Buffalo Cauliflower Tacos with Ranch Slaw

These Buffalo Cauliflower Tacos are crispy, spicy, and refreshing. They’re easy to make, flavorful, and perfect for an exciting vegan/vegetarian dinner. Fans of slaw and Buffalo sauce, don’t miss these!

I’ve been obsessed with making crispy baked cauliflower since I created my Vegan Orange Chicken recipe. This cooking method seriously transforms cauliflower, and many people never realize it isn’t chicken—at least, my kids don’t. These Buffalo Cauliflower Tacos are crispy, spicy, and so flavorful!

I love the taste of spicy food, but I don’t have much tolerance for it. However, these Buffalo Cauliflower Tacos are so delicious I couldn’t stop eating them. I added a little guacamole and ranch slaw to help cool things down, and it was the perfect bite.

Why Your Body Will Love These Tacos

• Digestive Health – Cauliflower is high in fiber, which helps digestion run smoothly and keeps the belly feeling full for longer. It also contains prebiotic fiber, which feeds the beneficial bacteria in your gut.
• Skin Health – Cauliflower contains sulforaphane, a great compound for the skin. It helps reduce the appearance of wrinkles, promotes collagen production, and may help protect the skin against harmful UV radiation.
• Heart Health – Sulforaphane is also known to help lower cholesterol levels, keeping arteries clear of fatty buildup. This contributes to lower blood pressure and lowers the risk of heart disease.

What You’ll Need For These Buffalo Cauliflower Tacos

• Cauliflower – I cut one large head of white cauliflower into bite-size florets. The smaller they are, the crispier they will get, so you don’t want them too big.
• Batter – The simple batter is made with flour, almond milk, and spices. It’s a 1:1 ratio that mixes nicely and thickly coats the cauliflower.
• Breadcrumbs – I prefer to use panko breadcrumbs for this recipe because they give the cauliflower some real crispiness. Regular breadcrumbs or crushed chips or crackers also work.
• Buffalo Sauce – I mix jarred hot sauce with a little maple syrup and butter for a spicy, sweet rich sauce.
• Ranch Slaw – I made mine vegan using my favorite Vegan Ranch Dressing, but you can also use any bottled ranch. I mixed it with a bag of coleslaw and added a few extra ingredients.
• Guacamole – This is totally optional, but I love guacamole. It adds a nice creaminess and helps cool down the buffalo flavor.

How To Make Cauliflower Tacos

I love using cauliflower in tacos because it can develop a nice meaty texture and really takes on the flavor of what you season it with. Here is my favorite method for making cauliflower tacos:

1. Add all ranch slaw ingredients, except the cabbage, to a medium-sized bowl and whisk. Next, add the cabbage mixture and stir until everything is coated.  Refrigerate until needed.
2. Heat the oven to 425 degrees F. Add the flour, granulated garlic, salt, and almond milk to a large bowl and mix until a thick batter forms. Cut the cauliflower into bite-size florets and add them to the batter.
3. Mix until all the batter coats the cauliflower. Next, add in the breadcrumbs and stir again to coat everything.
4. Pour the cauliflower onto a large baking sheet and shake it to ensure the pieces spread out. Bake until golden brown, about 15 minutes.
5. Make the buffalo sauce while the cauliflower bakes. Add the hot sauce, butter, and maple syrup to a small saucepan and cook over medium heat until everything melts together. Remove cauliflower from the oven and add to a large bowl. Pour sauce over and mix until it coats the cauliflower. Place back onto the sheet pan and back into the oven and bake for another 7-10 minutes. You can pour the sauce over the sheet pan instead of transferring it to a bowl, but I’ve found it easier to get a good coating by adding it to a bowl.
6. To assemble your tacos, spread a spoonful of guacamole onto a tortilla and top with a few pieces of buffalo cauliflower and a little bit of slaw.

This method is perfect for getting crispy and flavorful cauliflower that goes perfectly in a taco!

These Buffalo Cauliflower Tacos with Ranch Slaw are a perfect game-day meal. I’m not exaggerating when I say that meat eaters will be impressed with them, too! The buffalo sauce’s perfect spice and tang mix well with the cool and creamy ranch slaw and guacamole.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Delicious Vegetarian Taco Recipes?

BBQ Cauliflower Tacos with Creamy Lime Slaw

Crispy Potato Tacos

Blackened Zucchini Tacos

Vegan Tofu Tacos with Tahini Cheese Sauce

BBQ Black Bean Tacos

Buffalo Cauliflower Tacos with Ranch Slaw

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• Author: She Likes Food
• Total Time: 45 minutes
• Yield: 8-10 1x
• Diet: Vegan

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Description

These Buffalo Cauliflower Tacos are crispy, spicy and refreshing!  They’re easy to make and so full of flavor.  Perfect for an exciting vegan/vegetarian dinner.

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Ingredients

Scale 1x2x3x

• 1 large head cauliflower
• 1 cup all purpose flour or GF AP flour
• 1 cup plain, unsweetened almond milk, or other non-dairy milk
• 1/2 tsp granulated garlic
• 1/2 teaspoon salt
• 2 cups panko breadcrumbs
• 1 cup hot sauce, such as Frank’s Red Hot
• 2 tablespoons vegan butter
• 2 tablespoons pure maple syrup
• Corn tortillas
• Guacamole for serving, if desired

Ranch Slaw

• 4–6 cups shredded cabbage and carrot
• 1/2 cup ranch dressing, I used my homemade vegan ranch dressing
• 1 teaspoon pure maple syrup
• 1 teaspoon dijon mustard
• 2 teaspoons apple cider vinegar
• 1 tablespoon chopped fresh herbs, whatever you have on hand
• Salt and pepper, to taste

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Instructions

1. Add all ranch slaw ingredients, except for the cabbage, to a medium sized bowl and whisk.  Next, add in the cabbage mixture and stir again until everything is coated.  Refrigerate until needed.
2. Heat oven to 425 degrees F.  Add the flour, granulated garlic, salt and almond milk to a large bowl and mix until a thick batter is formed.  Cut the cauliflower into bite size florets and add to the batter.
3. Mix until all the cauliflower is coated with the batter.  Next, add in the breadcrumbs and stir again until everything is coated.
4. Pour the cauliflower onto a large baking sheet and give it a little shake to make sure the cauliflower pieces are spread out and not on top of each other.  Bake until golden brown, about 15 minutes.
5. Make the buffalo sauce while the cauliflower is baking.  Add the hot sauce, butter and maple syrup to a small saucepan and cook over medium heat until everything is melted together.  Remove cauliflower from the oven and add to a large bowl.  Pour sauce over and mix until all the cauliflower is coated.  Place back onto the sheet pan and back into the oven and bake for another 7-10 minutes.  You can pour the sauce right over the sheet pan instead of transferring to a bowl, but I’ve found it’s easier to get a good coating by adding it to a bowl.
6. Assemble your tacos: spread a spoonful of guacamole onto a tortilla and top with a few pieces of the buffalo cauliflower and a little bit of slaw.

• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Dinner, Vegan
• Method: Oven
• Cuisine: American