If you crave the spicy, tangy kick of buffalo wings but want something lighter, these Buffalo Cauliflower Tacos deliver big flavor. They feature crispy roasted cauliflower tossed in zesty buffalo sauce, tucked into warm tortillas with cool, creamy toppings. Perfect for Taco Tuesday or a crowd-pleasing dinner, these tacos are surprisingly simple and satisfying.
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Why You’ll Love This Buffalo Cauliflower Tacos
- Perfect texture: Crispy roasted edges with a tender interior.
- Bold buffalo flavor: All the spicy, tangy taste in a veggie-forward package.
- Totally customizable: Adjust heat and toppings to your liking.
- Easy to make: Simple chop, coat, roast, and assemble process.
Ingredients & Tools
- 1 large head of cauliflower, cut into bite-sized florets
- 3 tablespoons olive oil or avocado oil
- 3 tablespoons cornstarch or all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup buffalo sauce (like Frank’s RedHot)
- 2 tablespoons unsalted butter, melted (or vegan alternative)
- 8 small corn or flour tortillas
- For serving: crumbled blue cheese or feta, chopped celery, cilantro, lime wedges, and ranch or blue cheese dressing
Tools: Large baking sheet, parchment paper, two large mixing bowls, a whisk, and a pastry brush (optional but helpful).
Notes: The quality of your buffalo sauce really matters here—it’s the main flavor driver. And don’t skip the cornstarch; it’s the secret to getting that crispy, craggy surface on the cauliflower that holds the sauce so well.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 8 g |
| Fat: | 14 g |
| Carbs: | 42 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Cut your cauliflower evenly. This ensures that all the pieces roast at the same rate, so you don’t end up with some burnt bits and some undercooked ones. Aim for florets that are roughly the same size.
- Don’t skip the fat in the sauce. The melted butter (or plant-based alternative) is crucial. It helps the buffalo sauce cling to the cauliflower and adds a rich, rounded flavor that balances the vinegar’s sharpness.
- Get your tortillas ready. There’s nothing worse than a cold, cracking tortilla. Have a plan to warm them up right before serving—it makes a world of difference in texture and pliability.
- Prep your toppings in advance. Once the cauliflower comes out of the oven, things move quickly. Having your cheese, herbs, and dressings ready to go makes assembly a breeze and keeps everything fresh.
How to Make Buffalo Cauliflower Tacos
Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. This high heat is key for getting that crispy texture we’re after. While the oven heats up, cut your cauliflower into uniform, bite-sized florets. You’ll want them to be big enough to have substance but small enough to fit comfortably in a taco. Place them in a large mixing bowl.
Step 2: In a small bowl, whisk together the olive oil, cornstarch, garlic powder, smoked paprika, salt, and pepper until it forms a smooth, thick paste. The mixture might seem a little pasty at first, but that’s perfect. Pour this over the cauliflower florets and use your hands or a spatula to toss everything together, making sure every single floret is thoroughly coated. This paste is what creates that delicious, crispy crust.
Step 3: Spread the coated cauliflower out in a single layer on your prepared baking sheet. Make sure the pieces aren’t touching each other too much—this allows the hot air to circulate and gives you even browning and crisping. Pop the tray into the preheated oven and roast for 20-25 minutes. You’re looking for the edges to be deeply golden brown and crispy.
Step 4: While the cauliflower roasts, prepare your buffalo sauce. In the same large bowl you used earlier (less cleanup!), whisk together the 1/2 cup of buffalo sauce and the 2 tablespoons of melted butter. This combination will give you a glossy, rich sauce that’s not just spicy but also has a wonderful depth of flavor.
Step 5: As soon as the cauliflower comes out of the oven, immediately transfer the hot florets into the bowl with the buffalo sauce. Gently toss them until they are evenly and generously coated. The heat from the cauliflower will help the sauce cling beautifully. Be gentle but quick—you want them saucy but still crispy.
