Delicious Vegan Buffalo Cauliflower Tacos

by Alena
Cauliflower Tacos Pin 3

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!

close up of hand holding a stuffed vegan buffalo cauliflower tacopin it

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!

white table with salsa, roasted chickpeas, buffalo cauliflower bites, avocado and fresh spinachpin it

Ingredients needed

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.

wand with a spoon putting homemade salsa onto an open taco shell with green veggies and buffalo cauliflowerpin it

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.

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hands holding a bowl with cooked chickpeas and a spoon mixing them with spicespin it

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.

woman in apron mixing homemade vegan red salsa with a fork and spoonpin it
woman in apron holding a wooden chopping board with a small glass jar filled with creamy tofu ranch and a spoonpin it

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!

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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.

five vegan buffalo cauliflower tacos on a white platepin it

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!

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!

five vegan buffalo cauliflower tacos on a white plate

Delicious Vegan Buffalo Cauliflower Tacos

Yield: 6 tacos
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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.

Ingredients

Instructions

  1. Preheat the oven to 400 °F (200 °C) and line two baking sheets with parchment paper.
  2. Prepare the cauliflower buffalo bites (instructions in the recipe above) and bake them for 30 minutes on your first baking sheet.
  3. 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.
  4. Once everything is slightly brown and crispy, remove the sheets from the oven.
  5. In the meantime, make the salsa and ranch (recipes above).
  6. 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.
  7. 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!
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!

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About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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