These oven roasted buffalo cauliflower tacos are SO GOOD! Spicy buffalo cauliflower florets are paired with a super crunchy celery carrot salsa and topped with ranch dressing and blue cheese crumbles. They're the perfect vegetarian bar food mashup that's great for dinner, game days, and lunches!
Even though I'm not a vegetarian, I absolutely adore these roasted buffalo cauliflower tacos! They're spicy, creamy, crunchy and chewy and they hit all the flavor and textural notes that I crave!
I developed this recipe for my sister in law who's been a vegetarian for a few years now.
Since she can't enjoy the wing platter when we order out from Finger Lickin' BBQ, one of our favorite local restaurants, I made this recipe to encompass all those delicious flavors!
The entire recipe is super basic but still totally delicious.
The buffalo cauliflower florets are basically tossed in store bought buffalo sauce and roasted.
I actually took a poll on my instagram because I couldn't decide if the recipe for should be fried or roasted. About 75% of y'all voted for roasted and I couldn't be more thankful!
Not only does it save some extra calories but to be honest, I hate frying at home!
But since they're not fried, I knew they needed some crunch. So I created a simple salsa using carrots and celery.
For the creamy component, store bought ranch gets drizzled over everything.
And because I'm obsessed with cheese, we top the whole thing with crumbled blue cheese.
So let's get to it!
What you need to make them
for the tacos
- buffalo sauce (I recommend Frank's!)
- blue cheese crumbles (I recommend Roth Cheese!)
- ranch dressing
- corn tortillas (flour would work too!)
for the salsa
- lime juice
How to make them
Making these buffalo cauliflower tacos is super simple since they're oven roasted and not fried.
The first thing you'll want to do is to preheat your oven to 425F degrees.
To begin, you'll want to break down half a head of cauliflower into tiny florets. You can do this by roughly chopping or tearing them apart with your hands.
Once they're broken down, you'll want to toss them with some buffalo sauce and a sprinkle of salt.
Now place them on a lined baking sheet and space them evenly apart.
Bake them for 25 minutes in the oven until they're tender and browned.
When it comes to baking them, I recommend not tossing them half way so that you get some of that crispiness from the pan. You also don't have to use a lined baking sheet, but I like doing so because it makes clean-up much easier.
While the cauliflower is roasting in the oven, it's time to make the salsa.
Simply combine chopped carrots, tomatoes, celery, cilantro, lime juice and salt. Give it a good toss and set aside.
Then once the cauliflower is tender and browned, remove the baking sheet from the oven and toss with the remaining buffalo sauce.
Now it's time to make the tacos!
Begin by toasting a tortilla shell. I do it right over the open flame on my natural gas stovetop. If you don't have a gas range, you could also just toast them in a nonstick pan.
When the shell is toasted, add a few spoonfuls of the buffalo roasted cauliflower then top with a some of the celery salsa, a drizzle of ranch, and a sprinkle of blue cheese crumbles. And that's that!
Other ways to serve them
Although this recipe is already naturally gluten free since we're using corn tortillas, you could also skip the tortilla all together and make a salad.
Simply chop up some crispy romaine lettuce and place the toppings on top.
You could also serve this recipe over a bed of brown rice if you'd like.
Another tasty way that I love using these ingredients is in a wrap! Just add all ingredients to a spinach or roasted red pepper wrap and roll it up! Easy peasy!
What to pair them with
If I were making these tacos for lunch, I'd probably pair them with sweet potato black bean chili or this walking taco casserole!
But if I were making these for a party or get together, I'd pair them with jerk chicken salad sandwiches, loaded buffalo fries, chicken bacon ranch quesadillas, or some of these awesome cream cheese sausage balls.
For more tasty vegetarian dishes, try these singapore street noodles, vegetarian poke bowls, or this baked burrata pasta.
Save the recipe for later
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Buffalo Cauliflower Tacos with Ranch, Blue Cheese and Celery Carrot Salsa
for the tacos
- ½ head cauliflower (or about 5 cups) chopped
- ½ cup buffalo sauce divided
- ⅓ cup blue cheese crumbles
- ½ cup ranch dressing
- corn tortillas, toasted
For the salsa
- ½ cup carrots finely chopped
- ½ cup tomatoes finely chopped
- ½ cup celery finely chopped
- ¼ cup cilantro finely chopped
- ¼ lime juiced
- Preheat oven to 425 degrees.
- Toss cauliflower with ¼ cup buffalo sauce and sprinkle with salt.
- Place on a lined baking sheet and spread the florets evenly apart. Bake for 25 minutes.
- Meanwhile, assemble the carrot celery salsa. Combine carrots, tomatoes, celery, cilantro, lime juice and salt then toss.
- Once the cauliflower is tender and browned, remove from the oven and toss with the remaining buffalo sauce.
- Assemble tacos by adding a few scoops cauliflower, a drizzle of ranch, a spoonful of carrot celery salsa and some blue cheese crumbles.