Vegan Buffalo Cauliflower Tacos

These vegan buffalo cauliflower tacos are perfectly spicy, with hot buffalo sauce and a tangy avocado crema. Made with whole food ingredients!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


Buffalo Cauliflower

  • 1 Head Cauliflower
  • Drizzle Neutral Vegetable Oil like avocado
  • 1/4 Cup Buffalo Sauce I like Frank's Red Hot
  • Black Pepper to taste
  • 1 Tsp Garlic Powder
  • 1 Tsp Paprika

Tangy Avocado Crema

  • 1 Avocado pitted
  • Juice from 1 Lime
  • 4 Tbs Extra Virgin Olive Oil
  • 1 Clove Garlic
  • 1/2 Jalapeno ribs and seeds removed
  • 1 Tbs Fresh Cilantro
  • 1/2 Tsp Salt or more to taste
  • Black Pepper to taste
  • Water, to thin as needed

The Rest of the Tacos

  • Soft Taco Shells
  • Chopped Red Onion
  • Chopped Spinach


Buffalo Cauliflower

  1. Preheat your oven to 425 degrees F.

  2. Start by cutting your cauliflower into bite-sized florets (see photo for reference).

  3. In a bowl, toss cauliflower, oil, spices, and buffalo sauce until all florets are evenly coated.

  4. On a baking sheet lined with parchment paper, bake cauliflower for 25-30 minutes, or until slightly browned.

Tangy Avocado Crema

  1. While cauliflower is baking, make the crema. Combine all ingredients into a blender and blend on high until smooth and creamy. 

Putting It All Together

  1. Assemble your tacos! 

  2. Take the taco tortillas and add in as much cauliflower as you like. Top with the crema, and add on some red onion and chopped spinach. Be sure to add on any other toppings you like.

  3. Serve, and enjoy!