, vegan buffalo tacos, spicy