Spicy Buffalo Cauliflower Tacos with Vegan Ranch Sauce

Servings: 4 | 45 minutes | 350 kcal

Mexican cuisine is famous for its innovative and diverse use of vegetables. This recipe takes inspiration from traditional Mexican tacos and combines it with the tanginess of buffalo sauce, which is typically American. The vegan ranch sauce is my own twist, designed to add a creamy and cooling element to the spicy filling.

I once prepared these tacos for a group of my non-vegan friends, without telling them it was a vegan dish. They were blown away by the flavours and couldn't believe it when I revealed the truth.

Ingredients

1 pieces Cauliflower
1 cups Buffalo Sauce
12 pieces Taco shells
2 cups Cabbage
2 pieces Carrots
1 cups Vegan mayonnaise
2 teaspoons Dried parsley
1 teaspoons Dried dill
1 teaspoons Garlic powder
1 teaspoons Onion powder
2 teaspoons Vinegar

Instructions

Preheat your oven to 425°F (220°C). Cut the cauliflower into small florets and toss them in the buffalo sauce.
Bake the cauliflower for 25 minutes, until it' crispy and glazed with sauce.
While the cauliflower is baking, chop the cabbage and carrot into thin strips and mix them together.
To prepare the vegan ranch sauce, combine the vegan mayonnaise, parsley, dill, garlic powder, onion powder, and vinegar. Mix until smooth.
Warm the taco shells in the oven for a few minutes.
To assemble the tacos, fill each shell with the cabbage and carrot mix, add the spicy buffalo cauliflower, then top with a generous drizzle of vegan ranch sauce.