Buffalo Cauliflower Tacos

If you follow me on Instagram (@thefitstitch) you know I love my tacos but living in London is not always an easy task to find corn tortillas so I came up with this buffalo cauliflower tacos over flax seed tortillas to keep it healthy and nutritious. This buffalo bites are so delicious and the great taco filling for a plant based taco.

Adding shredded cabbage and lettuce give the taco that extra crunch and freshness and a dash of lime juice because I love my tacos sour, spicy and salty!

I used flax tortillas to avoid gluten and keep it low carb when comparing to regular tacos. Plus you get that extra fibre in.

Perfect for a healthy taco night with friends/family! getting all those veggies and fibre in! I hope you enjoy these tacos as much as I do! So let’s get to it.

Buffalo Cauliflower Tacos

Serves: 6-8 tacos

Prep Time: 15 min

Cooking Time: 30 min


  • 1/2 head cauliflower

  • 1 tsp garlic powder

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1/2 Cup almond milk

  • 1/3 Cup gluten free flour ( I used buckwheat flour)

  • 1 Cup gluten free bread crumbs (panko)

  • 1/2 Tbsp cornstarch

  • 1/2 tsp paprika

  • 1/2 Cup Buffalo or hot red sauce

  • 2 Tbsp vegan butter or coconut oil

  • 6-8 Tortillas ( Get my flax tortilla recipe here)

Add ons: shredded cabbage, parsley or coriander, sliced avocado, salsa, lime.

Avocado Crema ( Optional)

  • 1 avocado

  • 1/4 Cup unsweetened almond milk

  • juice of 1 lemon

  • 1 tbsp olive oil

  • 1 tsp salt

  • 1 tsp pepper

* Blend all in a food processor or blender until smooth.


  1. Preheat the oven to 450˚F/230˚C. Line a baking sheet with parchment paper.

  2. In a bowl, add the flour, paprika, garlic powder, salt, pepper, cornstarch and milk, and stir until well-combined.

  3. Break the head of cauliflower into florets, removing the stems. Add the cauliflower florets to the batter and mix making sure each piece is evenly coated.

  4. Place bread crumbs in a flat plate and roll each floret into the panko mix. Arrange the coated cauliflower on the baking sheet, leaving enough space for florets not to touch each other.

  5. . Bake for 20 minutes, flipping halfway.

  6. Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and stir until evenly combined. Once cauliflower is cooked remove from oven and brush the buffalo sauce mixture on the cauliflower covering them completely and bake for another 15 minutes. Use this time to chop your fillings and prepare your sauce/tortillas if you are doing them from scratch.

  7. Serve buffalo cauliflower bites in tortillas top with chopped lettuce, cabbage and top with salsa or avocado crema or lime juice. Enjoy

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