Crispy Baked Buffalo Cauliflower Tacos
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Craving comfort food? These buffalo cauliflower tacos are the perfect solution for a crispy baked, veggie filled, wrapped in a tortilla kind of meal!
I’m a sucker for tacos. Especially tacos that have a perfect little crispy. Throw in some buffalo sauce and I’m sold!
Buffalo Cauliflower Tacos
I love that this comfort goodness moonlights as your daily veggie at the same time. It’s like the perfect food. Especially when you pile on all the toppings and sauce, both spicy and creamy of course.
Fillings
Obviously, we start with my crispy baked cauliflower for these tacos. But we can’t stop there. Here are some of our favorite filling ingredients:
- Avocado
- Cabbage or cabbage slaw
- Cilantro
- Lettuce
- Tomatoes
- Onions
- Radishes
- Roasted potatoes
- Other roasted veggies
Toppings
What you top your tacos with is almost as important as the base ingredient. Like a good marriage, each part needs to bring it’s A game to work together perfectly!
My most favorite topping here is the buffalo sauce that this recipe is centered around. I make an amazing homemade buffalo sauce, but you can always buy it if you are pressed for time.
But it doesn’t just stop at the buffalo sauce. Here are some more of my favorite toppings:
- Fresh salsa
- Vegan ranch dressing
- Spicy cilantro cream sauce
- Vegan nacho cheese
- Tangy dill cream sauce
- Vegan sour cream
What kind of tortillas are best?
The type of tortillas you use for tacos are a personal preference, there is no one right answer.
While a corn tortilla is more typical of tacos, you most certainly can find taco sized flour tortillas too. There are even grain free options like cassava, chickpea and almond flour tortillas.
You can also make your own tortillas, like these homemade corn tortillas.
Another option, is to use tortilla alternatives like lettuce leaves, coconut wraps or the even more unique jicama wrap
Prep tips
When it comes to crispy things, it’s always best to eat them fresh. So I recommend making the buffalo cauliflower the day you plan to eat these.
But there are still things you can do ahead of time to make this recipe easy the day of!
- Cut the cauliflower.
- Mix the cauliflower coating.
- Prep the toppings.
- Make any sauces.
If you happen to have leftovers, you should store them in an airtight container in the fridge.
When you are ready to eat it, bake again in the oven to regain some of the crispiness. It won’t be as good as it is fresh, but it will work.
How to Make Buffalo Cauliflower Tacos
- Make the crispy buffalo cauliflower.
- Prep your toppings.
- Build the tacos and devour!
Serving suggestions:
If you want to make this a full party on your table, you can serve these tacos full fiesta style! Here are some amazing sides that would be awesome:
- Vegan bean dip
- Mexican black beans
- Mexican coleslaw
- Guacamole
- Homemade tortilla chips
- Poblano and corn soup
- Tequila lime chickpea soup
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
Ingredients
- 1 recipe buffalo cauliflower wings (make the entire thing)
- 10 tortillas of choice
Optional toppings:
Instructions
- Make the buffalo cauliflower.
- Prep the toppings you are using.
- Warm the tortillas.
- Put the tacos together by putting 3 cauliflower wings plus the toppings of choice into each tortilla.
- Serve fresh and devour!
Notes
- 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.
Nutrition
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
