These buffalo cauliflower tacos are healthy, easy to make, and super delicious. Plus, they’re topped with the best vegan garlic dressing!
Why you will love this recipe
- These cauliflower bites are oven-baked, which makes them a lot healthier than deep-fried ones.
- This recipe is vegan! So it is suitable for all types of diet and won’t disappoint anyone.
- These buffalo cauliflower tacos are crispy and so delicious!
- They’re topped with the best homemade garlic dressing!
Ingredients for this recipe
Cauliflower: The start ingredient! Of course, it doesn’t taste like chicken wings, but everyone will be so impressed by how amazing it tastes!
Flour: We’ve used all-purpose flour.
Panko bread crumbs: These are the secret to achieve the best crispy texture!
Seasoning: Season with garlic powder, paprika, and salt.
Milk: We’ve used soy milk because it has a thicker consistency.
Barbecue sauce: To caramelize the cauliflower! For a vegan recipe, make sure your barbecue sauce is vegan-friendly.
Butter: We’ve used melted vegan butter.
Tortillas: Use flour tortillas or corn tortillas.
Avocado: Sliced or cubed.
Cabbage: Use shredded cabbage.
Coriander: To garnish.
Lime: Garnish with lime juice for freshness.
How to make this recipe
Preheat the oven to 400 degrees F (200 C). Line a baking tray with parchment paper, and cut the cauliflower into florets.
Into a large mixing bowl, add the flour, garlic powder, salt, and mix everything. Add the milk and stir until combined. The mixture should be thick. Then, add the cauliflower florets and coat them evenly.
Into a separate bowl, add the panko bread crumbs. Transfer the cauliflower florets to that bowl and coat them with the bread crumbs. Then, place the coated florets into the baking tray without touching each other and bake for about 20 minutes, flipping over halfway through.
While the florets are baking, mix the barbecue sauce with paprika, and melted butter, set it aside, prepare the vegetables and make the dressing. Remove the florets from the oven, brush each one with the barbecue sauce mixture and return to the oven to cook for additional 20 minutes.
To assemble the tacos, take a tortilla, add the shredded cabbage, avocado, and cauliflower bites on top. Garnish with coriander, lime juice, and garlic dressing on top.
Tips for making this recipe
- Drain the cauliflower well before using: Ensure you drain the cauliflower florets to prevent them from getting soggy.
- Cut the florets into larger pieces: If you cut the florets into tiny pieces, they won’t be as crispy and won’t cook as well as larger florets.
- Save time: Start by preparing the cauliflower first. Cut the vegetables and make the dressing while the cauliflower is baking.
More dinner recipes
If you tried this recipe, don’t forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!
Print
Buffalo Cauliflower Tacos
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 5 tacos 1x
- Category: Main
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
These plant-based cauliflower tacos are healthy, easy to make, and full of flavor. Make this recipe for your family and friends, and everyone will be impressed!
Ingredients
Cauliflower Bites Ingredients
- 1 cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 cup soy milk (240 ml)
- 1 cup panko bread crumbs
- 1/3 cup barbecue sauce our vegan barbecue sauce
- 1 tsp paprika
- 2 tbsp vegan butter
Dressing Ingredients
- 1/2 cup soy milk (120 ml)
- 1/2 cup + 2 tbsp rapeseed oil (150 ml)
- 1 tbsp apple cider vinegar (15 ml)
- 1 garlic clove, minced
- 1 pinch salt
Tacos Ingredients
- 5 tortillas
- 1 avocado, cubed or sliced
- 4 cups shredded cabbage (320 g)
- 1 handful fresh coriander
- lime wedges (optional)
Instructions
- Preheat the oven to 400 degrees F (200 C). Line a baking tray with parchment paper, and cut the cauliflower into florets.
- Into a large mixing bowl, add the flour, garlic powder, salt, and mix everything.
- Add the milk and stir until combined. The mixture should be thick.
- Add the cauliflower florets and coat them evenly.
- Into a separate bowl, add the panko bread crumbs. Transfer the cauliflower florets to that bowl and coat them with the bread crumbs.
- Place the coated florets into the baking tray without touching each other and bake for about 20 minutes, flipping over halfway through.
- While the florets are baking, mix the barbecue sauce with paprika, and melted butter, set it aside, prepare the vegetables and make the dressing.
- To make the dressing, add all dressing ingredients into a measuring cup and blend with an immersion blender until you achieve a creamy consistency.
- Remove the florets from the oven, brush each one with the barbecue sauce mixture and return to the oven to cook for additional 20 minutes.
- To assemble the tacos, take a tortilla, add the shredded cabbage, avocado, and cauliflower bites on top. Garnish with coriander, lime juice, and garlic dressing on top.
Notes
Drain the cauliflower well before using: Ensure you drain the cauliflower florets to prevent them from getting soggy.
Cut the florets into larger pieces: If you cut the florets into tiny pieces, they won’t be as crispy and won’t cook as well as larger florets.
Save time: Start by preparing the cauliflower first. Cut the vegetables and make the dressing while the cauliflower is baking.
Keywords: cauliflower tacos, vegan tacos
Leave a Reply