Baked Buffalo Cauliflower Tacos are crunchy, spicy, and Vegan! You won’t miss the meat with these tacos, and even my meat loving hubby enjoyed them.
Do you ever get stuck on watching food videos? I swear there is something so mesmerizing about those 1 minute videos, and I always get hooked. Every now and then I’ll stumble on a recipe where it looks so good, I just have to recreate it! That’s what happened when I saw this video for Buffalo Cauliflower Tacos from delicious af food. I changed up the recipe a bit, based on what I had and loved the way these tacos turned out!
I feel like cauliflower has definitely been having a moment in the foodie world. The other day I saw this meme that said, ‘If Cauliflower can become Pizza, then you my friend can be Anything!’ So funny and so true! 🙂 So if you haven’t jumped on the cauliflower bandwagon, then let this recipe be your initiation! The buffalo sauce gives it so much flavor, that it’s sure to satisfy your taco cravings.
I made these tacos Vegan by topping them with a store bought Vegan ranch, but you could use blue cheese or regular ranch if you prefer. Another time saver is pre-shredded angel hair cabbage, which is a finely shredded cabbage they sell in a bag. The buffalo cauliflower taste best when they are right out of the oven, assemble the tacos, top with some avocado, and enjoy for you next Taco Tuesday, Meatless Monday, or any day you want a delicious taco that’s good for you!
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Baked Buffalo Cauliflower Tacos
Baked Buffalo Cauliflower Tacos are crunchy, spicy, and Vegan.
- 8 Corn Tortillas
- 1 Cauliflower Washed and cut florets
- 1 Cup Buffalo Sauce I used Frank's
- 1 Cup Panko seasoned with salt and pepper
- Cooking oil spray
- Angel Hair Cabbage store bought or shred cabbage finely
- 1 Lime
- 1 Avocado diced
- Ranch Vegan Ranch, or Blue Cheese dressing.
Preheat oven to 400 degrees, lightly spray a baking sheet with cooking oil.
Wash, and cut Cauliflower into even size florets. Have a Breading station with Buffalo sauce in a small bowl, and seasoned panko in a small bowl.
Dip cauliflower floret in buffalo sauce using a fork, shake off excess, then sprinkle panko over. Place on baking sheet. Once all the cauliflower is done, spray the tops lightly with cooking spray. Hold the can up high so the spray doesn't blow off all the panko. Top with more panko if needed.
Warm tortillas in the oven, stove or microwave.
Bake for 20 minutes or until crispy. Serve immediately on a bed of cabbage with some lime juice on top, then buffalo cauliflower, ranch drizzle, and chopped avocado.