Vegan Buffalo Cauliflower Tacos

Good Day Y’all!

Who doesn’t love tacos? I know I do, but, if you don’t eat meat, sometimes the options are limited. This recipe is great because its a new twist on a vegetarian taco and can be made a variety of ways. Since I am staying with a friend who prefers to eat vegan, we are making a vegan version of this recipe. While I don’t always eat vegan myself, I like to follow a mostly plant-based diet and enjoy experimenting with vegan recipes since I know many potential clients choose to follow this practice and find benefit from it.

Roasted Cauliflower

While we were prepping before dinner, we soaked the cashews for about 30 minutes in water. We started by tossing the cauliflower in its sauce and putting it into the oven to roast. We used vegan butter here, but you could use regular butter or vegetable oil instead.

While it was cooking, we chopped the cabbage and tossed in the rest of the ingredients for the slaw. This stuff was so good we ate it the next day as a salad with a little of the ranch dressing, but it was phenomenal on its own too and would make an awesome side dish. I love making a cole slaw with an acid and a bit of oil rather than mayonnaise.

This was my first experience making ranch dressing from scratch. To do this, we threw raw cashews, cucumber, dill, cilantro, fresh lemon juice, garlic and onion powder, and vegan mayo into a food processor. You do not have to make dressing from scratch. If you choose not too, Irecommend buying a low fat, low sodium ranch.

Once the cauliflower is done cooking, throw the corn tortillas in the toaster oven for a few minutes to heat up. Then construct your tacos by placing the cabbage slaw and cauliflower on top of tortillas; drizzle with dressing and enjoy!

For the Vegan Ranch Dressing: We used this recipe from Wicked Healthy, Cucumber Dill Vegan Ranch to make our dressing. The only thing we changed is we added about 1/3 cup of vegan mayo. If you prefer, you can buy pre-maid dressing to save time.

Ingredients

Buffalo Cauliflower:

• 1 head cauliflower, florets, chopped
• 1/4 cup hot sauce
• 1/4 cup vegan butter, melted
• 1 tsp garlic powder

Asian Slaw: 

• 1 head cabbage
• 1 lime, juiced (about 1/4 cup)
• 1 jalapeno, diced
• 1 tsp vegan Worcestershire sauce
• 1 tbsp peanut oil
• 1 tbsp toasted sesame seeds
• Pinch of black pepper

-Additional items needed: Corn Tortillas

Directions

Buffalo Cauliflower:

Whisk together melted butter, hot sauce, and garlic powder. Toss cauliflower in sauce. Spread on baking sheets. Roast at 450 degrees for 15-20 minutes.

Asian Slaw:

Chop cabbage and place in bowl. Toss in jalapeno, lime juice, Worcestershire sauce, peanut oil, sesame seeds, and black pepper.

 Nutrition Information: