Baked Buffalo Cauliflower Tacos are Crunchy, Spicy, and Vegan.
I love to incorporate plant based meals into my diet, but try to make them flavorful and filling.
These Baked Buffalo Cauliflower tacos check off both of those boxes because they are loaded with flavor and keep you feeling satisfied.
What you will need to make these tacos: Cauliflower Florets, Buffalo Sauce, Panko Bread Crumbs, Tortillas, Ranch, Cabbage, and Avocado.
How to Make Crispy Buffalo Cauliflower
I've tried several methods of making baked buffalo cauliflower, and this method is my favorite.
We're using your favorite buffalo sauce and toasted panko bread crumbs. If you are new to using panko, it's a popular Japanese bread crumb that gives a nice airy crunch to food. You can also find gluten free panko if you need it.
Toasting the panko first gives it even more crispiness, so do that while the oven is preheating to 400 degrees.
Then were going to dip each cauliflower floret in buffalo sauce, or you can add it to a bowl and combine to coat all the cauliflower.
Each buffalo coated cauliflower floret gets a sprinkle of panko then placed on a baking sheet. Don't worry about coating the entire floret, you just want enough to add that layer of crunch.
Bake the cauliflower in a 400 degree oven for 20 minutes, then turn on the broiler for 2 min to get even more crunch.
Assembling the Tacos
The Taco Golden Rule- Always warm up your tortillas before building the taco. This rule applies to both corn and flour tortillas, warm them up either in the oven or on the stove. Keep them warm in a tortilla warmer or wrapped in foil.
Layer on some shredded cabbage or lettuce on the bottom of your tortilla and give a little squeeze of lime. Then pile on the baked buffalo cauliflower, drizzle some ranch (vegan if needed), add diced avocado, and cilantro.
Can the Buffalo Cauliflower be Reheated?
The Buffalo cauliflower is best eaten right away, but if you have leftovers, store everything separate.
Reheat the buffalo cauliflower in the oven, toaster oven, or air fryer. Otherwise they will be soggy if you reheat in the microwave.
I would suggest only keeping these in the fridge for no more than 2 days.
Feel free to add any additional toppings like sliced onions, sliced celery and carrots would be great too!
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Baked Buffalo Cauliflower Tacos
- 8 Corn or Flour Tortillas Warmed
- 1 Cauliflower Washed and cut into florets
- 1 Cup Buffalo Sauce I used Frank's Hot
- 1 Cup Panko Seasoned with salt and pepper
- 1 tsp Oil
- Shredded Cabbage or Lettuce
- 1 Lime
- 1 Avocado diced
- Ranch Vegan Ranch, or Blue Cheese Dressing
- Preheat oven to 400 degrees. Add Panko, oil, salt and pepper to a baking sheet and spread out evenly. Bake panko at 400 degrees for 5 minutes. Remove and place into a bowl.
- Wash, and cut cauliflower into even size florets. Place buffalo sauce in a small bowl and dip cauliflower floret in buffalo sauce using a fork, shake off excess, then sprinkle panko over.Or you can add all the buffalo sauce to a bowl with the cauliflower and toss to coat evenly. Then place on a baking sheet and sprinkle panko on top of each floret. This way is faster but you don't get panko on all sides of the cauliflower.
- Bake cauliflower for 20 minutes then turn on the broiler for 2 minutes to get more crunch and color. Remove from oven.
- Warm tortillas in the oven or stove. Layer tortilla with some cabbage or lettuce and a squeeze of lime juice. Add buffalo cauliflower, ranch, chopped avocado, and cilantro.
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