1. Can I make these tacos gluten-free?

Absolutely! Use gluten-free flour for the cauliflower coating and gluten-free tortillas. Most buffalo sauces are naturally gluten-free, but always check the label to be sure.

2. How do I store leftovers?

Store the buffalo cauliflower, tortillas, and toppings separately in airtight containers in the fridge. The cauliflower will stay fresh for up to 3 days. To reheat, use the oven or air fryer to maintain crispiness.

3. Can I use frozen cauliflower?

Yes, but thaw and dry it thoroughly before coating. Frozen cauliflower tends to release more moisture, which can affect the crispiness.

4. How can I make the tacos less spicy?

Use a mild buffalo sauce or mix it with vegan ranch dressing to tone down the heat. You can also skip the buffalo sauce altogether and use a milder alternative like BBQ or teriyaki.

5. What’s the best way to meal prep these tacos?

Prep the cauliflower and sauce ahead of time, then assemble the tacos when you’re ready to eat. Store the components separately to maintain freshness and texture.

6. Can I bake instead of air frying?

Yes! Baking works well too. Preheat your oven to 425°F and bake the cauliflower for 20-25 minutes, flipping halfway through.

Vegan Buffalo Cauliflower Tacos: A Flavorful Plant-Based Twist

Ingredients

Scale

For the Cauliflower:
- 1 head cauliflower, cut into bite-sized florets
- ½ cup all-purpose flour (or gluten-free alternative)
- ½ cup plant-based milk
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 1 cup buffalo sauce
- 1 tablespoon vegan butter, melted
For the Tacos:
- 8 small corn or flour tortillas
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- 1 avocado, sliced
- ¼ cup chopped cilantro
- Vegan ranch dressing or avocado crema for drizzling

Instructions

Preheat Oven or Air Fryer:
- Preheat your oven to 425°F (220°C) or air fryer to 375°F (190°C).
Prepare the Cauliflower:
- In a bowl, whisk together the flour, plant-based milk, garlic powder, smoked paprika, and salt to form a smooth batter.
- Dip each cauliflower floret into the batter, ensuring even coating.
Bake or Air Fry:
- Arrange the coated cauliflower on a lined baking sheet or in an air fryer basket.
- Bake for 20-25 minutes, flipping halfway through, or air fry for 15-18 minutes.
Toss in Buffalo Sauce:
- In a separate bowl, mix buffalo sauce with melted vegan butter.
- Toss the baked cauliflower in the buffalo sauce until fully coated.
Assemble the Tacos:
- Warm tortillas in a skillet or microwave.
- Fill each tortilla with buffalo cauliflower, shredded lettuce, diced tomatoes, avocado slices, and chopped cilantro.
- Drizzle with vegan ranch dressing or avocado crema.
Serve & Enjoy:
- Serve immediately and enjoy these spicy, flavorful tacos!

Notes

For Extra Crispiness: Let the cauliflower rest for 5 minutes before baking, then double-coat with batter.
Mild Option: Reduce the amount of buffalo sauce or mix with vegan ranch.
Make Ahead: Store cooked cauliflower separately and reheat in the oven or air fryer for best results.
Gluten-Free: Use gluten-free flour and tortillas.

Author: Anna Gomez
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking or Air Frying
Cuisine: Mexican-Inspired, Plant-Based

Nutrition

Serving Size: Per Serving - 2 Tacos
Calories: 320
Sugar: 4g
Sodium: 800mg
Fat: 12g
Carbohydrates: 45g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg

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