These Vegan Buffalo Cauliflower tacos are still one of the most requested of all the meals I serve to friends and family. Bold buffalo cauliflower is tamed by the slaw and the avocado crema to create a well balanced, satisfying meal.
Vegan Cauliflower Buffalo Tacos
Big, bold and spicy cauliflower tacos with a cool slaw and avocado crema!
Jump to Recipe
Servings: 6
Ingredients
The COOL Slaw
- 4 Cups Chopped Green cabbage
- 1 Small Jalapeno
- 2 T Rice wine vinegar
- 1/4 Cup Plain vegan yogurt
- Salt and Pepper
The Avocado Crema
- 2 Avocados
- 2 to 3 Cloves Fresh garlic
- 1/4 Cup Vegan Sour Cream (or yogurt) See link to below to Sour Cream recipe
- 1/4 Cup Almond Milk
- Lime juice from 1/2 of a lime
- Salt and Pepper
The BUFFALO Cauliflower
- 1 Head Cauliflower
- 1 Cup Flour
- 1 Cup Almond milk
- 1 T Garlic Powder
- 3/4 Cup Franks Red Hot Sauce
- 2 T Maple Syrup
- Salt and Pepper
- Medium Flour tortillas
- 1 Small Bunch of cilantro (optional)
Instructions
The COOL Slaw
- Chop up the cabbage, dice the jalapeno and combine with the other ingredients. You can play with the amount of yogurt depending on your likes - more creamy or less creamy. Put in a container and refrigerate. SIMPLE!
The AVOCADO Crema
- I use a food processor to make this crema - it helps it get nice and smoooooth.
- Place the avocado and the rest of the ingredients into a food processor and blend until nice and smooth. Again, you can play with the amount of sour cream and almond milk to make it the consistency you like.
- Place in a container and refrigerate. SIMPLE!
The BUFFALO Cauliflower
- Preheat your oven to 450 degrees.
- Chop up the cauliflower into bite size florets.
- In a large bowl, combine the flour, almond milk, garlic powder, salt and pepper.
- Place the cauliflower into the bowl with the flour/almond milk mixture and coat well.
- I like to use a metal cooling rack on top of a cookie sheet to bake the cauliflower, but a cookie sheet alone works as well. Spray well with a non-stick spray and place the cauliflower on the rack/tray and back for 20 minutes.
- While the cauliflower is baking, combine the Franks Red Hot Sauce and the maple syrup. You can add more or less maple syrup depending on your taste. I think the maple syrup takes the "edge" off the Franks sauce and adds another layer of flavor - Up to You!
- Remove the cauliflower from the oven and coat with the Franks Red Hot mixture. Return to the oven and bake for another 10 minutes or so. I like to wrap the flour tortillas and place them in the oven for the last 5 minutes or so to get them nice and warm.
- Now we assemble the tacos. Place a layer of buffalo cauliflower first, then a layer of the cool slaw and then drizzle on the avocado crema. You can sprinkle with some chopped cilantro for the big finish if you want. ENJOY - I know you will!
Submit your review | |
Average Vegan Dad
Average rating: 0 reviews
Summary
Recipe Name
Vegan Buffalo Cauliflower Tacos
Author Name
Dan Winchester
Published On
