These vegan buffalo cauliflower tacos are the perfect plant-based alternative to your favourite Mexican dish. They’re packed with flavour and nutrients, and are sure to satisfy even the most ardent meat-eater!
Ingredients
- 1 head of cauliflower, cut into florets
- 1/2 cup buffalo sauce
- 1/4 cup vegan sour cream
- 1/2 cup chopped chives
- 1/2 cup chopped celery
- 1/2 cup shredded vegan cheddar cheese
- 10 small soft tacos
Method
- Preheat the oven to 200C/400F.
- In a large bowl, toss the cauliflower florets with the buffalo sauce until evenly coated.
- Spread the florets out on a baking tray and roast for 25 minutes, or until cooked through and slightly charred around the edges.
- Remove from the oven and let cool for a few minutes.
- In a small bowl, mix together the vegan sour cream, chives, celery and vegan cheddar cheese.
- Assemble the tacos by placing a few cauliflower florets in each taco shell, then topping with the sour cream mixture.
- Serve immediately.
Potential changes & improvements
If you’re not a fan of spicy food, you can omit the buffalo sauce and just roast the cauliflower with a little olive oil, salt and pepper. You could also add in some other vegetables, such as chopped bell peppers or diced tomatoes.
What other food it works well with
These tacos would go well with a side of refried beans or a simple green salad.
Common Mistakes
One common mistake when making buffalo cauliflower is to overcook the florets. Be sure to check on them after 20 minutes or so, and remove from the oven as soon as they’re cooked through.
Nutritional Information
Per taco:
- Calories: 170
- Fat: 7g
- Carbohydrates: 20g
- Protein: 5g
- Fiber: 3g
- Sugar: 4g
- Sodium: 540mg
Allergens
This recipe contains wheat, soy and dairy.