Who Needs Chicken? Meet Your New Favorite Buffalo Taco

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I’ve experimented with everything from spice levels to cooking times, and let me tell you, these are worth a try. The cauliflower florets develop this incredible crispiness when baked, and the tangy buffalo sauce brings just the right amount of heat. To keep things fresh, I top them with a simple slaw that adds a nice crunch, then finish with a drizzle of creamy ranch for extra flavor. The best part? They’re perfect for both casual weeknights and lively weekend get-togethers. If you’re looking to shake up your usual taco routine, give these a whirl—trust me, your taste buds will thank you.

Difficulty Level: easy

25 min Prep
30 min Cook
55 min Total
6 Servings

Ingredients

  • 1 medium head of cauliflower, cut into florets
  • 1 cup all-purpose flour
  • 1 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup buffalo sauce
  • 6 small flour tortillas
  • 1 cup shredded cabbage
  • 1/2 cup diced tomatoes
  • 1/4 cup ranch dressing

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth. Dip each cauliflower floret into the batter and place on the baking sheet.
  3. Bake the cauliflower in the preheated oven for 25 minutes or until golden brown and crispy.
  4. Remove the cauliflower from the oven and toss in buffalo sauce until well-coated. Return to the oven and bake for an additional 5 minutes.
  5. Warm the tortillas in a pan or microwave. Assemble the tacos by placing buffalo cauliflower, shredded cabbage, and diced tomatoes in each tortilla.
  6. Drizzle ranch dressing over the filled tacos and serve immediately.

Also Check Out: Super Easy Buffalo Chicken Sandwiches

Nutrition

Calories: 450cal
Carbohydrate: 50g
Protein: 10g
Fat: 20g
Cholesterol: – -mg
Sodium: 800mg
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