Crispy Buffalo Cauliflower Tacos
These Crispy Buffalo Cauliflower Tacos are a spicy, satisfying twist on taco night that always gets my friends raving. The crispy cauliflower is the star, an...
I’ll never forget the first time I made these tacos for my friends—they were skeptical at first, but by the end of the night, we were all licking our fingers and debating who could handle the most heat!
The combination of crispy cauliflower, spicy buffalo sauce, and creamy avocado makes for such a delightful meal.
Plus, they’re super simple to whip up, which is a win in my book!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh cauliflower for the best texture, but frozen works in a pinch! Feel free to swap in your favorite plant-based unsweetened almond milk or even add some nutritional yeast to the batter for a cheesy flavor. And don’t skimp on the buffalo sauce; that’s where the magic happens!
Tips & Notes
- •I love to make extra buffalo cauliflower and snack on it throughout the week—so good on its own!
- •If you want to make this ahead of time, prep the batter and cauliflower, but wait to bake until just before serving.
Recipe Variations
- •Sometimes I’ll add shredded carrots or cabbage for a crunch in the tacos—totally up to you!
- •If I’m feeling fancy, I might drizzle some tahini sauce over the top for an extra layer of flavor.
Storage & Freezing
These tacos are best enjoyed fresh, but if you have leftovers, store the crispy cauliflower and the avocado sauce separately in airtight containers in the fridge for up to 2 days. Just reheat the cauliflower in the oven to crisp it up again!
Frequently Asked Questions
Can I make these gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free blend, and you're good to go.
What if I don’t like spicy food?
You can tone down the heat by using a milder hot sauce or even a barbecue sauce for a different twist!
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Ingredients
Instructions
- 1
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper to keep things clean and crispy.
- 2
In a large bowl, whisk together the almond unsweetened almond milk, flour, cornstarch, garlic powder, onion powder, salt, and black pepper until smooth.
- 3
Toss the cauliflower florets in the batter until they're evenly coated. It’s okay if some batter drips off; we want them crispy!
- 4
Spread the battered cauliflower on the prepared baking sheet in a single layer. Bake for about 20 minutes, flipping halfway through, until they're golden brown and crispy.
- 5
While the cauliflower is baking, prepare the avocado sauce. In a blender or food processor, combine the avocado, lime juice, and a pinch of salt. Blend until smooth and creamy.
- 6
Once the cauliflower is done, toss it in the buffalo sauce until well coated. You might want to taste it first—add more sauce if you like it spicier!
- 7
Warm your tortillas in a dry skillet or microwave. Fill each tortilla with a generous amount of buffalo cauliflower, drizzle with the creamy avocado sauce, and top with fresh cilantro.
- 8
If you’re feeling indulgent, add a dollop of vegan vegan sour cream on top. Serve and enjoy your crispy, spicy goodness!
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