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Healthy Buffalo Cauliflower Tacos

Makes 6 servings:

Macros: 222kcal, fat 11g, carbs 24g, protein 6g, fibre 3g. Buffalo Sauce

3 tablespoons Frank's Red hot sauce

3 tablespoons vegan butter (Earth Balance brand is great!)

Cauliflower Buffalo Tacos

6 corn tortilla shells

1 large head of cauliflower, cut into florets

1 tablespoon olive oil

1 cup shredded red cabbage

1 cup cherry tomatoes, halved

1 avocado, pitted and sliced

1/4 cup cilantro, chopped

1 tablespoon hemp seeds

1/4 cup cashew cream* or vegan ranch dressing (Daiya brand is a good option)

1 lime, cut into wedges


  1. Preare the cashew cream ahead of time if using.

  2. Preheat the oven to 400 degrees.

  3. In a small saucepan melt the vegan butter and transfer to a bowl.

  4. Add the hot sauce to the bowl with the melted butter and stir until combined.

  5. Line a baking pan with parchment paper. In a large bowl toss the cauliflower florets with the olive oil and half of the buffalo sauce. Toss to coat.

  6. Spread the cauliflower florets over the baking pan and roast in the oven for 20 mintues or until fork tender and browned on the edges.

  7. Once the cauliflower is roasted, remove from the oven and toss again in a bowl with the remaining buffalo sauce.

  8. Assemble the tacos by heating or toasting 6 corn tortilla shells, then layer with the shredded cabbage, buffalo cauliflower, cherry tomatoes, sliced avocado, and cilantro.

  9. Sprinkle each taco with hemp seeds, a squeeze of lime, and a drizzle of the cashew cream or vegan ranch dressing.

CASHEW CREAM (if you want to choose to make it - its simple)

  • 1 cup (150g) Raw Cashews*

  • 1 Tbsp Lemon Juice (Optional)*

  • 1/2 cup (120ml) Water*

  • 1/2 tsp Salt (Optional)*


  1. Add the cashews, lemon juice (if using) water and salt (if using) to the blender jug and blend until smooth.

  2. The basic cream recipe is really just the cashews and water. If you want a thinner cream then use up to a 1/4 cup more water. The lemon juice and salt add a tang and a little savory flavor, though it’s mild. It makes this stand out more as a standalone recipe ready to use as is. If you are really wanting just the blank slate recipe to use in another recipe or to closely match unflavored dairy cream, then start with just the cashews and water only.

NOTES *You don’t have to soak the cashews first unless you have a weaker model blender. If you do want/need to soak them then you can place them in a bowl, pour over boiling water from the kettle and leave to soak for one hour. They will then be very easy to blend if your blender is a weaker model.

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