Go Back
+ servings
close up shot of taco filled with buffalo cauliflower, kale, carrots, and a green sauce on top

Vegan Buffalo Cauliflower Tacos

These buffalo cauliflower tacos are baked for a healthier plant-based taco alternative that is spicy & delicious!
4.75 from 8 votes
Print Pin
Course: Vegetarian Lunch + Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10 small tacos


Baked Buffalo Cauliflower

  • 1 head cauliflower cut into bite sized pieces (about 6 cups loosely packed)
  • ½ cup hot sauce
  • 2 Tablespoons oil I used avocado oil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Cashew Cilantro Crema

  • ½ cup raw cashews soaked 1 hour in hot water
  • ½ cup packed cilantro
  • 6-8 Tablespoons water
  • ½ teaspoon garlic powder or 1 fresh garlic clove
  • 1 Tablespoon lime juice
  • ½ teaspoon salt add more or less to preference

Taco Ingredients

  • 10 mini flour tortillas
  • 1 cup loosely packed kale/cabbage mix sub 1:1 with any fresh greens
  • 2 small avocados or 1 large
  • 1 Tablespoon lime juice
  • salt & pepper to taste


  • Before starting this recipe make sure to soak the cashews in hot water for at least 30 minutes before blending. They can also be soaked in a container of cold water in the fridge for 6-8 hours if that is easier.

Bake the Buffalo Cauliflower:

  • Preheat the oven to 400F and line a baking sheet with parchment paper. Then, chop up a large head of cauliflower into bite sized pieces. Add the chopped cauliflower to the parchment lined tray.
  • Next, drizzle ¼ cup of the buffalo sauce, the oil, garlic powder, salt, and pepper on top of the cauliflower and toss together until evenly coated. Reserve the remaining ¼ cup of buffalo sauce to pour on after baking. If you prefer, the cauliflower and sauce ingredients can also be mixed together in a large bowl and then added to the baking tray.
  • Then, add the tray of cauliflower to the oven and bake for 30 minutes until the cauliflower is baked through and beginning to crisp. I recommend tossing the cauliflower halfway through baking to make sure it bakes evenly.
  • Remove the tray of baked cauliflower from the oven and pour oven the remaining ¼ cup of buffalo sauce right away. Then, toss the cauliflower with the buffalo sauce until evenly coated and set aside.

Make the Cilantro Crema & Avocado Smash:

  • While the cauliflower is baking, make the vegan crema & avocado smash.
  • Add the soaked cashews, cilantro, garlic powder, lime juice, water, and salt to a food processor or blender and blend until smooth and creamy. I like my sauce thicker, so I only use 6 Tbsp of water, but you can use 8 Tbsp for a thinner sauce.
  • To make the avocado smash, add the avocado, lime juice, salt, and pepper to a bowl and mash together with a fork.

Assemble the Tacos:

  • To assemble the tacos, add about 1 Tbsp of the avocado smash to each taco. Then, top with a small amount of fresh kale, a few pieces of the baked buffalo cauliflower, and finish with a drizzle of cilantro crema on top. Serve warm and enjoy!


  • If you do not want to make the cilantro crema, these tacos also go really well with a vegan ranch sauce
  • I highly recommend Frank's hot sauce for this recipe
  • Leftover buffalo cauliflower can be stored in the fridge in a closed container for 2-3 days and reheated when ready to eat.
  • Leftover cilantro crema can be stored in the fridge in a closed container for 5-7 days.
  • The avocado smash does not store well as leftovers and is best made the day you are planning to eat the tacos.


Serving: 2small tacos with crema | Calories: 383kcal | Carbohydrates: 35g | Protein: 9g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 1354mg | Potassium: 993mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1606IU | Vitamin C: 100mg | Calcium: 97mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!