These buffalo cauliflower tacos are healthy, easy to make, and super delicious. Plus, they’re topped with the best vegan garlic dressing! 

cauliflower tacos on top of parchment paper, garnished with coriander, lime wedges and cream sauce

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!
cauliflower tacos on top of parchment paper, garnished with coriander, lime wedges and cream sauce

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.

cauliflower tacos on top of parchment paper, garnished with coriander, lime wedges and cream sauce

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.

cauliflower tacos on top of parchment paper, garnished with coriander, lime wedges and cream sauce

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

a person holding a taco with cauliflower bites, shredded cabbage, coriander, avocado and a creamy sauce. More cauliflower tacos and lime wedges on top of a marble table

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!

cauliflower tacos on top of parchment paper, garnished with coriander, lime wedges and cream sauce

Buffalo Cauliflower Tacos

AuthorRita
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!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings5 tacos

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 

  1. Preheat the oven to 400 degrees F (200 C). Line a baking tray with parchment paper, and cut the cauliflower into florets.
  2. Into a large mixing bowl, add the flour, garlic powder, salt, and mix everything.
  3. Add the milk and stir until combined. The mixture should be thick.
  4. Add the cauliflower florets and coat them evenly. 
  5. Into a separate bowl, add the panko bread crumbs. Transfer the cauliflower florets to that bowl and coat them with the bread crumbs.
  6. Place the coated florets into the baking tray without touching each other and bake for about 20 minutes, flipping over halfway through.
  7. While the florets are baking, mix the barbecue sauce with paprika, and melted butter, set it aside, prepare the vegetables and make the dressing. 
  8. To make the dressing, add all dressing ingredients into a measuring cup and blend with an immersion blender until you achieve a creamy consistency.
  9. 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.
  10. 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.

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