Since going vegan I began researching vegan dinner ideas like crazy. Breakfast and lunch were pretty much under control, but dinner was another story!
I’m now happy to report that I have enough vegan dinner ideas for a lifetime!
With that said, these Spicy Buffalo Sauce Cauliflower Tacos are at the top of my vegan dinner ideas list! Not only that, but the taste-testers agree – vegans and non-vegans LOVE these hot and crispy spicy tacos. They literally disappear so quick that I now double the recipe so I can enjoy leftovers for lunch the next day.
Fact about me: I attended undergraduate and graduate school in Buffalo, NY so I am SUPER snobby when it comes to buffalo sauce recipes. Yep, you can trust me when I say – this recipe meets my ridiculously high buffalo sauce recipe standards! For this recipe I special ordered Anchor Bar Buffalo Wing Sauce because it’s my favorite. I promise, it tastes the BEST. It comes from the bar where buffalo sauce was created! And, no – no-one is sponsoring this post! I just love this buffalo sauce that much.
Also, I’ll admit, I used to slather my pizza and wings in blue cheese dressing, so finding a substitute was a challenge, but … this Avocado Sauce is a winner. No, it tastes nothing like Blue Cheese dressing, but it sure as heck tastes incredible with these tacos!
I seriously hope ya’ll love these tacos as much as me! They’re perfect for Taco Tuesday or any night of the week you’re craving something spicy!
They make great party appetizers too!
Did I mention they’re ready in 20 minutes?
Yep. Super easy and quick, great for weeknights!
Hot & Spicy Buffalo Cauliflower Tacos
The only recipe you'll ever need for Taco Tuesday. They're spicy, hot and full of vegan goodness. Top with creamy avocado and crunchy kale for added texture and flavor!
- 1/2 cauliflower head, cut into chucks
- 5 tsp olive oil
- 1 tsp garlic powder
- 1 tsp chili powder
- 3/4 c buffalo sauce we used Anchor Bar Medium Wing Sauce
- pinch sea salt
- pinch fresh ground black pepper
- 8 tortillas, small
- 8 oz kale, washed and chopped
- 2 avocados, sliced
- 3 tbsp fresh cilantro, chopped
- 1 lime
- 3 green onions, chopped
Creamy Avocado Sauce
- 2 avocados
- 2 cloves garlic
- 1/4 c vegan mayo we used Just Mayo
- 1/4 c water
- 1/2 tsp sea salt
- squeeze lime juice
Preheat oven to 425 degrees. Line a baking sheet with parchment paper set aside.
Combine the cauliflower chunks with the olive oil, garlic powder, chili powder, pepper and 1/4 cup of the hottest, spiciest buffalo sauce you'll ever taste.
Cover with a lid and shake to combine evenly.
Spread evenly on the baking sheet and bake for 20 minutes. Flip half-way through!
When the timer goes off, turn the oven up to "Broil" and cook for an additional 3-5 minutes.
Remove from the oven and pour back into the bowl.
Drizzle with remaining buffalo sauce, cover with the lid and shake to combine.
Top with chopped cilantro and green onions. Set aside.
Creamy Avocado Sauce
Add ingredients to a food processor and blend until creamy.
Toss kale with Avocado Sauce in a lidded bowl until coated.
Plate tortillas and top with roasted cauliflower and creamy avocado kale. Top with additional sliced avocados and lime juice. Enjoy!!
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