Hello, flavor fanatics! Chef Bin Jaoe here, and today we’re bringing the fire straight to your plate with one of my go-to flavor bombs—Buffalo Cauliflower Tacos. These bad boys are spicy, crunchy, creamy, and ridiculously satisfying. They look like something from a hip street food truck, but trust me—you can whip them up at home like a kitchen pro.

Whether you’re a full-on plant-based eater or just looking for something bold and fun for Taco Tuesday, this recipe is gonna rock your apron off. Cauliflower gets roasted until crispy, tossed in spicy buffalo sauce, then tucked into warm tortillas with cool, creamy toppings. Every bite? Fire. Let’s dive in!

You’re gonna love this next-level flavor lineup—discover great ideas like these in our full Vegetarian Dinner Recipes guide for even more meatless magic by Chef Bin Jaoe.

Why Buffalo Cauliflower Tacos Is the New Star of Taco Night

Cauliflower’s Big Comeback

Once seen as the boring veggie on the buffet line, cauliflower’s now having a full-blown glow-up. When you roast it? It crisps up with that toasty caramelized edge. When you toss it in buffalo sauce? You’re basically giving it a spicy personality makeover—and it soaks up that flavor like a champ.

And if you’re wondering why it belongs in a taco? Simple. Because tacos make everything better. Add fresh slaw, creamy dressing, maybe a few pickled onions? Boom. Flavor fireworks.

Why These Tacos Work

Tacos should be bold, fast, and unforgettable. And that’s exactly what this recipe delivers. We’re balancing heat, cool, crunch, and cream in every bite. Plus, they’re:

• Oven-roasted (no deep-frying!)
• Vegetarian (vegan-friendly too)
• Perfect for weeknights or party platters
• Loaded with bold buffalo flavor

Buffalo Cauliflower Tacos Recipe (Chef Bin Jaoe’s Style)

Ingredients (Makes 6 tacos)

For the Cauliflower:

• 1 medium head of cauliflower, cut into bite-size florets
• 1 cup all-purpose flour
• 1 cup plant-based milk (or regular milk)
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 1 tbsp olive oil
• ¾ cup buffalo sauce (Frank’s RedHot, all day)

For the Tacos:

• 6 small corn or flour tortillas
• 1 cup shredded cabbage or slaw mix
• ½ avocado, diced
• ¼ cup vegan ranch or regular ranch dressing
• 2 tbsp chopped fresh cilantro
• Lime wedges (don’t skip ‘em)

Step-by-Step Directions

1. Preheat your oven to 425°F (220°C). Line a baking tray with parchment.
2. Make the batter: In a bowl, mix the flour, milk, garlic powder, paprika, salt, and pepper until smooth.
3. Coat the cauliflower: Toss florets into the batter, coat well, then spread them on the tray. Drizzle with olive oil.
4. Roast for 25 minutes. Flip halfway. They should be golden and crisp.
5. Buffalo it up: Transfer cauliflower to a bowl, toss with buffalo sauce until well coated. Return to the oven for 10 more minutes to get sticky and bold.
6. Warm tortillas while the cauliflower finishes.
7. Build the tacos: Load tortillas with buffalo cauliflower, cabbage, avocado, ranch drizzle, cilantro, and a squeeze of lime.

Best Toppings for Buffalo Cauliflower Tacos

If you’re asking “What toppings go on cauliflower tacos?”—here’s my A-list:

Chef Tip: Don’t overstuff! Build layers. Let each bite breathe.

Is Buffalo Cauliflower Tacos Healthier Than Wings?

Short answer: Yes—and here’s why.

You’re ditching the deep fryer and saturated fats. Plus, cauliflower brings fiber and nutrients to the party. It’s a win-win on flavor and health.

What Goes Well with Buffalo Cauliflower Bites?

These tacos bring serious heat, so side dishes should cool it down or complement the crunch. Try:

• Sweet potato wedges – naturally sweet with a little spice
• Cucumber mint salad – bright and cooling
• Corn on the cob – charred with lime and chili powder
• Garlic rice or cilantro lime quinoa – for that full plate feel

Bonus: leftovers? Turn them into a grain bowl or wrap tomorrow.

How Does Erewhon Make Their Buffalo Cauliflower?

