Buffalo Cauliflower Tacos

Anyone who knows me personally knows that I love all the spicy things. When I have friends that go out of town and they ask me if they can get me something, I ask for hot sauce. I have a whole shelf dedicated to it.

I was craving tacos the other day and I wanted something a bit on the hotter side and somehow this came to me putting together Buffalo Cauliflower Tacos. Just a bit of spice, nothing too overwhelming and a Garlic Lime Aioli to calm the heat of the buffalo sauce. Now you could easily just make the buffalo cauliflower and the garlic lime aioli and eat those like buffalo wings and they’re fantastic. However as tacos they are even better!

Buffalo Cauliflower Tacos

buffalo cauliflower

Prep Time: 10 mins | Cook Time: 40 mins

Servings: 4


8 corn tortillas

1/2 cup arugula

1 head of cauliflower, cut into florets (medium sized pieces)

1 cup almond milk

1 cup of gluten free all purpose flour

1 tsp garlic powder

1 tsp onion powder

1/2 tsp sea salt

1/4 tsp smoked paprika

1/4 tsp pepper

Buffalo Sauce

1 cup of Franks Red Hot (or hot sauce of your choice)

1/2 cup earth balance butter, melted

Red Pepper Relish


1 red pepper, chopped finely

1/2 red onion, chopped finely

1 tomato, chopped finely

Garlic Lime Aioli

1/2 cup vegan mayo (I used Just Mayo)

2 tbsp lime juice

1 clove of garlic, pressed or chopped very fine

salt and pepper to taste

Preheat the oven to 450 degrees. In a large bowl combine almond milk, all purpose gluten free flour, onion powder, garlic powder, smoked paprika, salt and pepper and stir until smooth. Grab a baking sheet and line it with parchment paper. Dip each floret of cauliflower in the milk and flour mixture coating well and place on the baking sheet and put in the oven for 20 minutes.

While the cauliflower is baking prepare the buffalo sauce by combining the hot sauce and melted butter in a bowl. Once the cauliflower has cooked for 20 minutes take it out of the oven. Spoon the buffalo sauce over the cauliflower evenly coating it and cook for another 20 minutes and then remove from the oven.

For the red pepper relish combine red pepper, onion and tomatoes and toss in a bowl to combine.

In a small bowl prepare the garlic lime aioli; add mayo, lime juice, garlic, salt and pepper and stir well to combine.

To assemble the tacos grab a tortilla and top with a few pieces of the buffalo cauliflower, red pepper relish, arugula and drizzle with the garlic lime aioli. Let the facestuffing commence!





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