Buffalo Cauliflower Tacos
Crispy buffalo cauliflower tacos topped with creamy avocado, tangy pickled onion, and fresh lime. A quick, easy, and vegan-friendly dinner.
Servings 4 serves
Calories 307kcal
Ingredients
- 1 500-600g head of cauliflower cut into small florets
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
Buffalo Sauce
- ¼ cup hot sauce I use Frank's
- 2 tbsp vegetable oil or melted vegan butter
- 1 tbsp soy sauce
- 1 tsp maple syrup
To Serve
- 8 pieces soft wheat tortillas
- Mashed avocado
- Pickled red onion
- Sliced jalapenos (optional)
- Aioli
- Coriander leaves
- Squeeze of lime
Instructions
- Oven option: Preheat oven to 425°F (220°C) and line a baking tray with parchment. Air fryer option: Preheat air fryer to 400°F (200°C) if required.
- In a bowl, toss cauliflower with olive oil, garlic powder, paprika, salt, and pepper.
- Oven option: Spread the cauliflower on the tray and roast for 25–30 minutes until lightly golden and tender enough to pierce with a fork.Air fryer option: Place the seasoned cauliflower in the basket in a single layer and cook for 15 minutes, shaking halfway.
- While the cauliflower cooks, mix the buffalo sauce ingredients together in a small bowl.
- Toss the cooked cauliflower in the sauce. Return to the oven for 7 minutes, or air fry for 5 minutes more, until the sauce clings and the edges crisp up.
- Heat and lightly char the tortillas.Gas stove: hold each tortilla over the open flame for 5–10 seconds per side until lightly charred.Electric or induction: warm them in a dry frying pan over medium heat for 20–30 seconds per side until soft with a few brown spots.
- Assemble the tacos with a smear of mashed avocado, the buffalo cauliflower, pickled red onion, dollops of aioli, coriander leaves, and a squeeze of lime.
Notes
I use my Quick Pickled Red Onion & Cabbage recipe as a topping for these tacos. It takes 10 minutes of prep and adds color and sour kick. If you don’t have time to make it, store-bought red pickled onions work well if you can get them, and even the big sandwich-style dill pickle strips taste great here for a sharper, punchier bite.
Nutrition
Calories: 307kcal | Carbohydrates: 38g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1464mg | Potassium: 497mg | Fiber: 5g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 71mg | Calcium: 121mg | Iron: 3mg