Introduction
Get ready to transform your Taco Tuesday with these incredible Cauliflower Buffalo Tacos! I’ve combined the beloved heat of buffalo sauce with tender, roasted cauliflower to create a vegetarian taco that even die-hard meat lovers can’t resist. These tacos deliver the perfect balance of spicy, tangy, and creamy flavors, all while being surprisingly healthy and absolutely satisfying. Whether you’re a vegetarian or simply looking to add more plant-based meals to your rotation, these tacos are a game-changer.
Ingredients
For the Buffalo Cauliflower:
- 1 large head of cauliflower, cut into bite-sized florets
- 2/3 cup buffalo sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
For Assembly:
- 8-10 corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup crumbled blue cheese (or ranch dressing for a milder option)
- 1/4 cup diced red onion
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together buffalo sauce, olive oil, garlic powder, paprika, and salt.
- Add cauliflower florets to the bowl and toss until evenly coated.
- Spread the coated cauliflower on the prepared baking sheet in a single layer.
- Roast for 20-25 minutes, flipping halfway through, until the edges are crispy and the cauliflower is tender.
- While the cauliflower roasts, warm your tortillas and prepare your toppings.
- Assemble the tacos by filling each tortilla with roasted buffalo cauliflower, shredded cabbage, blue cheese, red onion, and cilantro.
- Serve immediately with lime wedges on the side.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 (2-3 tacos per person)
Recipe Notes
- For extra crispy cauliflower, avoid overcrowding the baking sheet. Use two sheets if necessary.
- Make sure your cauliflower pieces are roughly the same size for even cooking.
- If you’re sensitive to heat, start with less buffalo sauce and adjust to taste.
- Store leftover roasted cauliflower separately from the toppings to maintain crispiness.
- For a vegan option, replace the blue cheese with dairy-free ranch dressing or avocado slices.
- To prevent soggy tacos, pat the roasted cauliflower with paper towels if it seems too wet after cooking.
- These tacos are best enjoyed fresh, but you can prep the components ahead of time and assemble just before serving.
Cauliflower Buffalo Tacos
Get ready to transform your Taco Tuesday with these incredible Cauliflower Buffalo Tacos! I've combined the beloved heat of buffalo sauce with tender, roasted cauliflower to create a vegetarian taco that even die-hard meat lovers can't resist. These tacos deliver the perfect balance of spicy, tangy, and creamy flavors, all while being surprisingly healthy and absolutely satisfying. Whether you're a vegetarian or simply looking to add more plant-based meals to your rotation, these tacos are a game-changer.
Ingredients
- 1 large head of cauliflower cut into bite-sized florets
- 2/3 cup buffalo sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 8-10 corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup crumbled blue cheese or ranch dressing for a milder option
- 1/4 cup diced red onion
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together buffalo sauce, olive oil, garlic powder, paprika, and salt.
- Add cauliflower florets to the bowl and toss until evenly coated.
- Spread the coated cauliflower on the prepared baking sheet in a single layer.
- Roast for 20-25 minutes, flipping halfway through, until the edges are crispy and the cauliflower is tender.
- While the cauliflower roasts, warm your tortillas and prepare your toppings.
- Assemble the tacos by filling each tortilla with roasted buffalo cauliflower, shredded cabbage, blue cheese, red onion, and cilantro.
- Serve immediately with lime wedges on the side.
