Buffalo cauliflower has been around for a while now, but it’s never been treated quite like this. Cauliflower is perfectly roasted in spicy Frank’s Red Hot Sauce, and then loaded onto a tortilla with crispy green cabbage, my special “Vegan Pizza Shop Style Ranch”, and then topped with fresh “Celery Pico”
Check out the video below to see how I make these simple and delicious cauliflower street tacos, and then scroll down for the full recipe as well as links to the other incredible flavor variations.
- “BLT” Style Roasted Cauliflower Street Tacos
- Roasted Teriyaki Cauliflower Street Tacos with Pineapple Pico and Wasabi Cilantro Sauce
- Buffalo Ranch Cauliflower Street Tacos
Buffalo cauliflower has been around for a while now, but it's never been treated quite like this. Cauliflower is perfectly roasted in spicy Frank's Red Hot Sauce, and then loaded onto a tortilla with crispy green cabbage, my special "Vegan Pizza Shop Style Ranch", and then topped with fresh "Celery Pico"
- Buffalo Roasted Cauliflower (Instructions below)
- Celery Pico (Instructions below)
- Vegan Ranch (see NOTES)
- Frank’s Red Hot sauce
- Shredded green cabbage
street taco size flour tortillas (use gluten-free tortillas to make this dish gluten free)
- avocado (optional)
- 1 pound cauliflower (about 1/2 large head), trimmed and divided
- 1 to 2 teaspoons olive oil
- 1/3 cup Frank’s Red Hot Sauce, or more to taste
- 1 cup very thinly sliced celery (half-moon shaped)
- 1/2 cup thinly sliced onion
- 1/2 lime, juiced
- pinch of salt
Preheat oven to 425 F.
Cut your cauliflower (florets, stems, and stalk) into small, bite-sized pieces, about 1/2 to 1 inch big. Rinse well, and dry thoroughly using a lettuce spinner if you have one. In a large bowl, toss the dry cauliflower with olive oil.
Place oiled cauliflower on a lined baking sheet and bake at 425 for 20 minutes. Remove from the oven, and return the cauliflower to the large bowl. Toss with Frank’s Red Hot sauce. Return the seasoned cauliflower to the lined baking sheet (along with any remaining sauce) and roast for an additional 20 minutes, or until the cauliflower is lightly caramelized and deliciously tender.
Thinly slice the celery and onion. Combine the ingredients and toss with lime juice and a pinch of salt. Set aside until ready to serve, or store in the refrigerator.
Heat tortillas on a griddle or in the microwave. Just before eating, fill each corn tortilla with cauliflower, top with avocado and shredded cabbage. Squeeze on a generous amount of vegan ranch dressing and top with Celery Pico. Serve immediately.
Store bought vegan ranch can be used in this recipe, but if you really want to send these tacos over the edge, then I strongly recommend you make this recipe for my “Vegan Pizza Shop Style Ranch”