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Buffalo Cauliflower Tacos

Are sick of eating chicken every night?? Try replacing it with this versatile vegetable, the cauliflower!! Toss it in some sauce and add your favorite toppings and you have an out of this world TACO WITH A TWIST!!!
Prep Time10 minutes
Cook Time15 minutes
Servings: 4 -6 servings
Author: Tara

Ingredients

  • 1 head cauliflower cut into bite-size pieces
  • 1/2 cup gluten-free hot sauce like Frank's Red Hot
  • 1 tbsp dairy-free margarine or butter, melted
  • 1/4 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • Corn Tortillas
  • Sliced avocado
  • Chopped romaine lettuce
  • Sliced jalapenos
  • Sliced green onions
  • Ranch Dressing

Instructions

  • Preheat oven to 450 degrees.
  • Place chopped cauliflower in a gallon-size zip-top bag. In a small bowl, whisk together the margarine, hot sauce, and seasoning; add to the bag, zip and shake to coat all of the cauliflower. Scatter in a single layer on a baking sheet and roast for 15 minutes, stirring occasionally until browned and crisp on edges.
  • Meanwhile, heat a skillet on the stovetop. Once hot, place the corn tortillas one at a time, turning until browned and crisp in spots. This keeps the tortillas from tearing when they’re filled!
  • Assemble the tacos by laying out the tortillas, and top with the cauliflower, avocado, lettuce, jalapenos (optional), and onions. Spoon on some vegan ranch dressing and serve.