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Buffalo Cauliflower Tacos

Bomb Ass Buffalo Cauliflower Tacos

Cauliflower florets are tossed in a creamy oat flour batter, coated in panko breadcrumbs, and tossed in vegan buffalo sauce before being twice-baked to make perfectly crispy vegan buffalo cauliflower nuggets! Tuck these tasty morsels into warm tortillas for a taco dinner that everyone will love!
Course Dinner
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 servings
Calories 403kcal


  • (2) Large Mixing Bowls
  • Small Bowl
  • Large Baking Tray
  • Blender


Pesto Cream Sauce

  • cup raw cashews
  • 1 small garlic clove
  • 1 cup fresh basil leaves
  • 2 tbsp lemon juice
  • ½ cup water
  • tsp salt
  • tsp black pepper

Buffalo Cauliflower


  • 8 medium tortillas
  • 5 oz spinach
  • 1 small red onion


  • Preheat the oven to 425 degrees.
  • In a large mixing bowl, combine 1 cup oat flour, 1 tsp garlic powder, ¼ tsp smoked paprika, ⅛ tsp black pepper, and 2 cups coconut milk. Stir together until all of the lumps have dissolved and the batter is smooth. 
  • Put all of the cauliflower florets into the bowl with the batter and use a large spoon to stir and coat each piece of cauliflower with the batter.
  • Pour 1 ½ cups panko breadcrumbs into a small bowl. Use tongs to dip each piece of cauliflower into the breadcrumbs. Make sure to rotate the cauliflower to coat each side. Arrange the battered cauliflower on a parchment-lined tray and bake for 15 minutes.
  • While the cauliflower is baking, make the pesto sauce. Add ⅓ cup raw cashews, 1 garlic clove, 1 cup fresh basil leaves, 2 tbsp lemon juice, ½ cup water, salt, and pepper to a medium blender cup. Blend on high until smooth and creamy. If the sauce is too thick, you can add a little bit more water until you reach your desired consistency. Store the sauce in the fridge to chill until you're ready to serve. 
  • Remove the tray from the oven. Carefully, transfer the cauliflower into a large mixing bowl and pour 2 cups of vegan buffalo sauce over the top. Use a large spoon to gently toss the cauliflower with the sauce. Put the florets back onto the tray and bake it for an additional 10-12 minutes or until cauliflower bites are crispy.  
  • In a warm tortilla, add fresh spinach, thinly sliced red onions, 4-5 buffalo cauliflower bites, and a drizzle of pesto sauce.


  • Try to cut the cauliflower florets into pieces that are easy to eat, but not too small, because the bigger pieces are easier to batter and coat. 
  • You can use whatever breadcrumbs you have on hand, but I've found that panko bread crumbs make the best crispy coating. 
  • Use unsweetened coconut milk from a refrigerated carton to make the batter. It's a little bit thinner than canned coconut milk, but it's super creamy. If you use canned coconut milk, you'll need to add water to thin the batter because it will be very thick. 
  • Store the leftovers in an airtight container in the fridge for 3-4 days or freeze it for a future meal.
  • To make these tacos gluten-free, you need to use gluten-free oat flour, breadcrumbs, and tortilla wraps.


Serving: 1taco | Calories: 403kcal | Carbohydrates: 46g | Protein: 11g | Fat: 21g | Saturated Fat: 14g | Sodium: 2224mg | Potassium: 763mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1850IU | Vitamin C: 60mg | Calcium: 121mg | Iron: 5mg