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Red and white patterned plate with a single taco on the top laid flat. The photo is take from overhead and the plate is on a gray white concrete surface.
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5 from 1 vote

Buffalo cauliflower tacos

Spicy, zesty buffalo cauliflower served up in tortillas and topped with crunchy lime cilantro slaw. A new spin on tacos for dinner tonight!
Course Main Course
Cuisine American, Tex Mex
Keyword cauliflower, easy vegetarian recipe, veggie tacos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 339kcal
Author Lyn Croyle

Ingredients

Tacos

  • ⅓ cup buffalo sauce
  • 1 small cauliflower head @5 cups
  • 8 flour tortillas
  • ½ avocado sliced

Veggie slaw

  • 1 8 oz package cole slaw or shredded cabbage
  • 1 cup corn kernels cooked (or frozen and thawed)
  • 2 tablespoons cilantro chopped
  • 1 tablespoon lime juice fresh
  • 1 tablespoon olive oil
  • ¼ cup red onion finely chopped
  • ¼ red bell pepper finely chopped
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Preheat oven to 400°F.
  • Cut cauliflower into small bite-size pieces. Place in a bowl with buffalo sauce and toss to completely coat the cauliflower. Layout cauliflower on an oiled or sprayed baking tray. Place in the oven to roast for 20 minutes, moving cauliflower around during cooking to brown all sides.
  • While cauliflower is cooking, prep the slaw. Combine all the ingredients and mix well. Place in the refrigerator until ready to assemble tacos.
  • Wrap tortillas in foil and place in the oven to heat when cauliflower is almost ready.
  • To assemble, fill each taco with cauliflower top with slaw in the sliced avocado.

Notes

Top tips when cooking buffalo cauliflower tacos:
  • Cut the cauliflower into small pieces. This technique will reduce the cooking time but it also makes the tacos much easier to eat.  
  • Don’t make the coleslaw too far in advance.  It adds some nice crunch and crispness to the recipe but the longer it sits, the soggier it gets.
  • If you plan to chop your own cabbage, cut as thin as possible otherwise it will stay too firm and won’t soak up enough of the dressing.  If it ends up being a bit thick, you can also sprinkle it with a bit of salt and then squeeze it with your hands to get it to soften and release some of its liquid.
  • For serving, add on a side dish with some protein.  My personal favorites are black beans or refried beans.

Nutrition

Calories: 339kcal | Carbohydrates: 52g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 1153mg | Potassium: 783mg | Fiber: 8g | Sugar: 9g | Vitamin A: 364IU | Vitamin C: 98mg | Calcium: 120mg | Iron: 3mg