Buffalo Vegan Cauliflower Tacos – BBQ flavored
These vegan cauliflower tacos are my answer to anyone who thinks going plant-based means giving up on that smoky, BBQ-wing flavor. Cauliflower florets get dipped in a spiced batter, baked until crisp, then piled into corn shells with a crunchy slaw, creamy avocado sauce, and tangy pickled onion. I’m up with another Mexican dish for you, and this one has an incredible BBQ vibe that will make you fall in love.
If you clicked on this recipe then it’s probably because you enjoyed my last taco recipe! If that’s not the case, then hello and get ready for a super delicious taco recipe, this time with an even better summer feel because we’re adding those BBQ flavors. You don’t have to think that your barbecue days are over just because you decided to follow a vegan diet. I’m excited to tell you that I’ve managed to come up with this incredibly tasty technique that resulted in something amazingly close to BBQ wings. This version, though, is vegan and cruelty-free, so I’m saying it’s much better than the original.
What makes these cauliflower tacos so good
Everything here comes together from three simple components: the baked BBQ cauliflower, a quick two-cabbage slaw, and a fresh avocado sauce. The cauliflower is the star, and the whole trick lives in the batter. A “magical” mix of spices and herbs transforms simple cauliflower into a delicacy, and even though this can be classified as vegan comfort food, I assure you it’s a whole lot healthier than any of that pre-packaged stuff in the store. I’m also constantly trying to sneak more cruciferous veggies into my diet, so cauliflower and cabbage in one recipe is a happy win.
The ingredients, and why each one earns its place
Nothing here is fancy, but a few notes will help you shop and prep with confidence:
- Cauliflower broken into florets keeps roughly even sizes so they bake at the same rate. Aim for pieces about the size of a large walnut.
- Coconut milk and flour form the base of the batter that clings to each floret. The coconut milk adds body without any dairy.
- Flax meal or psyllium husks act as the binder. Whisked into the liquid, they thicken the batter so it coats instead of running off.
- Taco seasoning, nutritional yeast, brown sugar and soy sauce (or tamari) are the flavor engine. The sugar helps the coating caramelize, the soy sauce brings savory depth, and the nutritional yeast rounds everything out.
- Avocados, jalapeno, cilantro and lime juice blend into the creamy sauce that cools the whole taco down.
- Green and red cabbage, dill, olive oil and apple cider vinegar make the crunchy slaw. The vinegar keeps it bright and cuts the richness.
- Pickled red onion, chopped parsley and corn taco shells finish the plate with tang, freshness, and a sturdy vessel to hold it all.
Use tamari instead of soy sauce if you need the recipe to be gluten-free, and reach for certified gluten-free corn taco shells too.
Why baking gives you crispy cauliflower without frying
The reason this batter works is the combination of a starchy coating and a hot oven. When you dip each floret and lay it on parchment at 200 C, the flour and coconut milk set into a shell while the sugar in the mix caramelizes on the surface. Flipping the florets halfway through the 25 minute bake exposes both sides to direct heat, so you get an even, golden crust all the way around instead of a soggy underside. That crisp exterior with a tender inside is what makes these taste so close to BBQ wings, no deep fryer required.
Tips for getting it right the first time
- Whisk the batter until it’s smooth and well-combined before you start dipping, so every floret gets an even coat.
- Give the flax meal or psyllium a minute to thicken the batter. If it looks thin, let it sit a moment before dipping.
- Don’t crowd the baking tray. Space the florets out so steam escapes and they crisp instead of steaming.
- Flip them halfway through baking, as noted in the recipe, for that even browning on both sides.
- Mush the slaw by hand as the recipe says. Working the cabbage a little softens it and helps the vinegar and oil coat every shred.
- Let the cauliflower cool and set for a couple of minutes after baking so the coating firms up before you build the tacos.
How to assemble your tacos
Building is the fun part. Add a teaspoon of slaw into each taco shell first, so it acts as a bed for everything else. Pile on the baked cauliflower florets, then a few pickled red onions, a little more slaw, and a generous drizzle of that avocado sauce. Finish with chopped parsley and a splash of lime if it needs a lift. Serve right away while the cauliflower is still crisp.
