Spicy, healthy Vegan Buffalo Cauliflower Tacos!
Buffalo sauce is one of my favorite ways to add heat and tang to plant-based dishes. If you enjoy spicy food—like chili flakes, sriracha, or jalapeños—you’ll love these tacos. They pair a crisp, saucy roasted cauliflower with a cooling, tangy avocado crema for a satisfying, whole-food meal.
I’ve been working to create more exciting plant-based recipes and to show how flavorful vegetarian cooking can be. On Instagram I share everyday meals to give people inspiration for simple, nourishing plant-based eating. There’s a misconception that vegan or vegetarian food has to be bland or boring; my goal is to prove otherwise. With a few techniques and bold flavors, ingredients like kale, cauliflower, and beans can be transformed into dishes you’ll crave.
This recipe is a great example: tender cauliflower florets coated in hot buffalo sauce and roasted until slightly browned, then scooped into soft tortillas and topped with a bright avocado crema. Add red onion and spinach for texture and freshness, and feel free to include any other toppings you enjoy. These tacos are quick to prepare and full of flavor—perfect for weeknights or casual gatherings.
Vegan Buffalo Cauliflower Tacos
Ingredients
Buffalo Cauliflower
- 1 Head Cauliflower
- Drizzle Neutral Vegetable Oil (like avocado oil)
- 1/4 Cup Buffalo Sauce (I like Frank’s RedHot)
- Black Pepper, to taste
- 1 Tsp Garlic Powder
- 1 Tsp Paprika
Tangy Avocado Crema
- 1 Avocado, pitted
- Juice from 1 Lime
- 4 Tbs Extra Virgin Olive Oil
- 1 Clove Garlic
- 1/2 Jalapeno, ribs and seeds removed
- 1 Tbs Fresh Cilantro
- 1/2 Tsp Salt, or more to taste
- Black Pepper, to taste
- Water, to thin as needed
The Rest of the Tacos
- Soft Taco Shells
- Chopped Red Onion
- Chopped Spinach
Instructions
Buffalo Cauliflower
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Preheat your oven to 425°F (220°C).
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Cut the cauliflower into bite-sized florets.
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In a bowl, toss the florets with oil, garlic powder, paprika, black pepper, and buffalo sauce until evenly coated.
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Spread on a parchment-lined baking sheet and roast for 25–30 minutes, until slightly browned and tender.
Tangy Avocado Crema
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While the cauliflower roasts, combine the avocado, lime juice, olive oil, garlic, jalapeño, cilantro, salt, and pepper in a blender. Blend until smooth, adding water a little at a time to reach your desired consistency.
Putting It All Together
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Warm your taco shells and fill each with roasted buffalo cauliflower.
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Top with avocado crema, chopped red onion, and spinach. Add any other favorite toppings and adjust seasonings to taste.
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Serve immediately and enjoy.
P.S.
If you make these tacos, please tag @wellandfull and use #wellandfull on Instagram so I can see your photos—I love seeing your variations and feedback.