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Buffalo Cauliflower Tacos

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  • Author: Catherine Perez
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 tacos 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


Perfectly crispy, spicy and paired with chili lime beans, these vegan buffalo cauliflower tacos are the perfect complete and healthy plant based dinner. 



Buffalo Cauliflower

  • 1 medium head of cauliflower
  • 1/2 cup flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tbsp nutritional yeast
  • 1/2 tsp dry thyme
  • 1/2 tsp ground coriander
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 3/4 cup unsweetened plant based milk (I used soy milk)
  • 1 cup bread crumbs of choice
  • 1 tbsp Italian seasoning
  • 4 tbsp hot sauce
  • 1 tbsp tahini or vegan butter
  • 1 tbsp sugar or maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp water

Black Bean Corn Salad

  • 1, 15 oz can black beans
  • 1 cup thawed frozen corn
  • 1/4 cup red onion, finely minced
  • Juice of half a lime
  • 1 tsp maple syrup
  • 1 tsp chili lime seasoning


  • 8 corn tortillas
  • 12 ripe avocados
  • Cilantro
  • Jalapeno
  • Lime Wedges


  1. Set oven to 425F and line 1-2 baking sheets with parchment paper. Cut your cauliflower into golf ball sized pieces, about 1 inch in size.
  2. To one bowl, combine flour, paprika, garlic powder, nutritional yeast, thyme, coriander, salt, pepper and milk, then whisk together with a fork to form a batter.
  3. Then, in a separate bowl, add bread crumbs and Italian seasoning and give a mix.
  4. Add cauliflower into the batter and give a gentle mix to coat with a spatula or with your hands to fully coat each cauliflower pieces.
  5. To make the process streamline, take each piece of battered cauliflower with one hand, shake off the excess batter from the cauliflower pieces and place the piece in your breading bowl.
  6. With your other clean hand, sprinkle the cauliflower with the breading, then gently toss in the bread crumbs to fully coat. Once coated, take your breaded cauliflower and place on the lined baking sheet. Repeat this process with remaining cauliflower.
  7. Once breaded, spray your cauliflower with a little oil if desired and then place the tray in the oven for 20 minutes.
  8. Toss the extra breadcrumbs away and use that bowl to mix the buffalo sauce ingredients. Combine hot sauce, tahini, sugar, lemon juice and water, mixing well.
  9. After cauliflower bakes, remove from the oven. Pour your buffalo sauce over your cauliflower and mix on the pan to coat. Place your cauliflower back in the oven for an extra 10 minutes to crisp back up.
  10. Combine the ingredients of the bean salad and set aside until cauliflower fully bakes.
  11. To assemble your tacos, take your tortillas and heat up as desired. Top tortillas with a few spoons of the bean salad and a few pieces of cauliflower along with other toppings as desired then enjoy.


Make sure your cauliflower pieces are all uniformly cut. If some pieces are larger than others, they likely won’t cook properly in the oven. You’ll end up with some that are undercooked or overcooked. Avoid that by cutting them into equal sized pieces as best you can.

For the best quality tacos, take a minute to warm up your tortillas. You can place the tacos in the oven to heat up, but they are perfect to cook over an open flame on your stove if you have that as an option. Just cook for 30 seconds or more on both sides.

Use panko bread crumbs the a really nice crispy exterior.

For extra crispy baking method, try to air fry the cauliflower at 375°F for 10 minutes. Then add the sauce and return for 5 more minutes. It comes out even more crispy in the air fryer!