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- Cauliflower florets - All-purpose flour - Plant-based milk The star of this dish is the cauliflower. I use one medium head of cauliflower, cut into bite-sized florets. This gives the tacos that perfect texture. The batter requires one cup of all-purpose flour and one cup of plant-based milk, such as almond or oat milk. This mix coats the cauliflower well and creates a nice crunch when baked. - Garlic powder - Onion powder - Smoked paprika - Salt To add flavor, I use simple seasonings. One teaspoon of garlic powder brings depth. One teaspoon of onion powder adds sweetness. Smoked paprika gives a lovely smoky note, while half a teaspoon of salt enhances all the flavors. This combination makes each bite tasty. - Buffalo sauce - Corn tortillas - Red cabbage - Avocado - Fresh cilantro - Lime wedges For the finishing touches, I use buffalo sauce to coat the baked cauliflower. It adds heat and tang. I warm eight small corn tortillas in a skillet. They hold all the fillings well. I also add one cup of shredded red cabbage for crunch and color. Sliced avocado adds creaminess and balances the spice. Finally, I sprinkle fresh cilantro on top for brightness and serve with lime wedges for an extra zing. You can find the full recipe to make this delicious dish! - Preheat the oven: Set your oven to 425°F (220°C). Grab a baking sheet and line it with parchment paper. This makes cleanup easy and helps the cauliflower crisp up nicely. - Prepare the cauliflower batter: In a large mixing bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, and salt. Mix until smooth. This batter will coat the cauliflower and add great flavor. - Coat the cauliflower: Take each cauliflower floret and dip it into the batter. Let the extra batter drip off before placing the floret on the baking sheet. This helps each piece get an even coating. - Bake the cauliflower: Place the baking sheet in the oven. Bake the cauliflower for 20-25 minutes. Flip them halfway through to ensure they bake evenly and get nice and crispy. - Buffalo sauce coating: Once the cauliflower is golden and crispy, take it out of the oven. Transfer the florets to a clean bowl. Pour in the buffalo sauce and toss gently until all the pieces are coated. - Re-bake the cauliflower: Spread the coated cauliflower back onto the baking sheet. Return it to the oven for another 10 minutes. This step makes the flavors pop and adds extra crunch. - Warm tortillas and fill: While the cauliflower bakes, warm the corn tortillas in a dry skillet over medium heat. Heat them for about 30 seconds on each side. Then, fill each tortilla with buffalo cauliflower, shredded red cabbage, and avocado slices. Enjoy these tacos with fresh cilantro on top and lime wedges on the side. For a full recipe, refer to the instructions above. To make the best buffalo cauliflower, you must get the batter right. Use one cup of all-purpose flour and one cup of plant-based milk. Mix until smooth. The batter should be thick enough to coat the florets. If it's too runny, add more flour. If too thick, add a bit more milk. For crispiness, bake the cauliflower at 425°F for 20-25 minutes. Flip it halfway through for even cooking. To add extra crunch, consider a light dusting of breadcrumbs before baking. This step helps create a tasty crunch on the outside. These tacos shine with fresh toppings. I suggest serving them with a side of black beans or a simple corn salad. These sides add color and flavor. Pair your tacos with a cool drink. A light beer or a sparkling water with lime works great. These beverages balance the spice and enhance your meal experience. You can prepare many ingredients in advance. Cut the cauliflower florets a day before and store them in the fridge. Make the batter ahead too. Just whisk it again before use. If you have leftovers, store the cauliflower in an airtight container. Keep the tortillas and toppings separate. This way, you can enjoy fresh tacos the next day without sogginess. {{image_2}} You can boost the flavor of your vegan buffalo cauliflower tacos easily. Start by adding spices or herbs to the batter. Try cumin for warmth or dried oregano for a fresh twist. You can also use alternative sauces. If you want a milder taste, swap buffalo sauce for BBQ sauce. Feeling adventurous? Use a spicy sriracha sauce for a kick. Making these tacos fit your needs is simple. For a gluten-free option, use chickpea flour instead of all-purpose flour. You can also adjust the milk. Use oat milk, soy milk, or any other plant-based milk you like. This way, you cater to different diets while keeping the flavor intact. Toppings can make your tacos shine. Add extra vegetables for crunch and color. Try diced tomatoes, sliced radishes, or even pickled onions. For unique garnishes, consider adding crushed nuts or seeds for texture. A sprinkle of nutritional yeast gives a cheesy flavor without dairy. These choices let you personalize your tacos and make them truly yours. For the full recipe, check the section above. To store leftover tacos, place them in an airtight container. Make sure to separate the cauliflower from the tortillas. This helps keep everything fresh. Use a glass or plastic container that seals well. The best method for reheating is using the oven. Preheat your oven to 350°F (175°C). Place the tacos on a baking sheet for about 10 minutes. This method keeps the tacos crisp. Avoid using the microwave, as it can make them soggy. Yes, you can freeze buffalo cauliflower! First, let the cauliflower cool completely. Then, place it in a freezer-safe bag. Remove as much air as possible before sealing. When you want to eat it, thaw in the fridge overnight. Reheat in the oven to restore crispness. What is the best way to make vegan buffalo sauce? To make vegan buffalo sauce, mix hot sauce with plant-based butter. You can also add garlic powder or maple syrup for extra flavor. The key is to balance heat and flavor. Adjust the spice level to suit your taste. For a thicker sauce, simmer it a bit longer. This sauce works great on cauliflower, wings, and more. You can find a detailed recipe for this sauce in the Full Recipe. Can I use frozen cauliflower for this recipe? Yes, you can use frozen cauliflower. Just make sure to thaw and drain it first. Frozen cauliflower may not get as crispy as fresh, but it still tastes good. Baking time may vary, so check for doneness. Calories per serving Each taco has about 200 calories. This number may change based on your toppings and sauce. It’s a filling option that won’t weigh you down. Allergy information This recipe contains gluten and soy. Make sure to check labels for allergens in your ingredients. You may want to substitute flour for a gluten-free option if needed. How many tacos per serving? This recipe makes four servings. Each serving has two tacos, so you can share or enjoy extra. Is this recipe suitable for meal prep? Yes, this recipe is great for meal prep. You can store the cauliflower and toppings separately. Just heat everything when you’re ready to eat. This keeps your tacos fresh and tasty! This blog post covered how to make delicious buffalo cauliflower tacos. You learned about the main ingredients, seasoning, and useful tips for perfecting your dish. I shared step-by-step instructions for preparation, cooking, and assembling. You also found variations and storage info to keep your tacos fresh. In summary, these tacos are easy to make and loaded with flavor. Enjoy experimenting with your toppings and adjustments. Happy cooking!

