Crispy Buffalo Cauliflower Tacos with Vegan Ranch Sauce

Servings: 4 | 45 minutes | 320 kcal

Although the exact origin of this recipe is unknown, it' thought to have been inspired by the popular Buffalo Wings from the Buffalo city, New York. The twist here is replacing chicken wings with cauliflower and making it vegan-friendly. It' a fusion of Mexican and American cuisine, where the spiciness of buffalo sauce meets the comfort of a soft taco.

I remember the first time I had Buffalo Cauliflower Tacos. It was at a small vegan restaurant in downtown LA, and I was blown away by the explosion of flavors. Since then, I knew I had to recreate it in my kitchen, and after several attempts, I came up with this recipe which is a crowd favorite in my circles.

Ingredients

1 pieces Cauliflower
1/2 cups Buffalo sauce
8 pieces Corn tortillas
1 cups Vegan mayonnaise
1 teaspoons Dill
1 teaspoons Paprika
1 teaspoons Garlic powder
to taste grams Salt
to taste grams Pepper

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and toss them in buffalo sauce. Spread out the florets on the baking sheet.
Bake the cauliflower for around 20 minutes until it' crispy and golden brown.
While the cauliflower is baking, prepare the vegan ranch sauce. Mix vegan mayonnaise, dill, paprika, garlic powder, salt, and pepper. Stir until well combined.
Heat the corn tortillas in a dry skillet over medium heat until they're warm and pliable.
Assemble the tacos by spreading a spoonful of ranch sauce on each tortilla, then add the baked cauliflower. Fold and serve immediately.