Buffalo Cauliflower Tacos - Live Slow Run Far

Buffalo Cauliflower Tacos

Another taco recipe? Yep. As far as we know, there’s a Friday night every week which means a minimum of 52 taco occasions per year, which in turn means you gotta keep things fresh and have a proper taco repertoire. We’re slowly working our way through the whole vegetable arsenal, highlighting a new one every time, and chose to work with cauliflower this time around (or actually, again – we’ve done it once before). Its peak season is now, so make sure you get around to cooking this recipe this fall!

I think it’s safe to say the Buffalo sauce concept is far more common and well known in America than in Sweden (I, for one, had never had it before I met Mike) and it’s definitely something that comes with an automatic chicken association – but none of that business here, obviously. Nope, instead we’re looking at super crispy, juicy and SO flavorful cauliflower florets being the star of the show, paired with some white beans, crunchy cabbage and a yummy sauce, all wrapped up in a tortilla bread and best devoured immediately.

Craving tacos but not liking what you see here? Then we’ll happily point you in the direction of these Crunchy Broccoli Tacos, our take on Vegan “Fish” Tacos and another Cauliflower Tacos recipe, but with corn and chipotle vibes instead. Happy taco night!

För recept på svenska, klicka här: Blomkålstacos med Buffalosås

Makes 16 small tacos
Total Time: 50 min


Buffalo Cauliflower

1 large head of cauliflower (1.3 kg)
150 ml all purpose flour
150 ml water
1 1/2 tsp paprika
1/2 tsp salt
4 tbsp hot sauce
2 tbsp canola oil


100 ml vegan mayonnaise
1 tbsp lemon juice
1 clove garlic, finely chopped
1 tbsp chopped fresh dill (1 tsp dried)
1 tbsp chopped fresh parsley (1 tsp dried)

To Serve

16 small tortilla breads
1/4 head of cabbage (300 g), shredded
460 g cooked white beans (600 ml)


  1. Set the oven to 225ºC. Cut the cauliflower head into florets, slice up the stem and chop the leaves roughly and place in a large bowl.
  2. Whisk together the flour, water, paprika and salt in a small bowl. Pour the mixture over the cauliflower, and toss to coat evenly. Spread the cauliflower over two oven sheets, and bake in the oven for 20 minutes, switching the place of the pans halfway through.
  3. Meanwhile, stir together the hot sauce with the canola oil. Take the cauliflower out of the oven and brush with the hot sauce mixture. Place the sheets back in the oven, and bake for another 15-20 minutes, again switching halfway, until the cauliflower is crispy but not burnt.
  4. To make the sauce, stir together the mayonnaise, lemon juice, garlic and herbs. Set aside.
  5. To serve: place a handful of cauliflower on a tortilla bread, top with some cabbage and white beans and drizzle with the sauce.

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