{"id":8219,"date":"2025-09-24T16:33:17","date_gmt":"2025-09-24T16:33:17","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8219"},"modified":"2025-09-24T16:33:21","modified_gmt":"2025-09-24T16:33:21","slug":"buffalo-cauliflower-tacos","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/buffalo-cauliflower-tacos\/","title":{"rendered":"Buffalo Cauliflower Tacos"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Buffalo Cauliflower Tacos<\/span><\/h2>\n
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These Buffalo Cauliflower Tacos make for a fun and delicious vegetarian dinner – and they're great for a tailgate menu too! Warm flatbreads are stuffed with crispy buffalo cauliflower and your favorite taco toppings for a simple and delicious meal.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Nicole – Oh My Veggies<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00bd<\/span> cup<\/span> all-purpose flour<\/span><\/li>
  • 1<\/span> teaspoon<\/span> garlic powder<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> salt<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> paprika<\/span><\/li>
  • \u00bd<\/span> cup<\/span> plain almond milk<\/span><\/li>
  • 1<\/span> head<\/span> cauliflower<\/span> chopped into florets<\/span><\/li>
  • \u00bd<\/span> cup<\/span> hot sauce<\/span> such as Frank’s buffalo sauce<\/span><\/li>
  • 1<\/span> tablespoon<\/span> canola oil<\/span> or your oil of choice<\/span><\/li>
  • 1<\/span> tablespoon<\/span> maple syrup<\/span> or agave syrup<\/span><\/li>
  • 6<\/span> small<\/span> flatbreads or tortillas<\/span><\/li><\/ul><\/div>

    Toppings – choose your favorites<\/h4>
    • 1<\/span> cup<\/span> lettuce<\/span> such as romaine; chopped<\/span><\/li>
    • \u00bd<\/span> red onion<\/span> sliced<\/span><\/li>
    • \u00bd<\/span> cup<\/span> vegan sour cream<\/span> or plain non-dairy yogurt<\/span><\/li>
    • cilantro<\/span> optional<\/span><\/li>
    • avocado<\/span> optional<\/span><\/li>
    • lime wedges<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Preheat the oven to 425\u00b0F, and line a baking sheet with parchment paper.<\/span><\/div><\/li>
      • In a large bowl, mix together the flour, garlic powder, salt, and paprika until well combined.<\/span><\/div><\/li>
      • Whisk in the almond milk until the batter is smooth.<\/span><\/div><\/li>
      • Then add the cauliflower florets and toss until they are evenly coated.<\/span><\/div><\/li>
      • Spread cauliflower out on the prepared baking sheet and bake for 20 minutes, gently stirring halfway through, or until fork tender.<\/span><\/div><\/li>
      • While cauliflower is cooking, mix together the hot sauce, oil, and maple syrup in a small bowl. Set aside<\/span><\/div><\/li>
      • Once cauliflower is cooked, transfer it to a large mixing bowl and toss with the prepared hot sauce<\/span><\/div><\/li>
      • Use a slotted spoon to transfer the cauliflower back to the baking sheet and return to the oven for 2-3 minutes, until sauce is bubbling.<\/span><\/div><\/li>
      • Serve cauliflower over the flatbread or tortillas, topped with lettuce, red onion, sour cream, and your favorite taco toppings.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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