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When I am craving something crispy, spicy, and loaded with fresh vegetables, these crispy baked buffalo cauliflower tacos are my number 1. I add crispy baked cauliflower florets, creamy avocado, and crunchy cabbage to warm tortillas for a meal that comes together in 1 hour, tastes like comfort food, but still packs plenty of nutrients.
Turning basic vegetables into something spectacular and delicious is one of my favorite ways to cook for my kids, and these crispy baked buffalo cauliflower tacos are a firm favorite. After seeing how much they love my vegan buffalo cauliflower wings, it was only a matter of time before they ended up inside a taco. The combination of crispy coating, spicy buffalo sauce, and fresh toppings reminds me of restaurant-style tacos. Make sure you try this recipe soon.
I created these tacos when game day and taco night collided. Usually I would serve my vegan buffalo chicken dip with various sides, but my boys did not want to sacrifice the tacos or the buffalo dip. Then I thought, why not use one of their other favorite recipes and add it to a tortilla with all the fresh toppings? And it worked! It worked a little too well, in fact, since every taco night for the next few weeks had to be the same.
The thing I love most about these crispy baked buffalo cauliflower tacos is that they satisfy comfort food cravings while putting vegetables front and center. As a mom and health coach, I always welcome that in my kitchen. Cauliflower is full of fiber and vitamin C, avocado adds healthy fats, and fresh cabbage brings extra crunch and color.
Every layer in these crispy baked buffalo cauliflower tacos has a purpose. First, I coat the cauliflower in a light batter before baking it until crisp, then toss it in Buffalo sauce and return it to the oven so the sauce caramelizes on every piece. While the cauliflower finishes cooking, I prepare the fresh toppings and warm the tortillas before assembling each taco with plenty of crunchy vegetables and creamy dressing.
The first time I served these tacos for a casual al fresco dinner with friends, I kept all the fixings separate and allowed everyone to assemble their own. My one friend, who is the pickiest eater I have ever known, filled her kids’ tortillas with avocado and nothing else. Oh, I remember those days. When her son saw everyone else’s tacos, he asked for the crispy things on his one too. She reminded him that he does not like cauliflower, and he declared that she was wrong; that cauliflower was his favorite. This was a lie, but after that night, crispy baked cauliflower was and still is his favorite vegetable. I hope you try this recipe and enjoy a newfound admiration for this simple vegetable.
🥘 Ingredients
I keep the ingredients list for crispy baked buffalo cauliflower tacos pretty simple, allowing the flavors to really shine through. This is everything I use:
Buffalo cauliflower: I make a full batch of my vegan buffalo cauliflower wings before assembling the tacos.
Tortillas: I use either corn or flour tortillas depending on what my family is craving. If I have the time, I make my own almond flour tortillas.
Vegan ranch dressing: Just a drizzle of this balances out the spicy buffalo sauce. Store-bought works well, but I like making my own homemade vegan ranch dressing.
Buffalo sauce: I like adding another spoonful of my vegan buffalo sauce right before serving for extra flavor.
Shredded cabbage: I use green cabbage, or a cabbage slaw mix for color and crunch.
Avocado: Slices of avocado add a creamy layer which works well with the other flavors and textures.
Fresh cilantro: I finish each taco with chopped cilantro for a bright flavor.
🔪 How To Make
Once the cauliflower is finished baking, everyone can build their own tacos exactly how they like them. This is how I get all the toppings prepared:
Make the crispy buffalo cauliflower: I follow the recipe for my vegan buffalo cauliflower wings, and prepare a full batch.
Prep toppings: While the cauliflower bakes, I wash and prepare all of the toppings, and mix my vegan ranch dressing.
Assemble and enjoy: I add 3 pieces of buffalo cauliflower into each tortilla, top with shredded cabbage, sliced avocado, vegan ranch dressing, fresh cilantro, and another drizzle of buffalo sauce. Then I serve the tacos immediately.
My #1 Secret Tip for this crispy baked buffalo cauliflower tacos recipe is to bake the buffalo cauliflower until it is fully crisp before adding any extra buffalo sauce. The crispy coating creates the best texture, and if I add sauce too early, it can soften the outside before the tacos are assembled.
Other Tips To Keep In Mind:
- Warm tortillas: I always warm my tortillas before filling them. Soft tortillas fold much more easily and are less likely to tear.
- Dry cabbage: After washing my cabbage, I pat it completely dry with a kitchen towel. Removing extra moisture keeps the tacos crisp instead of watery.
- Layer smart: I place the cabbage into the tortilla before adding the cauliflower. The cabbage creates a barrier that helps protect the tortilla from becoming soggy.
- Serve immediately: I assemble the tacos right before serving. Freshly baked cauliflower keeps its crispy coating much better this way.
