Go Back
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!
Print Recipe Pin Recipe
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.