We all need more tacos in our life, of that I’m certain! This quick and easy buffalo cauliflower taco recipe is a unique and tasty spin on one of my absolute favorite foods! It’s spicy but the pineapple and avocado pico de gallo helps to cool it down a bit.
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 the cauliflower is cooking, prep the avocado salad. 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 the cauliflower is almost ready.
To assemble, fill each taco with cauliflower top with slaw in the sliced avocado.
Notes
Cut the cauliflower into small pieces. This reduces the cooking time and makes the tacos much easier to eat.
Don’t make the pico de gallo too far in advance. It tastes best freshly made.
For serving, add on a side dish with some protein.
Toss the cauliflower to fully coat it with buffalo sauce.