Buffalo cauliflower tacos

Vegan Buffalo Cauliflower Tacos
  • 35 Minutes
  • Serves 4
  • Easy

These vegan, low calorie buffalo cauliflower tacos are ready in just 35 minutes and are so packed with flavour that you won’t even notice you’re being virtuous


  • cauliflower 1 large
  • garlic granules 1 tbsp
  • olive oil 
  • American hot sauce 4 tbsp, (such as Frank’s)
  • avocado 1, stoned and peeled
  • limes 2, juiced
  • jalapeño 1, finely sliced
  • cumin seeds 1 tsp, toasted
  • celery 1 stalk, finely sliced
  • red cabbage 1/4, finely sliced
  • whole wheat tortillas 8 small
  • coriander a small bunch, leaves picked


  • STEP 1Heat the oven to 240C/fan 220C/gas 9. Remove all the leaves (keep for stock) from the cauli, and cut into bite-sized florets. Tip into a bowl with the garlic granules, and 1 tbsp oil. Season well, and tip onto a shallow baking tray. Bake for 10-15 minutes until golden, and the stems still have a little crunch. Toss with the hot sauce on the baking tray until completely coated and bake for another 5-10 minutes until golden and crisp.
  • STEP 2Meanwhile whizz the avocado in a small blender with the juice of 1 lime and some seasoning. Add a splash of water to make a thick drizzling consistency.
  • STEP 3Toss the jalapeño, cumin seeds, celery and cabbage with the remaining lime juice. Griddle or dry-fry the tortillas until toasted. Spoon the cauli into the tacos with the red cabbage, avocado and some coriander.

Nutritional Information

  • Kcals457
  • Fat15.7g
  • Saturates4.1g
  • Carbs59g
  • Sugars14.2g
  • Fibre10.5g
  • Protein14.6g
  • Salt1.7g

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