Step 6: Warm your tortillas. You can do this directly over a low gas flame for a few seconds per side, in a dry skillet, or wrapped in a damp towel in the oven for a few minutes. This step is non-negotiable for the best taco experience—it makes them soft, pliable, and warm.
Step 7: Now for the fun part—assembly! Place a generous amount of the saucy buffalo cauliflower into the center of each warm tortilla. Top with a sprinkle of crumbled blue cheese or feta, some finely chopped celery for a fresh crunch, and a handful of fresh cilantro. Finish it all off with a generous drizzle of cool ranch or blue cheese dressing and a squeeze of fresh lime juice. Serve immediately while everything is warm and crispy.
Storage & Freshness Guide
- Fridge: Store leftover sauced cauliflower in an airtight container for up to 3 days.
- Freezer: Freeze roasted (unsauced) cauliflower on a baking sheet, then transfer to a bag for up to 3 months.
- Reviving: Reheat in a 400°F oven or air fryer until crispy; sauce just before serving.
Serving Suggestions
Complementary Dishes
- A simple corn and black bean salad — The sweetness of the corn and the earthiness of the beans provide a cool, refreshing counterpoint to the spicy tacos.
- Crispy potato wedges — They’re like the ultimate sidekick, offering a different kind of crispy texture and a neutral base that soaks up any extra sauce.
- Classic coleslaw — A creamy, crunchy slaw without a strong vinegar taste helps balance the heat and adds another layer of cool freshness to your plate.
Drinks
- A frosty lager or pale ale — The crisp, cold bubbles and slight bitterness of a good beer are a classic and perfect partner for cutting through the spicy, rich sauce.
- Sparkling water with lime — For a non-alcoholic option, the effervescence is incredibly refreshing and the citrus note complements the lime in the tacos perfectly.
- A tart margarita — The combination of tequila, lime, and a hint of salt creates a fantastic flavor bridge that enhances every component of the taco.
Something Sweet
- Mango sorbet — The intense, fruity sweetness and cold temperature are a dreamy palate cleanser after the spicy kick of the buffalo sauce.
- Chocolate-dipped frozen bananas — They’re fun, a little nostalgic, and the rich chocolate and cool banana provide the perfect sweet ending.
- Simple sugar-dusted churros — Warm, cinnamony, and delightfully crispy, they offer a comforting and celebratory finish to your taco feast.
Top Mistakes to Avoid
- Overcrowding the baking sheet. If the cauliflower pieces are too close together, they’ll steam instead of roast. You’ll end up with soft, mushy cauliflower instead of the crispy texture that makes these tacos so good.
- Coating the cauliflower in sauce before roasting. This is a common one! If you add the wet sauce before it goes in the oven, the cauliflower will never crisp up. Always roast the florets with the dry spice and cornstarch coating first, then toss in the sauce after.
- Using cold tortillas. A cold tortilla can crack and tear, making your taco assembly a frustrating mess. Taking one minute to warm them up transforms them into soft, pliable vessels.
- Skipping the cooling elements. The spicy cauliflower needs the contrast of cool, creamy dressing and fresh, crisp veggies. Without them, the heat can feel one-dimensional and overwhelming.
Expert Tips
- Tip: For extra-crispy cauliflower, give the florets a quick spritz with cooking spray before they go in the oven. This little bit of extra fat helps promote even more browning and an irresistible crunch.
- Tip: If you’re sensitive to heat, mix a little of the ranch or blue cheese dressing directly into your buffalo sauce before tossing with the cauliflower. It tames the spice level while keeping all the flavor.
- Tip: Make a double batch of the roasted, un-sauced cauliflower and freeze half. You can reheat it straight from frozen in a hot oven and toss with sauce for a super-quick meal on a busy night.
- Tip: Let the saucy cauliflower sit for a minute or two after tossing before you assemble the tacos. This allows the sauce to slightly soak in and adhere, preventing it from immediately dripping out the bottom of your taco.
