buffalo cauliflower tacos (Print Version)
Spicy cauliflower, creamy avocado, and zesty cashew cilantro crema fill warm tortillas for a lively plant-based main.
# What You’ll Need:
→ 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
17 - 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
# How to Make It:
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 Tips::
01 -
- Quick weeknight plant-based meal
- Packed with flavor using everyday ingredients
- Gluten-free and dairy-free if you use the right tortillas
- Customizable toppings for everyone’s taste
02 -
- Plant-packed tacos great for weeknights or parties
- Both sauces can be made ahead to save time
- Cauliflower gives all the fun of buffalo flavor with a veggie base
03 -
- Soak your cashews for at least twenty minutes for a super smooth crema
- Always roast the cauliflower in a single layer so every piece gets golden and crisp
- Warm the tortillas gently so they bend easily and do not crack during folding