Print

Buffalo Cauliflower Tacos with Ranch Slaw


  • Author: She Likes Food
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 8-10 1x
  • Category: Dinner, Vegan
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Description

These Buffalo Cauliflower Tacos are crispy, spicy and refreshing!  They’re easy to make and so full of flavor.  Perfect for an exciting vegan/vegetarian dinner.


Ingredients

  • 1 large head cauliflower
  • 1 cup all purpose flour or GF AP flour
  • 1 cup plain, unsweetened almond milk, or other non-dairy milk
  • 1/2 tsp granulated garlic
  • 1/2 teaspoon salt
  • 2 cups panko breadcrumbs
  • 1 cup hot sauce, such as Frank’s Red Hot
  • 2 tablespoons vegan butter
  • 2 tablespoons pure maple syrup
  • Corn tortillas
  • Guacamole for serving, if desired

Ranch Slaw

  • 46 cups shredded cabbage and carrot
  • 1/2 cup ranch dressing, I used my homemade vegan ranch dressing
  • 1 teaspoon pure maple syrup
  • 1 teaspoon dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon chopped fresh herbs, whatever you have on hand
  • Salt and pepper, to taste

Instructions

  1. Add all ranch slaw ingredients, except for the cabbage, to a medium sized bowl and whisk.  Next, add in the cabbage mixture and stir again until everything is coated.  Refrigerate until needed.
  2. Heat oven to 425 degrees F.  Add the flour, granulated garlic, salt and almond milk to a large bowl and mix until a thick batter is formed.  Cut the cauliflower into bite size florets and add to the batter.
  3. Mix until all the cauliflower is coated with the batter.  Next, add in the breadcrumbs and stir again until everything is coated.
  4. Pour the cauliflower onto a large baking sheet and give it a little shake to make sure the cauliflower pieces are spread out and not on top of each other.  Bake until golden brown, about 15 minutes.
  5. Make the buffalo sauce while the cauliflower is baking.  Add the hot sauce, butter and maple syrup to a small saucepan and cook over medium heat until everything is melted together.  Remove cauliflower from the oven and add to a large bowl.  Pour sauce over and mix until all the cauliflower is coated.  Place back onto the sheet pan and back into the oven and bake for another 7-10 minutes.  You can pour the sauce right over the sheet pan instead of transferring to a bowl, but I’ve found it’s easier to get a good coating by adding it to a bowl.
  6. Assemble your tacos: spread a spoonful of guacamole onto a tortilla and top with a few pieces of the buffalo cauliflower and a little bit of slaw.