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A close-up shot of four buffalo cauliflowe tacos topped with avocado slices with a side of ranch dressing.
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5 from 2 votes

Buffalo Cauliflower Tacos

These vegetarian Buffalo Cauliflower Tacos are so delicious with a crunchy slaw, cilantro, avocado and ranch dressing!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Tacos
Cuisine: American
Servings: 4 servings
Calories: 618kcal
Author: Taylor Stinson

Ingredients

Cauliflower

  • 1 cup water
  • 1 cup flour
  • 1 tsp garlic or onion powder
  • Salt & pepper, to taste
  • 1 head cauliflower
  • 2/3 cup buffalo sauce
  • 1/4 cup melted butter

To serve

  • 12 corn tortillas
  • 1 avocado, sliced
  • 1 jalapeno, sliced
  • 1/3 cup cilantro, chopped
  • Ranch or blue cheese dressing to serve

Coleslaw

  • 1 (397g) bag coleslaw mix
  • 3 tbsp vinegar
  • 2 tbsp sugar
  • 1 tbsp canola oil
  • 1/2 tsp each salt & pepper

Instructions

  • Preheat oven to 500 F. In a large bowl, combine water, flour and garlic powder. Add cauliflower, tossing to combine.
  • Add florets to a parchment-lined baking sheet. Season with salt and pepper, then bake for 15 minutes.
  • Meanwhile, mix buffalo sauce and butter together and make coleslaw by combining all ingredients under the coleslaw heading together.
  • When cauliflower is done, pour sauce overtop and gently toss to combine. Bake another 10 minutes. Meanwhile, slice avocado, chop up cilantro and heat corn tortillas for a few seconds in the microwave to soften them.
  • Remove cauliflower from the oven. Add coleslaw to tortillas, followed by cauliflower, sliced avocado, sliced jalapeno and chopped cilantro. Drizzle with ranch or blue cheese dressing, then serve and enjoy!

Notes

NOTE: Serving size is 3 tacos.
If you’re using frozen cauliflower, let it thaw completely then pat dry before coating in the flour mixture.
Increase the protein by adding some black beans or refried beans.
Swap out the corn tortillas for lettuce wraps for a low-carb option.
Store any leftovers in the fridge for 4 to 5 days. Reheat the cauliflower in the oven at 350°F then assemble your tacos fresh.
Freeze the cauliflower for up to 3 months. Reheat from frozen in the oven for 10-15 minutes at 375° F.

Nutrition

Calories: 618kcal | Carbohydrates: 83g | Protein: 13g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 1491mg | Potassium: 1057mg | Fiber: 15g | Sugar: 14g | Vitamin A: 567IU | Vitamin C: 118mg | Calcium: 155mg | Iron: 4mg