These vegetarian Buffalo Cauliflower Tacos are so delicious with a crunchy slaw, cilantro, avocado and ranch dressing!
You know I don’t mess around with tacos, and this recipe is another banger! Fresh and light, but still packed with that classic buffalo ‘chicken’ flavor we love. Trust me, you’ll be making these on repeat!
Why you’ll love this recipe
- Healthier & plant-based: A lighter, vegetarian take on tacos that’s packed with crispy buffalo cauliflower and fresh, flavourful toppings.
- Quick & crowd-pleasing: Easy to prep and bake, making it perfect for busy weeknights or your next game-day spread.
Ingredients and substitutions
Cauliflower
- Flour – make this recipe gluten-free by using almond flour or cornstarch.
- Garlic powder – onion powder or garlic flakes would be the best substitute.
- Cauliflower – fresh cauliflower is best but frozen cauliflower will work, just make sure it’s thawed and pat dry.
- Buffalo sauce – use your favourite Buffalo sauce or make your own using hot sauce, butter, vinegar, Worcestershire sauce, cayenne and garlic powder.
- Melted butter – the butter helps cut the buffalo sauce so you can leave it out, but the flavour will be different.
To serve
- Corn tortillas – flour tortillas would also be delicious with these tacos or you can use lettuce wraps for a low-carb option.
- Avocado – use guacamole orleave this out altogether if you don’t like avocado.
- Jalapeno – any kind of peppers would be good in this recipe like Poblano peppers or even bell peppers.
- Cilantro – use parsley or leave this out altogether if you don’t like cilantro.
- Ranch dressing – blue cheese dressing would also be good but has a different flavour.
Coleslaw
- Coleslaw mix – thinly sliced green or red cabbage would also work here.
- Vinegar – white vinegar is best but cider vinegar or even lemon juice would work in a pinch.
- Sugar – swap out for your favourite sugar-free alternative or leave out the sugar if you don’t want your coleslaw to be too sweet.
- Canola oil – use any other neutral cooking oil like olive oil, avocado oil or grapeseed oil.
- Salt & pepper – to taste.
How to make buffalo cauliflower tacos
Step 1: Coat the cauliflower.
Combine the water, flour and garlic powder. Add the cauliflower and toss to combine.
Step 2: Bake the cauliflower.
Season the cauliflower with salt and pepper then bake on a parchment-lined baking sheet.
Step 3: Make the coleslaw and sauce.
Mix together the buffalo sauce and butter, and combine all the coleslaw ingredients together.
Step 4: Toss the cauliflower in the sauce.
Pour the sauce over top of the baked cauliflower and gently toss to coat.
Step 5: Bake in the oven.
Add the cauliflower bake to the oven. Meanwhile, assemble your toppings and heat up the tortillas.
Step 6: Serve and enjoy!
Assemble your tacos then serve and enjoy!
Top Your Tacos Your Way
Pile it high or keep it simple! These Buffalo Cauliflower Tacos are all about whatever toppings you’re craving. Here are some ideas to make it your own:
- Creamy: Add avocado crema, guacamole, ranch sauce, or blue cheese for that cool, creamy contrast to the buffalo heat.
- Fresh & crunchy: Brighten things up with pico de gallo, salsa, diced onion, cilantro, or corn salsa for extra texture.
- Protein boost: Make them more filling by adding black beans, refried beans or chickpeas.
- Extra heat: Add sliced jalapeños, a drizzle of hot sauce or extra buffalo sauce if you want to kick up the spice.
- Tortilla: I love corn tortillas, but you can use flour tortillas or try them with lettuce cups for a low carb option.
Frequently asked questions
Can you make buffalo cauliflower tacos in the air fryer?
Yes! I haven’t tested this recipe in the air fryer, but it should work well. Preheat your air fryer to 400°F and cook the battered cauliflower for about 5–10 minutes per side, flipping halfway through. Brush or toss with more buffalo sauce after flipping, then finish cooking until hot and crispy.
How do you make buffalo cauliflower tacos crispy?
Bake the cauliflower in a fully preheated oven and spread it out in a single layer so it doesn’t steam. This is a lighter, baked version so it won’t be as crispy as deep-fried, but it’ll still crisp up nicely!
Can you use frozen cauliflower for buffalo cauliflower tacos?
You can, but make sure it’s fully defrosted first. Pat the cauliflower very dry with paper towel before coating it in the batter. Extra moisture will make it harder to get that crispy texture, so don’t skip this step.
Storing and reheating
Storing: Store the buffalo cauliflower and all toppings separately in airtight containers in the fridge for 4–5 days to help maintain the best texture.
Reheating: Reheat the buffalo cauliflower in the oven at 350°F for 5–10 minutes on a foil-lined baking sheet until heated through. Assemble tacos fresh with warm tortillas and toppings. The microwave isn’t recommended as it will make the cauliflower soggy.
Freezing: Once cooled, freeze the buffalo cauliflower on a baking sheet for 1 hour to prevent sticking, then transfer to a freezer-safe container or Stasher Bag. Freeze for up to 3 months.
Defrosting and reheating: Reheat directly from frozen in the oven at 375°F for 10–15 minutes until hot and crispy. Avoid reheating in the microwave.
Buffalo Cauliflower Tacos
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!
Comments & Reviews
Laura Farris says
These were so different and amazing! My family really enjoyed them. I did pop them in the air fryer after baking to crisp them up, THEN added the sauce and broiled for a few minutes. Served with coleslaw, jalapeños, avocado, crispy red pepper strips, and ranch on corn tortillas. Thank you for the recipe! Will make these again!
Taylor Stinson says
I’m so happy you enjoyed! You’re reminding me that I have to make these again soon lol!