Buffalo Cauliflower Tacos (Vegan)
Prep 20 mins
Cook 35 mins
Ready-in 55 mins

Ingredients

1 cauliflower head, cut into florets
8 corn tacos
For the buffalo sauce:
½ cup hot pepper sauce (like sriracha)
1 cup Rugani 100% Carrot Juice
¼ cup raw cashews (soaked overnight)
1 Tbsp maple syrup
2 tsp white vinegar
2 tsp soy sauce
1 tsp lime juice
1 garlic clove finely chopped
¾ Tbsp smoked paprika optional for a smokey flavour
For the vegan guacamole:
1 avocado
½ tsp smoked paprika
Salt and pepper to taste
1 tsp lime juice
Garnish:
Quarter red cabbage finely chopped
½ red onion, finely sliced
½ red pepper, cut into small cubes
Two sprigs fresh coriander, roughly chopped
Corn chips

Instructions

  1. Pre-heat oven to 180 ℃. Prepare a baking tray by lining it with baking paper or foil.
  2. Place all the ingredients for the buffalo sauce in a blender and blend till smooth. It should be the consistency of pancake batter.
  3. Dust the cauliflower florets with flour, dip them into the batter and place on the prepared baking tray, making sure they don’t touch.
  4. Place the cauliflower florets in the oven and bake for 35 – 40 minutes or until the cauliflower is cooked through, but firm and the batter has started to turn brown on the edges.
  5. While the cauliflower is in the oven prepare the vegan guacamole by mixing all the ingredients for the guacamole together in a small bowl and mashing the avocado till coarse in texture. Season with extra salt and pepper if needed.
  6. When the cauliflower is cooked, remove from oven.
  7. Fill the tacos first with the cabbage and then topping with cauliflower. Add other toppings as desired.
  8. Garnish & serve with corn chips and guacamole.

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