Everyone’s been buzzin’ about Erewhon’s buffalo cauliflower, and I get it. Here’s how they build that famous flavor (and how to bring it home):

• Organic cauliflower
• Light rice flour or almond flour coating (gluten-free!)
• Air-fried or convection-roasted
• Tossed in buffalo + a hint of coconut sugar
• Served with microgreens + tahini-ranch

Wanna recreate it? Sub flour for almond flour, bake at high heat (air fryer if you’ve got one), and drizzle a little maple syrup into your buffalo sauce for that sweet twist. But honestly? My version right here? Next-level fire.

Chef Bin Jaoe’s Final Bite

These Buffalo Cauliflower Tacos aren’t just a vegetarian option—they’re the star of the dang show. Crispy, spicy, creamy, and fresh. Whether you’re cooking for a crowd, meal-prepping for the week, or just showing off on taco night, this recipe delivers.

So preheat that oven, grab your favorite hot sauce, and let’s taco ‘bout greatness. This one’s going straight into your regular dinner rotation—I guarantee it.

FAQs:

What toppings go on cauliflower tacos?
Shredded slaw, avocado, creamy ranch, lime juice, cilantro, and pickled onions for crunch and zing.

Is buffalo cauliflower healthier than wings?
Yes! It’s oven-roasted, plant-based, lower in fat, and packed with fiber and vitamins.

What goes well with buffalo cauliflower bites?
Try cucumber salad, sweet potato wedges, corn, or herbed rice. They also make great bowls and wraps.

How does Erewhon make their buffalo cauliflower?
They go gluten-free with almond flour, toss it in spicy-sweet buffalo sauce, and top with vegan ranch and greens.

Conclusion

And there you have it, my flavor-seeking friends—Buffalo Cauliflower Tacos that bring the heat, the crunch, and the creamy cool-down, all wrapped in one powerhouse bite. Whether you’re plant-based all the way or just taco-curious, this dish proves you don’t need meat to bring the flavor thunder.

From the golden roast on that cauliflower to the fiery hit of buffalo and the satisfying crunch of fresh toppings—these tacos are the kind of meal that gets devoured fast and remembered long. And the best part? You made it. In your kitchen. No reservations, no deep fryer, just bold, homemade heat.

So next time you want to wow your crowd—or just treat yourself to something crave-worthy—you know what to do. Grab that cauliflower, fire up the oven, and let Chef Bin Jaoe guide you to taco glory.

Until next flavor adventure, stay spicy and keep cooking from the soul.

Buffalo Cauliflower Tacos That Bring the Heat – A Chef Bin Jaoe Favorite

Recipe by Chef Bin JaoeCourse: homeCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

350

kcal

Total time

49

minutes

Ingredients

• For the Cauliflower:

• 1 medium head of cauliflower, cut into bite-sized florets

• 1 cup all-purpose flour

• 1 cup plant-based milk (or regular milk)

• ½ tsp smoked paprika

• Salt and black pepper to taste

• 1 tbsp olive oil

• ¾ cup buffalo sauce (Frank’s RedHot)

• For the Tacos:

• 6 small corn or flour tortillas

• 1 cup shredded cabbage or slaw mix

• ½ avocado, diced

• ¼ cup vegan ranch or regular ranch dressing

• 2 tbsp chopped fresh cilantro

• Lime wedges (optional but essential)

Directions

• Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper.
• Make the batter: In a large bowl, mix flour, plant-based milk, garlic powder, smoked paprika, salt, and pepper until smooth.
• Coat the cauliflower: Toss cauliflower florets in the batter, coat well, and spread on the tray. Drizzle with olive oil.
• Roast for 25 minutes. Flip halfway through. The cauliflower should be golden and crispy.
• Buffalo it up: Transfer cauliflower to a bowl, toss with buffalo sauce, and return to the oven for another 10 minutes for a sticky, bold finish.
• Warm tortillas while the cauliflower finishes.
• Assemble the tacos: Load the tortillas with buffalo cauliflower, shredded cabbage, avocado, a drizzle of ranch, fresh cilantro, and a squeeze of lime.

Notes

• For an extra crispy texture, consider air frying the cauliflower instead of roasting it. Simply coat the florets in the batter, then air fry them at 375°F for about 15-20 minutes, flipping halfway. This method gives you a crunchy bite while keeping the cauliflower light and flavorful—perfect for those who want to skip the oven! You can also adjust the spice level by adding more buffalo sauce or a sprinkle of cayenne pepper for an extra kick.