Why You’ll Love This Recipe

Spicy Buffalo Cauliflower Tacos are a bold, flavorful, and satisfying plant-based alternative to traditional tacos. Featuring crispy cauliflower tossed in tangy buffalo sauce and paired with cool, creamy toppings, these tacos deliver a perfect balance of heat and texture. Ideal for meatless Mondays, game days, or casual dinners, they’re sure to impress vegans and non-vegans alike.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cauliflower floretsolive oilgarlic powderonion powderpaprikacornstarchsalt and pepperbuffalo saucesmall corn or flour tortillasshredded lettuce or cabbagevegan ranch or blue cheese dressingdiced tomatoes or pickled onionssliced avocadogreen onions or cilantro (for garnish)

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, toss cauliflower florets with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.

Sprinkle cornstarch over the cauliflower and toss again to coat.

Spread the cauliflower in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway through, until crispy and golden brown.

Remove from oven and toss the roasted cauliflower in buffalo sauce until well coated.

Warm the tortillas in a skillet or microwave until soft and pliable.

Fill each tortilla with a layer of shredded lettuce or cabbage, followed by buffalo cauliflower.

Top with vegan ranch or blue cheese dressing, diced tomatoes or pickled onions, and sliced avocado.

Garnish with chopped green onions or cilantro and serve immediately.

Servings and timing

This recipe makes approximately 8 tacos (serves 4).
Preparation time: 15 minutes
Cooking time: 30 minutes
Assembly time: 10 minutes
Total time: 55 minutes

Variations

Swap buffalo sauce for BBQ sauce for a smoky twist.

Add a squeeze of lime juice for extra brightness.

Include black beans or grilled corn for more texture and protein.

Use romaine lettuce leaves instead of tortillas for a low-carb version.

Top with crumbled vegan feta or shredded vegan cheddar.

storage/reheating

Store leftover cauliflower separately from tortillas and toppings in airtight containers in the refrigerator for up to 3 days.
To reheat, warm cauliflower in a 350°F (175°C) oven for 10–12 minutes or air fry for 5 minutes until crispy.
Assemble tacos fresh before serving to maintain texture.

FAQs

Can I use frozen cauliflower?

Yes, but thaw and pat dry thoroughly to avoid sogginess.

Is buffalo sauce vegan?

Many brands are, but always check the label. Look for versions without butter.

Can I air fry the cauliflower?

Absolutely, air fry at 400°F (200°C) for 15–18 minutes, shaking halfway through.

Can I make it less spicy?

Use mild buffalo sauce or mix with a bit of maple syrup or vegan mayo to tone down the heat.

Are these tacos gluten-free?

Yes, if using gluten-free tortillas and buffalo sauce.

What dressing pairs best?

Vegan ranch is classic, but vegan blue cheese adds bold flavor.

Can I prepare the cauliflower in advance?

Yes, roast and refrigerate; reheat before assembling tacos.

What can I serve with these tacos?

Try cilantro-lime rice, guacamole, or tortilla chips with salsa.

Can I grill the cauliflower?

Yes, grill after roasting or pre-cook slightly and finish on the grill for charred flavor.

Are these kid-friendly?

If the spice level is adjusted, they can be great for kids.

Conclusion

Spicy Buffalo Cauliflower Tacos are a zesty, colorful way to enjoy a meatless meal without sacrificing flavor or satisfaction. With crispy cauliflower, bold buffalo sauce, and a medley of fresh toppings, these tacos are sure to become a favorite for weeknights and gatherings alike. Give them a try—you might just forget they’re vegan.