Vegan Cauliflower Buffalo Tacos – Spicy, Tangy, and Easy Weeknight Dinner

These tacos bring the bold, tangy heat of buffalo sauce to tender roasted cauliflower, then cool it all down with creamy slaw and fresh toppings. They’re easy enough for a weeknight, but fun enough to serve to friends. The textures are spot on: crisp edges, soft tortillas, and crunch from veggies.

You’ll get big flavor with simple ingredients and minimal prep. If you love buffalo wings but want a lighter, plant-based spin, this is your new go-to.

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Vegan Cauliflower Buffalo Tacos - Spicy, Tangy, and Easy Weeknight Dinner

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 1 large head of cauliflower, cut into bite-size florets
• 3 tablespoons olive oil (or avocado oil)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional, for depth)
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup buffalo sauce (check it’s vegan; many are naturally)
• 1 tablespoon melted vegan butter (or neutral oil) to mix with buffalo sauce
• 8–10 small tortillas (corn or flour, warmed)
• 2 cups shredded cabbage (or coleslaw mix)
• 1 small carrot, grated (optional)
• 2 green onions, thinly sliced
• 1/4 cup vegan mayo
• 1 tablespoon apple cider vinegar (or lemon juice)
• 1 teaspoon maple syrup (optional, to balance heat)
• 1/4 teaspoon celery salt (or regular salt)
• Fresh cilantro, chopped (for topping)
• 1 avocado, sliced (optional)
• Lime wedges, for serving

Instructions

• Heat the oven. Preheat to 425°F (220°C).Line a large baking sheet with parchment for easy cleanup.
• Prep the cauliflower. Cut into medium florets. Aim for similar sizes so they roast evenly. Pat dry to help them crisp up.
• Season and oil. In a bowl, toss cauliflower with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.Spread in a single layer on the baking sheet.
• Roast until golden. Bake for 20–25 minutes, flipping halfway. You want browned edges and tender stems. If using an air fryer, cook at 400°F (205°C) for 14–16 minutes, shaking once.
• Make the buffalo coating. Stir together buffalo sauce and melted vegan butter.This adds richness and helps the sauce cling to the cauliflower.
• Toss and finish. Transfer hot roasted cauliflower to a bowl, pour the buffalo mixture over, and toss to coat. Return to the baking sheet and roast 5 more minutes to set the sauce.
• Mix the slaw. In another bowl, combine cabbage, carrot, and green onions. Stir together vegan mayo, apple cider vinegar, maple syrup, and celery salt.Toss with the vegetables until lightly coated. Taste and adjust salt or vinegar.
• Warm the tortillas. Heat in a dry skillet, over a gas flame, or wrapped in foil in the oven for a few minutes. Warm tortillas are more flexible and taste better.
• Assemble the tacos. Add a layer of slaw to each tortilla.Top with buffalo cauliflower, avocado slices, and cilantro. Squeeze lime over the top.
• Serve right away. These are best hot and crispy, with extra buffalo sauce on the side if you like more heat.

Why This Recipe Works

Buffalo sauce and cauliflower are a perfect match. The sauce’s tangy heat clings to roasted florets, which soak up flavor without getting soggy.

Baking (or air frying) keeps the cauliflower crisp, giving you that satisfying bite without deep frying. A quick slaw adds creaminess and crunch, balancing the spice. Everything fits neatly in warm tortillas for a handheld meal that feels indulgent yet fresh.

What You’ll Need

• 1 large head of cauliflower, cut into bite-size florets
• 3 tablespoons olive oil (or avocado oil)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional, for depth)
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup buffalo sauce (check it’s vegan; many are naturally)
• 1 tablespoon melted vegan butter (or neutral oil) to mix with buffalo sauce
• 8–10 small tortillas (corn or flour, warmed)
• 2 cups shredded cabbage (or coleslaw mix)
• 1 small carrot, grated (optional)
• 2 green onions, thinly sliced
• 1/4 cup vegan mayo
• 1 tablespoon apple cider vinegar (or lemon juice)
• 1 teaspoon maple syrup (optional, to balance heat)
• 1/4 teaspoon celery salt (or regular salt)
• Fresh cilantro, chopped (for topping)
• 1 avocado, sliced (optional)
• Lime wedges, for serving

How to Make It

1. Heat the oven. Preheat to 425°F (220°C).

   Line a large baking sheet with parchment for easy cleanup.

2. Prep the cauliflower. Cut into medium florets. Aim for similar sizes so they roast evenly. Pat dry to help them crisp up.
3. Season and oil. In a bowl, toss cauliflower with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.

   Spread in a single layer on the baking sheet.

4. Roast until golden. Bake for 20–25 minutes, flipping halfway. You want browned edges and tender stems. If using an air fryer, cook at 400°F (205°C) for 14–16 minutes, shaking once.
5. Make the buffalo coating. Stir together buffalo sauce and melted vegan butter.

   This adds richness and helps the sauce cling to the cauliflower.