- Sauce last: I drizzle the buffalo sauce and ranch over the top after all the other fillings are in place. This coats every bite without making the tortillas messy.
📖 Variations
I have changed my crispy baked buffalo cauliflower tacos in so many ways depending on what I have in the refrigerator. These are the versions I make on repeat:
Bean boost: I spread 1/3 cup of vegan refried beans, or warm black beans, inside each tortilla before adding the rest of the toppings. I do this when I want to increase the protein content and make the tacos more substantial.
Chipotle ranch: When I want an even spicier version, I stir 1 teaspoon of adobo sauce from canned chipotle peppers into 1/2 cup vegan ranch dressing for a smoky drizzle. Then I finish each taco with edamame guacamole and shredded romaine to balance everything.
Street corn: I add 1/2 cup of grilled corn kernels and add 2 tablespoons of finely diced red onion to each taco before serving. I finish with a squeeze of fresh lime juice, red pepper flakes, and chopped cilantro. My kids love this version so much I usually double up on the grilled corn.
🍽 Serving Suggestions
If you would like to add even more flavor to your crispy baked buffalo cauliflower tacos, I recommend replacing the shredded cabbage with Mexican coleslaw with cilantro lime dressing, and adding it to the tacos just before serving. And if you want to add even more vegetables, try it with a fresh pineapple salsa or fajita veggies.
In my house, it is just better if I leave my picky eaters to build their own tacos. Last week I decided to have a little more fun with sides and toppings, and laid out bowls of healthy guacamole instead of sliced avocado, vegan taco sauce instead of ranch, and tomatillo salsa verde instead of cabbage. My boys also requested some creamy vegan queso on the side.
🧊 Storing And ♨️ Reheating
Refrigeration: I store the buffalo cauliflower, tortillas, and toppings in separate airtight containers in the refrigerator for up to 4 days. Keeping everything separate helps the cauliflower stay crisp and the vegetables fresh.
Freezing: I freeze only the cooked buffalo cauliflower since the fresh toppings and tortillas taste much better when prepared fresh. Once the cauliflower has cooled completely, I place it in a freezer-safe container or bag for up to 2 months.
Reheating: If the cauliflower is frozen, I thaw it in the refrigerator overnight, then reheat it in a 400F oven or air fryer for 8-10 minutes until crispy again. Then I warm the tortillas separately and add fresh toppings just before serving.
❓Recipe FAQs
The baking pan can make a huge difference. If the cauliflower pieces are crowded together, they steam instead of roasting. I spread the pieces into a single layer with space between them and bake until the coating is crisp before adding the buffalo sauce. This is how I get the best texture.
I prepare the cauliflower, sauces, and toppings separately earlier in the day, but wait to bake the cauliflower until just before dinner whenever possible. If I need to bake it ahead, I reheat it in a hot oven or air fryer until it becomes crisp again before building the tacos. Freshly shredded cabbage and sliced avocado added at the last minute help every taco taste freshly made.
Yes, although I recommend thawing it completely and drying it very well before coating it in the batter. Frozen cauliflower releases much more moisture as it bakes, so the coating will not become quite as crisp as it does with fresh florets. If I use frozen cauliflower, I place it on a wire rack on top of a baking sheet for better circulation, and bake it for a few extra minutes before adding the buffalo sauce.
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Crispy Baked Buffalo Cauliflower Tacos
When I am craving something crispy, spicy, and loaded with fresh vegetables, these crispy baked buffalo cauliflower tacos are my number 1. I add crispy baked cauliflower florets, creamy avocado, and crunchy cabbage to warm tortillas for a meal that comes together in 1 hour, tastes like comfort food, but still packs plenty of nutrients.
Servings: 10
Calories: 164kcal
- My #1 Secret Tip for this crispy baked buffalo cauliflower tacos recipe is to bake the buffalo cauliflower until it is fully crisp before adding any extra buffalo sauce. The crispy coating creates the best texture, and if I add sauce too early, it can soften the outside before the tacos are assembled.
- Warm tortillas: I always warm my tortillas before filling them. Soft tortillas fold much more easily and are less likely to tear.
- Dry cabbage: After washing my cabbage, I pat it completely dry with a kitchen towel. Removing extra moisture keeps the tacos crisp instead of watery.
- Layer smart: I place the cabbage into the tortilla before adding the cauliflower. The cabbage creates a barrier that helps protect the tortilla from becoming soggy.
- Serve immediately: I assemble the tacos right before serving. Freshly baked cauliflower keeps its crispy coating much better this way.
- Sauce last: I drizzle the buffalo sauce and ranch over the top after all the other fillings are in place. This coats every bite without making the tortillas messy.
Calories: 164kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 60mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg