Buffalo cauliflower tacos are are coated in a gluten-free batter, baked in a crispy shell and topped with a dairy free avocado cream. They’re so good!
Looking for more cauliflower recipes? Try buffalo cauliflower dip, cauliflower gnocchi, or orange cauliflower next.
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We’re obsessed with our buffalo cauliflower wings recipe and make them all the time. We’re also a big taco family. So why not make a master mashup of them both easy vegan buffalo cauliflower tacos?
The technique we’re using to get the tacos crispy is so unique! The combination of the texture, bold buffalo flavor and cool crema is the perfect combination.
Three Reasons to Love Buffalo Cauliflower Tacos
- The crispy shell: we’re baking the shell and the tacos together to get them extra crispy.
- Gluten-free, dairy-free and vegan: this recipe fits into so many diets and we love that it’s a vegetarian main dish.
- Great for any occasion: we’ve made these quickly on a weeknight, but they’re also a show stopper for parties or tailgates.
Ingredient Notes + Brands Used
For the buffalo cauliflower wings + tacos
- Cauliflower florets: the recipe calls for 6 cups of cauliflower, which can be tricky to measure out with a head of cauliflower. I used an entire 24-ounce bag of pre-chopped florets.
- Flour: we’re using a mix of almond flour and tapioca flour for the perfect consistency. I like Bob’s Red Mill!
- Seasoning: garlic powder and salt
- Almond milk: you could swap this for any plant-based milk like coconut milk, oat milk or cashew milk.
- Hot sauce: we used Mike’s Red, but go ahead and use your favorite buffalo sauce for the spice in the sauce.
- Honey: grab raw honey if possible! We used the store bought brand from our local grocery store.
- Corn tortillas: use the mini street taco ones. If you don’t want corn in this recipe you can use Siete almond flour or cassava flour tortillas.
For the avocado crema
- Avocado: two large ripe avocados should be enough for this recipe!
- Cilantro: don’t skip on fresh cilantro, it makes all the difference.
- Honey, lime, garlic and salt for balance and flavor.
How To Make Our Buffalo Cauliflower Tacos (Step by Step)
For the buffalo cauliflower wings + tacos
- Make the batter: Add the almond flour, tapioca flour, garlic powder, paprika and salt and whisk gently in a large mixing bowl. Add the dairy free milk and whisk until combined, creating a batter consistency.
- Coat the cauliflower: Dip each cauliflower floret into the batter, turning until it’s completely coated.
- Bake: Place the cauliflower on a baking sheet and bake for 20 minutes, until the breading is set.
- Make the buffalo sauce: Whisk together the buffalo sauce and honey in a large bowl. Transfer the cauliflower to the hot sauce when they’re done and toss to coat and set aside.
- Warm the tortillas: Arrange the the tortilla shells in an even layer and brush them with olive oil. Bake them in the oven for 2-3 minutes to make them soft and pliable.
- Bake the tacos: Remove them from the oven then fill them with the crispy cauliflower, fold the tacos over, gently pushing to adhere. Bake for 5 minutes, flip and bake for another 5 minutes until the tortillas are crisp.
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For the avocado crema
- Add the ingredients: Add all of the ingredients to a high speed blender or food processor.
- Blend: pulse or blend on high until smooth and creamy. Add more lime juice as needed to thin it out slightly.
Serving and Topping Ideas
- Top them with the classic avocado crema I recommend.
- Drizzle the tacos with store-bought ranch dressing, whole30 ranch, or creamy cilantro lime dressing.
- Serve with a salad: avocado tomato cucumber salad or Mexican street corn pasta salad.
- Mix some of the avocado crema with store bought shredded cabbage to make a slaw
- Some other condiments that pair well with these buffalo cauliflower tacos are sour cream, blue cheese, celery sticks, salsa or chopped avocado.
More Vegetarian Recipes
- Smoky white bean vegetarian chili
- Sweet potato curry
- Sweet and sticky orange cauliflower
- Cauliflower buffalo wings
Crispy Buffalo Cauliflower Tacos with Avocado Crema
Buffalo cauliflower tacos are are coated in a gluten-free batter, baked in a crispy shell and topped with a dairy free avocado cream. They’re so good! For the buffalo cauliflower tacos
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Servings: 5 people
Ingredients
Buffalo Cauliflower Tacos
- 6 cups (about 2 heads) cauliflower florets (I used one 24-ounce bag of cauliflower florets)
- 1 1/4 cups almond flour packed
- 1/2 cup tapioca flour
- 1 teaspoon EACH garlic powder and kosher salt
- 3/4 cup almond milk
- 1 cup hot sauce (I used Frank’s Red Hot)
- 2 tablespoons raw honey
- 8-12 corn tortillas *
- 1 tablespoon olive oil
Avocado Crema
- 2 large avocados
- 1/3 cup fresh cilantro leaves
- 1 tablespoon raw honey
- 2 tablespooons lime juice (about 1 lime)
- 2 small cloves garlic
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 425°F and line a large baking sheet with silpat mat or parchment paper. Wash and dry the cauliflower florets. This recipe is easier if the florets are on the smaller side, so cut any large pieces of cauliflower into bite-size pieces, if needed.
- Whisk together the almond flour, tapioca flour, garlic powder and salt in a large mixing bowl. After that, pour in the almond milk and whisk until combined and no clumps remain, creating a batter consistency.
- Dip each cauliflower floret into the batter, turning until it’s completely coated then place them on the prepared baking sheet. Bake for 20 minutes, until the batter is set and starting to turn golden.
- While they’re baking, whisk together the buffalo sauce and honey in a large bowl. Work in batches to transfer the cauliflower to the hot sauce and gently toss them to coat, being careful not to break up any of the batter. Transfer the coated buffalo cauliflower to a plate or paper towel and repeat until all of the cauliflower is coated in suace.
- On the same sheet pan, arrange the the tortilla shells in an even layer and brush both sides with olive oil. Next, place them in the oven to warm for 2-3 minutes to make them more pliable and easy to work with.
- Fill them evenly with the buffalo cauliflower and fold the tacos over, gently pushing to adhere. Transfer the tacos back to the oven and bake for 5 minutes, flip them over and bake for another 5 minutes, until the tortillas are crisp.
- While they're crisping in the oven, quickly make the avocado crema. Add all of the ingredients to a high speed blender or food processor and blend until smooth and creamy.
- Top the caulfilower tacos with the crema when they’re done. You can also toss some of the crema with pre-shredded coleslaw and add that to the tacos.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Reduce carbs/sugar: omit the honey in the buffalo sauce and avocado crema. This reduces the carbs by 10g per serving and sugar by 10g per serving.
Storage: these buffalo cauliflower tacos are best served right away because they’re warm and crispy, but store any leftovers in an air tight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F or in the oven at 425°F until warmed through.
Video
Equipment
- Sheet Pan
Nutrition
Serving: 2tacos | Calories: 460kcal | Carbohydrates: 51.9g | Protein: 10.6g | Fat: 17.1g | Cholesterol: 0mg | Sodium: 589mg | Fiber: 10g | Sugar: 14.6g | Vitamin A: 23.8IU | Vitamin C: 68.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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