Vegan Buffalo Cauliflower Tacos
Spice up your meat-free Mondays with these zingy tacos.
Whether you’re fully committing to a meat-free lifestyle or just cutting back on your intake, it can be tricky to find meals that are big on flavour. Vibrant, zingy and crispy, this recipe is the ultimate meat-free twist on a classic.
A soft taco wrap loaded with crispy buffalo cauliflower, crunchy red cabbage, slices of creamy avocado, and generously topped with a dollop of smooth vegan sour cream. It’s a plant-based meal worth getting excited about.
- Why You'll Love This Recipe
- Can You Meal Prep This Recipe?
- Batch Cooking Tips
- Variations & Add-Ins
- Equipment Needed
- Recipe
- FAQs
Why You’ll Love This Recipe
These crispy cauliflower florets are the perfect choice no matter the weather, delivering an explosion of flavour and crunch that you’ll crave regardless of it’s scorching hot or freezing cold.
Can You Meal Prep This Recipe?
Absolutely. In fact, we encourage it, so you can enjoy them all week long. Simply adjust the recipe to suit your needs, cook up a batch, and store in containers so they’re ready to go when you need them.
Batch Cooking Tips
Batch cooking is a great way to meal prep as it can save money, reduce food waste, and make your week a little bit easier.
For this recipe, simply adjust the ingredients, cook a bigger batch, and store it in the fridge for up to three days. I’d recommend not freezing as the cauliflower will lose its crunchy texture.
How to Store
Pre-cooked food should always be stored in an airtight container and refrigerated until you’re ready to eat. So stock up on containers!
How to Reheat
If you want maximum crunch, reheat the cauliflower in the oven. You could also use a microwave for speed, but it’s unlikely to be as good.
Oven:
• Place the cauliflower on a baking tray.
• Add a splash of water to keep the sauce from drying out.
• Heat at 180C for 15-20 minutes.
Microwave:
• Place the cauliflower in a microwave-safe dish.
• Add a splash of water.
• Cover loosely.
• Heat for 3 minutes.
Variations & Add-Ins
Increase the heat: Swap buffalo sauce for sriracha for an extra fiery kick.
Boost the protein: Add some tofu or seitan alongside the cauliflower to up your intake.
Equipment Needed
• Mixing bowl
• Baking tray
Recipe
Ingredients
- 1/2 cup buffalo sauce
- 1 tsp. garlic powder
- Salt & pepper to taste
- 4 tbsp. olive oil
- 1 cauliflower (cut into florets)
- 6 soft shell tacos
- Crunchy lettuce leaves
- ½ red cabbage (shredded)
- Vegan sour cream
Method
- Preheat oven to 180°
- In a bowl, mix together the buffalo sauce, garlic powder, salt, pepper, and olive oil. Add the cauliflower florets and stir so that they are completely coated in the sauce.
- Transfer the cauliflower pieces into a baking tray – making sure to keep any remaining sauce in the bowl for later – and bake for 20 minutes.
- Meanwhile, prepare your taco shells by making a bed of lettuce leaves and shredded crunchy red cabbage.
- Once cooked, remove the cauliflower from the oven and pour any remaining sauce on top.
| calories | 278 |
| totalFat | 15 |
| totalCarbohydrates | 23 |
| protein | 11 |
FAQs
Can I make my own buffalo sauce?
Definitely! There are plenty of easy recipes for making it yourself.
What’s the best buffalo sauce for this recipe?
None in particular. Go with your favourite, or make your own if you're feeling adventurous.
Can I use frozen cauliflower?
You can, but it’s likely to go a bit soggy. Fresh is best if you want crunch.
Want more delicious vegan recipes? Try these:
15-Minute High-Protein Vegan Cauliflower Tikka Masala
This punchy protein-packed curry is sure to impress.
Sticky Sesame Tofu | High-Protein Vegan Meal Prep
Sweet & sour sticky tofu? Yes, please.