Vegan Buffalo Cauliflower Tacos

Spice up your taco night with these delicious Spicy Vegan Buffalo Cauliflower Tacos! This mouthwatering recipe features crispy cauliflower coated in zesty buffalo sauce, served in warm corn tortillas with crunchy cabbage and creamy avocado. Perfect for a quick meal or a fun gathering, these tacos are sure to impress. Click through to discover the full recipe and enjoy a tasty, plant-based twist on your favorite dish!
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Ingredients
  

1 medium head of cauliflower, cut into bite-sized florets

1 cup all-purpose flour

1 cup plant-based milk (such as almond or oat milk)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1 cup buffalo sauce (store-bought or homemade)

8 small corn tortillas

1 cup red cabbage, shredded

1 avocado, sliced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

    Prepare Cauliflower Batters: In a large mixing bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, and salt until smooth.

      Coat Cauliflower: Dip each cauliflower floret into the batter, allowing excess to drip off before placing them on the prepared baking sheet.

        Bake Cauliflower: Bake the battered cauliflower in the preheated oven for 20-25 minutes, flipping once halfway through, until golden and crispy.

          Buffalo Sauce Coating: Remove the cauliflower from the oven and transfer it to a clean bowl. Pour in the buffalo sauce and toss until the florets are evenly coated.

            Re-bake Cauliflower: Return the coated cauliflower to the baking sheet and bake for an additional 10 minutes.

              Assemble Tacos: Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Fill each tortilla with a generous portion of buffalo cauliflower, followed by shredded red cabbage and avocado slices.

                Garnish & Serve: Top with fresh cilantro and serve with lime wedges on the side.

                  Prep Time: 15 mins | Total Time: 1 hour | Servings: 4