FAQs
Can I make these tacos gluten-free?
Absolutely! This recipe is very easy to adapt. Just ensure your buffalo sauce is a certified gluten-free brand (many are, but always check the label), and use cornstarch instead of flour for coating. Of course, serve them with 100% corn tortillas, and you’ve got a completely gluten-free feast that doesn’t sacrifice any flavor.
Can I prepare the cauliflower ahead of time?
You can definitely do some prep in advance. You can cut the cauliflower and mix the dry coating a day ahead, storing them separately in the fridge. I don’t recommend roasting and saucing it too far ahead, as it will lose its crispness. For the best results, roast and sauce the cauliflower right before you’re ready to serve and assemble.
My cauliflower came out soggy. What happened?
The most common culprit is overcrowding the pan. If the florets are too close, they release steam and can’t get crispy. Also, make sure your oven is fully preheated and hot enough. Finally, be sure you’re using enough cornstarch in your initial coating—it’s what draws out moisture and creates that crucial crispy shell.
What’s a good vegan substitute for the butter in the sauce?
Vegan butter or even a couple of tablespoons of refined coconut oil (which has a neutral flavor) work wonderfully. The goal is just to add a little fat to mellow the vinegar in the sauce and help it stick. The result will be just as glossy and delicious.
How can I make this recipe spicier or milder?
To turn up the heat, add a pinch of cayenne pepper to the dry coating or mix a few dashes of a hotter hot sauce into your buffalo sauce. To make it milder, simply use a “mild” buffalo sauce variety or cut your buffalo sauce with a little extra melted butter or even some vegan mayo to create a creamier, less intense coating.
Buffalo Cauliflower Tacos
Get the best Buffalo Cauliflower Tacos recipe! Crispy roasted cauliflower in zesty buffalo sauce with cool toppings. Ready in 40 minutes. Make them tonight!
Ingredients
For the cauliflower:
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1 large head cauliflower (cut into bite-sized florets)
-
3 tablespoons olive oil or avocado oil
-
3 tablespoons cornstarch or all-purpose flour
-
1 teaspoon garlic powder
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1 teaspoon smoked paprika
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
For the sauce and assembly:
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1/2 cup buffalo sauce (like Frank's RedHot)
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2 tablespoons unsalted butter (melted (or vegan alternative))
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8 small corn or flour tortillas
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crumbled blue cheese or feta, chopped celery, cilantro, lime wedges, and ranch or blue cheese dressing (for serving)
Instructions
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Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. While the oven heats up, cut your cauliflower into uniform, bite-sized florets. Place them in a large mixing bowl.01
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In a small bowl, whisk together the olive oil, cornstarch, garlic powder, smoked paprika, salt, and pepper until it forms a smooth, thick paste. Pour this over the cauliflower florets and use your hands or a spatula to toss everything together, making sure every single floret is thoroughly coated.02
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Spread the coated cauliflower out in a single layer on your prepared baking sheet. Pop the tray into the preheated oven and roast for 20-25 minutes. You’re looking for the edges to be deeply golden brown and crispy.03
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While the cauliflower roasts, prepare your buffalo sauce. In the same large bowl you used earlier, whisk together the 1/2 cup of buffalo sauce and the 2 tablespoons of melted butter.04
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As soon as the cauliflower comes out of the oven, immediately transfer the hot florets into the bowl with the buffalo sauce. Gently toss them until they are evenly and generously coated.05
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Warm your tortillas. You can do this directly over a low gas flame for a few seconds per side, in a dry skillet, or wrapped in a damp towel in the oven for a few minutes.06
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Place a generous amount of the saucy buffalo cauliflower into the center of each warm tortilla. Top with a sprinkle of crumbled blue cheese or feta, some finely chopped celery for a fresh crunch, and a handful of fresh cilantro. Finish it all off with a generous drizzle of cool ranch or blue cheese dressing and a squeeze of fresh lime juice. Serve immediately while everything is warm and crispy.07
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