Description
These buffalo cauliflower tacos are a spicy, tangy, and satisfying vegetarian twist on classic tacos, perfect for weeknight dinners or game day meals.
Ingredients
Units
Scale
- 1 medium head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1/2 cup buffalo sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 8 small corn or flour tortillas
- 1 cup shredded lettuce or cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta or blue cheese (optional)
- 1/4 cup ranch or blue cheese dressing (optional)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, garlic powder, onion powder, paprika, and salt.
- Spread cauliflower on the baking sheet and roast for 20-25 minutes, until tender and slightly crispy.
- Remove from oven and toss with buffalo sauce until evenly coated.
- Warm tortillas in a skillet or microwave.
- Assemble tacos by adding buffalo cauliflower to each tortilla, then topping with lettuce, tomatoes, red onion, cheese (if using), and dressing (if using).
- Garnish with cilantro and serve with lime wedges.
Notes
- Use vegan cheese and dressing to make this dish fully vegan.
- Adjust the level of spice by using more or less buffalo sauce.
- Cauliflower can also be air fried for extra crispiness.
Nutrition
- Serving Size: 2 tacos
- Calories: 280
- Sugar: 4g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg