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!
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.
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
head romaine lettuce
Love how easy this recipe is and definitely a favorite way to have tacos!