6. Toss and finish. Transfer hot roasted cauliflower to a bowl, pour the buffalo mixture over, and toss to coat. Return to the baking sheet and roast 5 more minutes to set the sauce.
7. Mix the slaw. In another bowl, combine cabbage, carrot, and green onions. Stir together vegan mayo, apple cider vinegar, maple syrup, and celery salt.

   Toss with the vegetables until lightly coated. Taste and adjust salt or vinegar.

8. Warm the tortillas. Heat in a dry skillet, over a gas flame, or wrapped in foil in the oven for a few minutes. Warm tortillas are more flexible and taste better.
9. Assemble the tacos. Add a layer of slaw to each tortilla.

   Top with buffalo cauliflower, avocado slices, and cilantro. Squeeze lime over the top.

10. Serve right away. These are best hot and crispy, with extra buffalo sauce on the side if you like more heat.

Storage Instructions

• Cauliflower: Store cooled buffalo cauliflower in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or air fryer to bring back crispness.
• Slaw: Keep the slaw separate in the fridge for up to 2 days.

  If it looks watery, give it a quick toss before serving.

• Tortillas: Store at room temperature in a sealed bag and warm just before serving.
• Freezing: Not recommended for the slaw. You can freeze roasted, un-sauced cauliflower for up to 2 months and toss in buffalo sauce after reheating.

Health Benefits

• Veggie-forward: Cauliflower is high in fiber, vitamin C, and antioxidants. It’s filling without being heavy.
• Plant-based fats: Using olive oil and avocado adds heart-healthy fats that support satisfaction and flavor.
• Lower in saturated fat: Compared to fried wings, these tacos skip deep frying and use vegan butter sparingly.
• Customizable sodium and spice: You’re in control of the sauce, so you can choose lower-sodium buffalo sauces or dilute with a little water or extra lemon juice.

What Not to Do

• Don’t overcrowd the pan. Crowded florets steam instead of crisp.

  Use two trays if needed.

• Don’t skip drying the cauliflower. Excess moisture prevents browning and makes the sauce slide off.
• Don’t add buffalo sauce too early. Coat after roasting, then return briefly to set the sauce. Adding it at the start leads to soggy florets.
• Don’t over-dress the slaw. You want a light, creamy coating, not a soupy mix that will sog out the tortillas.
• Don’t assemble too far ahead. Build tacos just before eating for the best texture.

Alternatives

• Gluten-free: Use certified gluten-free corn tortillas and double-check your buffalo sauce.
• No vegan mayo? Swap in plain unsweetened vegan yogurt, adding a little extra salt and lemon to brighten it.
• Milder version: Mix buffalo sauce with extra vegan butter, maple syrup, or a spoon of tahini to soften the heat.
• Extra protein: Add crispy baked chickpeas or pan-seared tofu cubes to the tacos.
• Flavor twist: Try a garlic-cilantro crema (vegan yogurt, lime, garlic) or a drizzle of dairy-free ranch instead of slaw dressing.
• Different veg: Roast broccoli or Brussels sprouts the same way if you’re out of cauliflower.
• Grill option: Skewer the seasoned cauliflower and grill over medium heat, then toss in buffalo sauce off the heat.

FAQ

How spicy are these tacos?

That depends on your buffalo sauce. Most sauces are medium heat.

If you’re heat-sensitive, mix the sauce with more vegan butter or a bit of maple syrup, or serve extra slaw and avocado to cool things down.

Can I make them oil-free?

Yes. Roast cauliflower on parchment after tossing with spices and a splash of vegetable broth or aquafaba. Skip the vegan butter in the buffalo sauce and thin the sauce with a little water if needed.

The texture won’t be as crispy, but it still tastes great.

What’s the best tortilla for these tacos?

Corn tortillas give a classic taco flavor and hold up well when warmed. Flour tortillas are softer and slightly sweeter. Use what you prefer, and warm them so they don’t crack.

Can I prepare anything in advance?

Yes.

Cut the cauliflower and mix the dry spices ahead of time. Make the slaw up to a day in advance. Roast the cauliflower just before serving, then toss in buffalo sauce and finish in the oven.

Is buffalo sauce always vegan?

Many are, but some include butter or Worcestershire sauce.

Check the label for animal products. If in doubt, use a hot sauce plus vegan butter and a splash of vinegar to make your own quick buffalo sauce.

How do I reheat leftovers without losing crispness?

Use a hot skillet or air fryer at 375–400°F for a few minutes until the edges re-crisp. Avoid microwaving the cauliflower if you want to keep texture; microwave only for speed.

What sides go well with these tacos?

Try corn on the cob, black beans with lime, a simple cucumber salad, or roasted sweet potato wedges.

A cold, crunchy salad balances the spice nicely.

Wrapping Up

Vegan Cauliflower Buffalo Tacos deliver big flavor with simple steps and pantry-friendly ingredients. Roast, toss, and assemble—no deep fryer required. Keep the slaw crisp, the tortillas warm, and a lime wedge handy, and you’ve got a satisfying, crowd-pleasing meal.

Make them mild or fiery, add your favorite toppings, and enjoy a fresh, plant-based take on a comfort classic.