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Vegan Buffalo Cauliflower Tacos

Vegan Buffalo Cauliflower Tacos –  These Vegan Buffalo Cauliflower Tacos are packed full of spicy tangy buffalo sauce, pickles and salad.

Vegan Buffalo Cauliflower Tacos - Baked cauliflower smothered in Buffalo Sauce wrapped in a taco with salad and pickles

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Do you ever go through a phase where you just can’t get enough of a certain food? For me that was these cauliflower tacos. More because I couldn’t quite believe how good they were but when I heard a Canadian blogger mention that she ate them at a restaurant in Canada, I knew I had to try making them. They literally make my mouth water. 

I honestly cannot tell you how much I love these tacos.  The cauliflower is seasoned, dipped in a batter then baked and then dipped in the buffalo sauce. OMG.

Once the cauliflower is roasted to perfection they are then bathed in buffalo sauce to make them extra delicious. I hope your mouth is watering as much as mine is now. 

You then load up some soft tortillas with salad and pickles and sauce. Then, it’s time for a little party in your mouth. I ate them directly off the board they were photographed on. Don’t judge me. I couldn’t wait and I was starving marvin. 

Buffalo cauliflower is fairly simple to make. It is all about bathing and baking and then bathing again. Flavour wise, it packs a real punch. Hot and tangy but not salsa tangy cos you know how I feel about salsa tangy.

By the way, the little buffalo cauliflower pieces are verrrrry versatile. Think – Salads, Massive Veggie Bowls, Pastas, Cauli Mac and Cheese etc etc.

To anyone doubting this whole cauliflower buffalo thing, please please try them. You have to! They are insanely good and they are vegan friendly too! 

By the way, my husband HATES cauliflower. He can’t hack the smell. I won’t do that lie thing where I say ‘BUT HE LOVED THESE.’ He didn’t even try them. Oh well, all the more for the rest of us! YUM. SERIOUSLY.

Vegan Buffalo Cauliflower Tacos

Vegan Buffalo Cauliflower Tacos -  These Vegan Buffalo Cauliflower Tacos are packed full of spicy tangy buffalo sauce, pickles, more creamy sauce and salad.

Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


Baked Cauliflower

  • 1 Medium Cauliflower cut into florets
  • 250 ml Almond Milk
  • 100 grams Almond Flour
  • 3 tsp Garlic Powder
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper


  • 225 grams Hot Sauce I use Franks
  • 3 tbsp Coconut Oil
  • 1 tbsp White Vinegar
  • 1 tsp Paprika
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Salt
  • 1/4 tsp Pepper


  • 8 Tortillas
  • Grated Carrots and Cabbage mixed
  • Lettuce
  • Mixed Pickles
  • Hot Sauce


  1. Preheat oven to Gas Mark 8, 230 Degrees C.

  2. Combine the Milk, Flour, Garlic Powder, Salt and Pepper.

  3. Dip the florets into the batter and pop onto a lined baking tray. Bake for 15 - 20 minutes.

  4. Combine all the ingredients for the sauce in a medium sized bowls and whisk together.

  5. Toss the baked cauliflower in a bowl with the hot sauce. Return to tray. Bake for another 7 - 10 minutes.

  6. Lightly toast the tortillas under the grill. Fill each tortilla with shredded carrot/cabbage, lettuce, mixed pickles, cauliflower and more hot sauce.

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