Buffalo Cauliflower Tacos with Ranch Slaw

These Buffalo Cauliflower Tacos are crispy, spicy, and refreshing. They’re easy to make, full of flavor, 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 ever since I created this 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, and I don’t have much of a tolerance for it. But 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.

What You’ll Need For These Buffalo Cauliflower Tacos

• Cauliflower – I used one large head of white cauliflower and cut it into bite-size florets. The smaller they are, the crispier they will get, so you don’t want them to be too big.
• Batter – The simple batter is made from flour, almond milk and a few spices. It’s a 1:1 ratio and mixes up nice and thick and coats the cauliflower perfectly.
• Breadcrumbs – I prefer to use panko breadcrumbs for this recipe because they give the cauliflower a real crispiness. Regular breadcrumbs, or even crushed up chips or crackers would work as well.
• 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 could use any bottled ranch as well. 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. Start by mixing your batter in a large bowl. Then, you cut your cauliflower into bite-size florets. Add the cauliflower to the batter and mix until all the pieces are coated.
2. Pour in the panko breadcrumbs and mix again until the cauliflower is coated. Place the mixture on a baking sheet and give it a little shake to ensure the pieces aren’t on top of each other. 
3. Bake at 425F until golden brown. Remove from the oven and toss with your sauce to coat. Place back into the oven and bake another 10-12 minutes until crispy.

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

These Buffalo Cauliflower Tacos with Ranch Slaw would be the 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 amount of spice and tang pairs so 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.

WANT MORE DELICIOUS VEGAN 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

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• 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