Buffalo Cauliflower Tacos

Prepare to be amazed! These Buffalo Cauliflower Tacos will have you rethinking everything you thought you knew about tacos!

First, we toss cauliflower florets in a light batter and roast them until slightly crispy. Then we tuck them into corn tortillas with some lettuce and avocado and drizzle them with our Cashew Ranch Dressing.

Note: You can air fry your florets instead of roasting– set your air fryer at 400 degrees and fry for 10-12 minutes.

These tacos are great for snacking on while watching football or your current series binge.

Buffalo Cauliflower Tacos

You, On Plants


  • 1 head cauliflower
  • 3 tbsp tahini
  • 1/4 cup plant-based milk
  • 1/4 cup flour, preferably whole grain or gluten-free
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4-1/2 cup hot sauce
  • 8 corn tortillas
  • Cashew Ranch Dressing
  • chopped lettuce or greens
  • sliced avocado
  • fresh cilantro


  • Preheat oven to 400 degrees.
  • Wash cauliflower and cut into medium-sized florets.
  • Combine the tahini, milk, and 1/4 cup of hot sauce in a mixing bowl and whisk to combine.
  • Add the florets to the bowl and stir until they are well-covered.
  • Combine the flour, onion powder, garlic powder, paprika, salt, and pepper in another bowl. 
  • Transfer the florets to the dry mix and stir until well-covered with the dry mix.
  • Place the florets on a wire rack on top of a baking sheet. If you don’t have a wire rack, use a baking sheet lined with parchment paper or very lightly greased with coconut or olive oil.
  • Bake for 20 minutes, then turn the florets over and bake another 20 minutes.
  • Remove from oven and, when cool enough, taste a floret. If you want them spicier, you can toss the florets in a bowl with another 1/4 cup hot sauce and then bake them another 15-20 minutes. 
  • Place the corn tortillas on a plate and cover with a wet paper towel. Microwave for one minute to soften. Alternatively, you can wrap them all together in foil and put them in the oven with the florets for about 5 minutes.
  • To serve, plate the tortillas and spoon the florets on top. Drizzle with Cashew Ranch Dressing. Top with chopped lettuce, sliced avocado, and fresh cilantro, if desired.


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