Baked Buffalo Cauliflower Tacos have cauliflower florets coated in buffalo sauce and panko, then baked until crispy. Serve them in a taco for a filling and flavorful meatless meal.
I love to incorporate plant-based meals into my diet, but I try to make them flavorful and filling.
These Baked Buffalo Cauliflower tacos check off both boxes because they are loaded with flavor and satisfying.
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. If you need instructions for an Air-Fryer version, check it out here.
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.
Now 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 place it on a baking sheet. Don't worry about coating the entire floret, you just want just 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), and add diced avocado, and cilantro.
Frequently Asked Questions
The Buffalo cauliflower is best eaten right away, but if you have leftovers, store everything separately. Reheat the buffalo cauliflower in the oven, toaster oven, or air fryer. Otherwise, they will be soggy if you reheat them in the microwave.
I love how light and crispy panko is, but you can also used crushed corn flakes (cereal) or toasted bread crumbs.
I would suggest only keeping these in the fridge for up 2 days.
Feel free to add any additional toppings like sliced onions, sliced celery, or carrots would be great too!
Want more meatless recipes? Check these out:
Baked Buffalo Cauliflower Tacos
- 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.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.