buffalo cauliflower tacos (Print Version)
Spicy cauliflower, creamy avocado, and zesty cashew cilantro crema fill warm tortillas for a lively plant-based main.
# Ingredients:
→ Buffalo Cauliflower
01 -
1 large head cauliflower, cut into small florets
02 -
2 tablespoons olive oil
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon smoked paprika
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon black pepper
07 -
120 millilitres hot sauce (such as Frank’s RedHot or similar)
08 -
2 tablespoons vegan butter, melted
→ Cashew-Cilantro Crema
09 -
90 grams raw cashews, soaked in hot water for 20 minutes and drained
10 -
80 millilitres water
11 -
2 tablespoons fresh lime juice
12 -
15 grams fresh cilantro leaves
13 -
1 clove garlic
14 -
1/2 teaspoon salt
15 -
1 teaspoon maple syrup
→ Taco Assembly
16 -
8 small corn tortillas, warmed
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2 ripe avocados, sliced
18 -
1/2 small red onion, thinly sliced
19 -
1 cup shredded purple cabbage
20 -
Fresh cilantro leaves, for garnish
21 -
Lime wedges, for serving
# Steps to Follow:
01 -
Preheat oven to 220°C. Line a baking sheet with parchment paper.
02 -
In a large mixing bowl, toss cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 -
Roast cauliflower for 20 minutes, stirring halfway, until lightly browned and just tender.
04 -
In a small bowl, whisk together hot sauce and melted vegan butter.
05 -
Remove cauliflower from the oven, drizzle with buffalo sauce mixture, and toss to coat evenly. Return to oven for 8–10 minutes until edges are crisp and sauce is slightly caramelized.
06 -
Combine soaked cashews, water, lime juice, cilantro, garlic, salt, and maple syrup in a blender. Blend until completely smooth and creamy. Add additional water, one tablespoon at a time, for a pourable consistency if needed.
07 -
To assemble, layer roasted buffalo cauliflower in each warmed tortilla. Top with sliced avocado, red onion, and shredded cabbage. Drizzle generously with cashew-cilantro crema and garnish with fresh cilantro leaves. Serve with lime wedges.
# Additional Notes:
01 -
For added crunch, garnish with thinly sliced radishes or toasted pumpkin seeds.
02 -
Substitute with flour tortillas if desired, but note they are not gluten-free.
03 -
A traditional dairy ranch or blue cheese dressing can be used for a non-vegan option.
04 -
Serve with a crisp lager or citrusy IPA for a refreshing beverage pairing.