Buffalo Cauliflower Tacos With Ranch Sauce

These Buffalo Cauliflower Tacos are a great meat-free main—all the flavor of buffalo wings, but made with cauliflower! Top these easy tacos with vegan ranch dressing and serve.

Vegan Buffalo Cauliflower Bites
Erin Alderson

After becoming a vegetarian, there were certain flavors I missed that were primarily meat-based. Certain spice rubs and sauces were only really found paired with meat. One of my favorites: buffalo sauce.

It didn’t take long for me to start experimenting with the sauce in vegetarian ways. One of my favorite combinations became buffalo cauliflower.

These buffalo cauliflower tacos are the perfect vegan meal. Pan-frying the cauliflower helps soften the cauliflower just enough to lose the extreme crunch from raw cauliflower. However, the cauliflower still has enough texture that you’re not eating a mushy taco!

Vegan Buffalo Cauliflower Bites
Erin Alderson

What’s in the Buffalo Sauce?

One of the main challenges with buffalo sauce and vegan eating is that buffalo sauce is traditionally made with butter and hot sauce. For this recipe, I’ve taken a simple cashew cream (which also forms the base for the ranch dressing drizzled over top), and used it in place of the butter. The cream helps cut the heat and gives the buffalo sauce a bit more hold on the cauliflower.

How To Make Cashew Ranch Dressing

About 75 percent of my diet is vegan and so I think it’s fun to take a favorite vegetarian recipe and make it vegan. For these tacos, I made them vegan with help of an all-purpose cashew cream flavored to mimic classic creamy ranch dressing. For this dish, I use the cream as a replacement for the traditional mayo/buttermilk ranch dressing base and it’s a delicious and cooling drizzle to finish these slightly spicy tacos.

Cashew ranch dressing only sounds confusing. It’s made from cashew cream, which is super easy to make: just soak cashews in water and a bit of lemon juice. Bonus! It can be made in a large batch and used throughout the week as a salad dressing or dip. Just keep it refrigerated for up to five days in an airtight container.

Vegan Buffalo Cauliflower Tacos make the ranch sauce
Erin Alderson

I love using cashew cream as a base instead of the buttermilk/mayo combination because the slightly thicker texture reminds me of store-bought ranch.

The fresh herbs really liven up the sauce. I like to keep cut carrots, cucumbers, and celery available in the fridge—with some cashew ranch on hand, this makes an easy after-work snack!

By the way, cashew cream is worth having around if you or loved ones aren’t eating dairy! You can easily incorporate it into other dishes, such as an herb-heavy sauce for pasta, finishing drizzle for grain bowls, or a creamy base for a vegan dip.

Vegan Buffalo Cauliflower Bites
Erin Alderson

Assembling the Buffalo Cauliflower Tacos

The cashew cream does double duty—it gets added to the buffalo sauce, and then serves as a base for the ranch dressing. The pan-fried cauliflower is tossed in the buffalo sauce then finished with a drizzle of the cashew ranch. These tacos benefit from the creaminess of the ranch and the heat of the buffalo sauce.

To round out your meal, consider serving some black beans on the side, such as these Spicy Citrusy Black Beans!

More Meat-Free Mains!

Buffalo Cauliflower Tacos With Ranch Sauce

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 2 servings

This recipe is easily doubled.

Ingredients

For the tacos:

  • 2 cups cauliflower, chopped into bite-size pieces

  • 2 teaspoons neutral oil, like canola or grapeseed

  • Pinch sea salt

  • 2 tablespoons cashew cream

  • 2 tablespoons Frank's Redhot Sauce

  • 4 tortilla corn tortillas

For the cashew ranch sauce:

  • 2 teaspoons minced fresh, flat-leaf parsley

  • 2 teaspoons minced fresh chives

  • 1 teaspoon minced fresh dill

  • 1/4 teaspoon garlic powder

  • Pinch kosher salt

  • Pinch freshly ground black pepper

  • 1/4 cup cashew cream

For serving:

  • 1/2 avocado, diced

  • 1 tablespoon chopped parsley, to garnish

Method

  1. Cook the cauliflower:

    Heat a skillet over medium heat and add the oil followed by the cauliflower. Cook, stirring frequently, until the cauliflower is tender and starting to brown, 8 to 10 minutes.

  2. Add the buffalo sauce:

    In a small bowl, combine the cashew cream with the hot sauce. Add to the pan with the cooked cauliflower and toss to coat the cauliflower. Add more hot sauce, if desired.

    Remove the pan from heat until ready to serve.

    Vegan Buffalo Cauliflower Bites
    Erin Alderson
  3. Make the cashew ranch:

    Combine the parsley, chives, dill, garlic powder, salt, pepper, and cashew cream in a bowl. Stir to combine.

    Vegan Buffalo Cauliflower Tacos make the ranch sauce
    Erin Alderson
  4. Warm the tacos:

    In a dry skillet over medium-high heat, toast the tortillas one at a time until they are warm and show a few charred spots. Keep warm under a clean kitchen towel.

  5. Assemble the tacos:

    Divide the cooked cauliflower between the tortillas. Top with diced avocado, a drizzle of the cashew ranch, and some chopped parsley.

    Vegan Buffalo Cauliflower Bites
    Erin Alderson
Nutrition Facts (per serving)
578 Calories
43g Fat
47g Carbs
12g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 578
% Daily Value*
Total Fat 43g 55%
Saturated Fat 9g 45%
Cholesterol 17mg 6%
Sodium 658mg 29%
Total Carbohydrate 47g 17%
Dietary Fiber 17g 60%
Total Sugars 6g
Protein 12g
Vitamin C 84mg 420%
Calcium 101mg 8%
Iron 3mg 18%
Potassium 1157mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.