What to serve alongside
These tacos already feel like a full summer plate, but they love a little company. Round out the spread with a bowl of vegan corn chowder for a cozy contrast, or keep the finger-food theme going with a batch of avocado fries on the side. If you want to lean further into the theme, my vegan grilling recipes are full of ideas to build a whole plant-based cookout around this dish.
Make-ahead and storage
The components store better separately than fully assembled, since a built taco goes soft quickly. Keep the baked cauliflower in an airtight container in the fridge for up to two days and re-crisp it in a hot oven for a few minutes before serving. The slaw holds for a day or two but will soften as the vinegar works on the cabbage, so it’s best fresh. The avocado sauce is best the day you make it, though a squeeze of extra lime and a tight cover help slow browning. If you love cooking with this vegetable, I have a whole collection of vegan cauliflower recipes to explore, and my BBQ cauliflower steaks use a similar smoky flavor if you want more of that vibe.
If you make these BBQ cauliflower tacos, I’d love to know how the coating crisped up for you and whether you piled on extra avocado sauce like I always do. Please rate the recipe and leave a comment below with your own tweaks. Guilty as charged on going back for a third taco here, but I know you’re guilty too, so we’re not to blame because it’s just so tasty!
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Cauliflower tacos – BBQ flavored
Ingredients
- 10 corn tacos shells
- 1 cauliflower head broken into florets
For the dough:
- 1 cup coconut milk
- 4 Tbsp flour
- 2 tsp flax meal oe psyllium husks
- 1 Tbsp taco seasoning
- 1 Tbsp nutritional yeast
- ½ brown sugar
- 1 tsp soy sauce or tamari
- ½ tsp black pepper
For the guacamole dip:
- 2 avocados
- 2 tsp jalapeno chopped
- 2 Tbsp cilantro
- 1 Tbsp lime juice
- salt and pepper to taste
- 2 Tbsp water
For the slaw:
- ½ cup cabbage chopped
- ¼ cup red cabbage chopped
- 2 Tbsp dill chopped
- 1 tsp olive oil
- 1 tsp apple cider vinegar
- salt and pepper to taste
For the topping:
- 1 pickled red onion
- chopped parsley
Instructions
- Preheat the oven to 200 C.
- Cover a baking tray with some parchment paper.
- Mix all the dough ingredients in a bowl until well-combined.
- Dip every cauliflower floret into the dough mixture, then put in on the prepared baking tray.
- Repeat with all cauliflower florets.
- Bake for about 25 minutes, flipping them halfway. Let them cool and set aside.
- Meanwhile, combine all the slaw mixture ingredients in a bowl, mush by hand, and set aside.
- To assemble the tacos, add a teaspoon of slaw into a taco shell, add the baked florets, pickles, more slaw and sprinkle with some avocado sauce, chopped parsley and a splash of lime if needed.
- Enjoy!
Frequently Asked Questions
Yes, every component is plant-based. The batter uses coconut milk instead of dairy and flax meal or psyllium husks as the binder instead of egg, the sauce is built on avocado, and the whole recipe is free of any animal products. It’s a fully vegan, cruelty-free taco.
The florets are dipped in a coconut milk and flour batter, then baked on parchment at 200 C for about 25 minutes. Flipping them halfway through browns both sides, and the sugar in the batter caramelizes so you get a crisp shell and a tender center, no frying needed.
You can adapt them. Use tamari in place of soy sauce, choose certified gluten-free corn taco shells, and swap the wheat flour in the batter for a gluten-free flour blend. Always check that your taco seasoning is gluten-free too, since blends vary by brand.
Both act as a binder that thickens the batter so it clings to the cauliflower instead of running off. Whisked into the coconut milk and flour, they help the coating set into a shell in the oven. Either one works, so use whichever you have on hand.
It’s best to store the parts separately rather than assembling in advance. Keep the baked cauliflower in the fridge for up to two days and re-crisp it in a hot oven before serving. The slaw holds a day or two, and the avocado sauce is best made the day you serve, with a squeeze of lime to slow browning.
They pair nicely with vegan corn chowder for a cozy contrast or avocado fries to keep the finger-food theme going. Because they carry a smoky BBQ flavor, they also fit right into a plant-based cookout spread alongside other vegan grilling dishes.
Yummmm, this cauliflower recipe is simply amazing!
Thank you! Happy to hear you liked the recipe!