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.
Why you’ll love them
They are sure to wow anyone and will be gone within minutes. Here are the main plant-based foods used to make them!
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!
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
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.
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.
Add roasted bell pepper, shredded cabbage, walnut taco meat or crumbled tofu! Lots of veggies taste great in these tacos, actually.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!
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!
- 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
- 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!
- 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!
Nutrition Information:Yield: 6 Serving Size: 1 taco
Amount Per Serving: Calories: 294Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 28mgSodium: 631mgCarbohydrates: 40gFiber: 10gSugar: 5gProtein: 17g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!