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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!

Course Dinner
Cuisine American, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Vegan Test Kitchen


Roasted Cauliflower

  • 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 freshly ground black pepper


  • 8 tortillas, small
  • 1 c kale, washed and chopped
  • 2 avocados, sliced
  • bunch fresh cilantro, chopped
  • 2 limes, juiced
  • 4 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 fresh lime juice


Roasted Cauliflower

  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper set aside.

  2. 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.

  3. Cover with a lid and shake to combine evenly. 

  4. Spread evenly on the baking sheet and bake for 20 minutes. Flip half-way through! 

  5. When the timer goes off, turn the oven up to "Broil" and cook for an additional 3-5 minutes.

  6. Remove from the oven and pour back into the bowl. 

  7. Drizzle with remaining buffalo sauce, cover with the lid and shake to combine. 

  8. Top with chopped cilantro and green onions. Set aside.

Creamy Avocado Sauce

  1. Add ingredients to a food processor and blend until creamy.

  2. Toss kale with Avocado Sauce in a lidded bowl until coated. 


  1. Plate tortillas and top with roasted cauliflower and creamy avocado kale. Top with additional sliced avocados and lime juice. Enjoy!!

Notes & More

Recipe adapted