Buffalo Cauliflower Tacos

Bomb Ass Buffalo Cauliflower Tacos

Spicy buffalo cauliflower tacos will be your new favorite dinner recipe! The buffalo cauliflower is crispy on the outside and soft and tender on the inside and it has the perfect amount of heat! Vegan.
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 468kcal
Author Stacey Eckert


Pesto Cream Sauce -

Buffalo Cauliflower -


Pesto Cream Sauce -

  • Add all the pesto ingredients to a high powered blender and blend on high until smooth and creamy. Store in the fridge until you're ready to serve. 

Buffalo Cauliflower -

  • Preheat the oven to 425 degrees. Cut large florets off the head of cauliflower.
  • In a large mixing bowl, combine the oat flour, garlic powder, black pepper, smoked paprika, and coconut milk. Mix until the lumps have dissolved. Add the large cauliflower florets to the bowl with the wet ingredients and mix to coat every nook and cranny of the cauliflower.
  • Pour the breadcrumbs into a small bowl. Use tongs to pull each piece of cauliflower out of the batter, tap the side lightly to get rid of any excess, and then dip each piece in the breadcrumbs and place it on a parchment lined tray. Bake for 15 minutes. 
  • Remove the tray from the oven. Carefully, put the cauliflower bites into a big bowl and pour the buffalo sauce over the top and gently mix it to coat each piece.
  • Return the coated cauliflower florets back onto the tray and bake it for an additional 10-12 minutes or until cauliflower bites are crispy. Then build your tacos! 


  • Make sure you don't cut the cauliflower florets too small. If they're too small then it will take a long time to coat each piece in breadcrumbs.
  • If you don't want to use Frank's buffalo sauce, you can make your own vegan buffalo hot sauce (I linked to the recipe that I use in the blog post).
  • If you'd like to make this recipe gluten-free, use gluten-free oat flour and gluten-free breadcrumbs. 


Calories: 468kcal