Make these delicious vegan buffalo cauliflower tacos for a crowd-pleasing family dinner or any larger gathering! Double battered cauliflower bites meet crispy chickpeas, fresh salsa and a creamy dressing.
Meet your new favorite healthy go-to dinner! These healthy buffalo cauliflower tacos are packed with flavors, texture and bursting with nutrients.
If you’ve ever gone through a phase of wanting to make the same food over and over again, you know how we feel about this recipe.
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Crispy buffalo cauliflower meets crunchy chickpeas for a plant-based protein punch, beautifully layered on a bed of greens and drizzled with creamy tofu ranch.
In about half an hour, you can create these beautiful, vibrant and exquisite gluten-free vegan tacos that are sure to make any family members and guests really happy.
Try our falafel tacos, burritos and bean chili next if you’re into bold flavors!
Why you’ll love them
- Protein- and veggie-packed
- Savory, smoky & so satisfying
- Easy to customize
- Crowd-pleasing family-friendly dinner
- Loaded with flavors & textures
- 30-minute meatless meal
They are sure to wow anyone and will be gone within minutes. Here are the main plant-based foods used to make them!
Ingredients needed
- Corn Tortillas — our gluten-free shells for the vegan buffalo cauliflower tacos.
- Fresh Spinach — creating a bed of crunchy and nutritious leafy greens!
- Chickpeas — seasoned with cumin and chili powder, they are baked to crispy perfection.
- Cauliflower — drenched in buffalo sauce, battered and baked until tender inside!
- Avocado — delicious creamy addition to your tacos.
- Ranch, Salsa & Cilantro — the best topping combination for this recipe!
If you don’t like or have access to any of these components, fear not! You can still make our vegan buffalo cauliflower tacos by just omitting or swapping any of these.
In terms of kitchen equipment, you need a chopping board and a knife, baking sheets, blender, mixing bowls and measuring equipment.
How to make buffalo cauliflower tacos
Preheat your oven to 400 °F (200 °C) and line two baking sheets with parchment paper.
Make the cauliflower bites: batter the florets, then coat in buffalo sauce and place on the first baking sheet. Roast in the oven for 30 minutes.
Coat chickpeas with spices in a medium-sized bowl, then arrange them in a single layer on the second baking sheet.
Roast alongside the cauliflower for 20 minutes.
Meanwhile, make the salsa and ranch dressing — you can swap these components for store-bought versions.
Assemble your tacos once all of the components are ready!
Load each corn tortilla with fresh spinach, cauliflower bites, roasted chickpeas and avocado. Add salsa and drizzle generously with ranch dressing.
Garnish with fresh cilantro and serve warm!
Storage suggestions
These cauliflower buffalo tacos are best enjoyed fresh. Any leftovers can be stored separately in closed containers in the fridge for 3 days.
Pop the cauliflower bites in the oven for a few minutes to let them crisp up again once you want to make the tacos!
The salsa can get a bit watery but the ranch dressing keeps well for up to 5 days!
Tips & FAQs
Save time
The cauliflower florets can just be coated in store-bought Buffalo sauce or hot sauce and baked for only 20 minutes! This saves you prep time and cook time.
Use store-bought or pre-made salsa and ranch as toppings to make the recipe even more convenient.
Adjustments
Swap the taco shells for romaine or butter lettuce to make this recipe lower in carbs and calories!
Gently wash the leaves and let them dry (using the larger leaves from your head of lettuce), then fill them as you would a taco. In this case, you should probably omit the added spinach leaves unless you’re in for some veggie-forward vegan tacos.
Speaking of which, you can use any leafy greens for this recipe — doesn’t have to be spinach.
Use cashew sour cream instead of tofu ranch to make it soy-free.
Flavor ideas
Add roasted bell pepper, shredded cabbage, walnut taco meat or crumbled tofu! Lots of veggies taste great in these tacos, actually.
Swap the chickpeas for roasted black beans or broad beans, add sweet potato fries, green goddess hummus, guacamole or drizzle with honey mustard!
20+ Vegan Taco Recipes →How to warm tortillas
There are a few ways to warm tortillas! You can char them by placing them on grates above an open gas flame on medium heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
Alternatively, you can stack them on a plate, cover them with a damp paper towel, and microwave them for 30 seconds at a time until they’re heated.
If you want to warm your tortillas in the oven (since it’s already crisping up the chickpeas!), wrap all 6 of them in foil and put them on a baking sheet for about 15 minutes.
More tasty vegan dinners
Our blog is full of easy plant-based dinner recipes you can add to your weekly rotation!
- Mushroom & Pea Risotto
- Vegan Hummus Pasta
- One-Pot Potato Curry
- Creamy Vegan Lasagna
- Healthy Mac and Cheese
Did you try this recipe and like it? Be sure to share your experience with us in the comments below and leave a rating. You can also Pin the vegan buffalo tacos here!
Ingredients
- 6 taco-sized corn tortillas
- 1 cup fresh spinach leaves 30 g, roughly chopped
- 1 avocado peeled & sliced
- 1.5 cups cooked chickpeas 240 g, drained
- ½ teaspoon cumin
- ¼-½ teaspoon chili powder
- Pinch of salt
- Cauliflower Buffalo Bites
- Fresh Salsa to taste
- Vegan Ranch to taste
- Fresh cilantro leaves to garnish
Instructions
- Preheat the oven to 400 °F (200 °C) and line two baking sheets with parchment paper.
- Prepare the cauliflower buffalo bites (instructions in the recipe above) and bake them for 30 minutes on your first baking sheet.
- Drain the chickpeas and put them in a medium-sized bowl with cumin, chili and salt. Toss to coat with the spices, then arrange the chickpeas in a single layer on a baking sheet and roast in the oven for 20 minutes alongside the cauliflower.
- Once everything is slightly brown and crispy, remove the sheets from the oven.
- In the meantime, make the salsa and ranch (recipes above).
- Once all components are ready, assemble your tacos! Load each corn tortilla with some fresh spinach, cauliflower bites, roasted chickpeas and avocado. Add salsa and drizzle generously with ranch dressing.
- Garnish with fresh cilantro and serve immediately!
Notes
- You can use any leafy greens of your choice instead of spinach for these tacos.
- Instead of the corn tortillas, you can also use soft wheat-based tortillas!
- Other delicious spices you can add to the chickpeas include smoked paprika, cayenne, onion powder and garlic powder.
- Find more ideas & tips in the article!
What did you use to make the batter?
find the batter for the cauliflower bites here: https://nutriciously.com/vegan-chicken-wings/