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Buffalo-Ranch Cauliflower Tacos

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

If you’re looking for a new twist on tacos, check these out!  These Buffalo-Ranch Cauliflower Tacos have flavors of buffalo sauce and ranch, and are completely plant-based!

Buffalo-Ranch Cauliflower Tacos

Buffalo-Ranch Cauliflower Tacos

Author: Heidi Boortz
Servings : 4

Ingredients

  • 1/4 cup hot sauce
  • 2 tsp extra virgin olive oil
  • 2 tsp garlic powder
  • 2 1/4 tsp onion powder
  • 1/4 cup agave
  • 1 tsp unsulphured molasses
  • 1/2 tsp paprika
  • 1/4 tsp dried dill
  • 1/4 tsp dried parsley
  • 1/2 tsp dried chives
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 can coconut milk full fat, chilled and drained (cream reserved)
  • 1 1/2 cups 100% whole wheat panko
  • 2 lbs cauliflower stemmed and cut into florets
  • 1 cup 100% whole wheat flour
  • 1/2 red onion finely diced
  • 1 avocado
  • 1 1/2 cups mixed baby greens
  • 4 each 100% whole grain soft flour tortilla

Instructions

  • Preheat oven to 425. Line a baking sheet with parchment paper. Combine hot sauce, olive oil, agave, molasses, dry seasonings, and coconut cream. Mix well.
  • Place breadcrumbs in a separate bowl. Set aside.
  • Fold cauliflower florets into the hot sauce mixture. Gently remove each piece, shaking off excess batter. Dredge in breadcrumbs. Place on prepared baking sheet.
  • Bake 15 minutes. While cauliflower is baking, mash avocado. Stir in chopped onion. Set aside.
  • When cauliflower has baked for 15 minutes, remove from oven and carefully add it to a large bowl. (It will be hot.) Pour remaining hot sauce mixture over, and return to baking sheet. Bake 10 more minutes at 425.
  • Spread avocado mixture evenly on each tortilla. Top with baby greens and cauliflower.
Tried this recipe?Let us know how it was!
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