Buffalo Cauliflower Tacos

img

Buffalo chicken is an American staple that originated in Buffalo, NY in the 1960s. The zesty combination of vinegar, butter, and cayenne spice is a delicious and addictive game day favorite. This vegan version does not disappoint. The cauliflower holds up to the robust sauce and lends a nice crunch and texture to the tacos. These Buffalo Cauliflower Tacos with Vegan Ranch Dressing will become a staple meal in your home!

Cooking Notes

Be careful when roasting your cauliflower. One minute it is very white, and then the next it is full blackened. Go slowly, and do not skip the advice on preparing this in a cast iron skillet. It is clutch. The aroma of these can be strong while you are cooking, so open a window or turn on a fan, especially if you have someone in your home with sensitive lungs. This one may be too spicy for children; you can easily leave off the hot sauce, or substitute barbecue sauce or sweet chili sauce—just be careful with the sugar content.

 

Make it a Meal

Don’t forget the Vegan Ranch Dressing for these Buffalo Cauliflower Tacos. You can also garnish with crunchy Mexican Roasted Chickpeas!

img

Buffalo Cauliflower Tacos

5.0 rating
Prep Time: 10 minutes Cook Time: 20 minutes
Yield:6 tacos

Ingredients

12 corn tortillas

3 tablespoons and 1 teaspoon vegan butter, divided

1 small onion, diced

1 (15-ounce) can refried pinto beans

Large head of cauliflower, cut into small florets

2/3 cup hot sauce

1 teaspoon white wine vinegar

1/4 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper, to taste

1 avocado

head romaine lettuce

bunch cilantro

1 lime

Vegan Ranch Dressing

Instructions

  1. Preheat oven to 200oF.
  2. Remove corn tortillas from plastic and wrap in aluminum foil. Place on a sheet pan and place in the oven until ready to serve.
  3. Place a small saucepan over medium heat and add 1 teaspoon vegan butter. Add diced onion and sauté until translucent. Add pinto beans and heat through. Once heated, reduce heat to low.
  4. In another small saucepan, make buffalo sauce by melting 1/3 cup vegan butter over medium heat and whisking in hot sauce and vinegar. Whisk vigorously until emulsified.
  5. Place a cast iron skillet over medium high heat and add vegan butter. Place cauliflower in hot cast iron skillet and add paprika, garlic powder, and salt and pepper. Stir, and then allow to rest so that it can start to brown. Cook until thoroughly tender and blackened.
  6. While cauliflower is cooking, thinly slice the avocado and romaine lettuce. Chop cilantro. Cut lime into small wedges.
  7. When cauliflower is well browned, add buffalo sauce and remove from heat and take tortillas out of the oven.
  8. Build tacos by layering pinto beans, cauliflower and avocado, and then top with romaine lettuce, cilantro, lime juice, and ranch dressing.

Want to join the next cleanse?

Head over and get signed up to join us next January!

Ready to start now?

Simply grab a Clean Slate Cleanse Cookbook and Workbook to get you going!

Shop the Recipe

Below is a list of recommended products to use for this recipe!

Prev

Beyond Meat Bolognese

Next

Vegan Ranch Dressing

So good!

5.0 rating
November 21, 2019

Love how easy this recipe is and definitely a favorite way to have tacos!

Tiffany Dixon

NOT SURE IF THE CLEANSE IS RIGHT FOR YOU?

DOWNLOAD THIS EBOOK WITH 5 EASY RECIPES AND GIVE THEM AND TRY!

img