Roasted cauliflower soup is the ultimate soup to have on hand for a delicious snack,…
We are meat eaters around here. I’m surrounded by three teenage boys and a husband who still eats like a teenage boy.
They love meat, want it at every meal, and if bacon can be added to it, we’ve hit perfection. So busting out a vegan meal doesn’t win me a lot of popularity contests around here however these black pepper, buffalo cauliflower tacos soften the plant-based blow.
In fact, there is so much flavor and goodness packed in between these tortilla shells, you won’t realize meat is missing. Conveniently, you can easily throw on meat if desired and I’ve put some suggestions below.
Here’s the scoop. First, you have roasted cauliflower that’s coated with black pepper and buffalo sauce, which takes the heat up a notch. Next, add a creamy, fresh dill & chive ranch dressing which pairs so well with the cauliflower. Add the sweet tang from pickled red onions and you’ve got yourself a good time!
These tacos are fantastic on their own but if you want to add protein, make them low-carb, or need to save time, keep reading, I have suggestions!
how to make buffalo cauliflower tacos
These tacos make a perfect weeknight meal because they take so little time to make. In fact, you can make your life even easier by making the dill ranch and pickled onions ahead of time.
The steps are easy to follow:
- Prep sheet tray(s) and preheat oven
- Make buffalo sauce and coat cauliflower
- Roast cauliflower (20-25 mins.)
- Make pickled onions (15 mins.)
- Make dill ranch (5 mins.)
- Warm tortillas (optional)
- Assemble and add your favorite toppings (see post for suggestions)
how to make 15-minute pickled onions
There’s something about the sweet, tangy taste of pickled vegetables that goes so well with buffalo sauce which is why I’ve thrown them into this recipe.
These pickled onions are so easy to make, take 15 minutes, and go well on salads, bowls, or tacos. They can become a staple in your fridge to jazz up anything.
Another option is to buy pickled veggies versus make them yourself (pickled jalapeños would be awesome on these tacos too).
Or, you can omit all together (but why would you want to do that?!)
how to make the dill ranch
Like with the pickled onions, you have alternatives for this dill ranch. You can make it as it’s outlined below, substitute it with my avocado crema recipe or buy a healthier ranch dressing like Primal Kitchen’s ranch dressing or Tessemae’s ranch (both of these are non-dairy options).
If you choose to buy the ranch, doctor it up with the fresh herbs to give it even more flavor.
what to add to buffalo cauliflower tacos
Some of my favorite additions include (but not limited to):
- Shredded cabbage
- Shredded carrots
- Sliced Avocado or bacon guacamole
- Pickled jalapeños
- Cojita or blue cheese crumbles
- Any kind of greens (lettuce, spinach, arugula)
- Chopped red onion or jalapeños
add protein to cauliflower tacos
These tacos have 11 grams of protein but you may be looking for more. Here are some additions to consider for your tacos:
- Grilled chicken, shrimp, or salmon
- Seared or baked white fish like Cod or Haddock
- Ground turkey or beef
- Chickpeas or lentils
what are some healthier tortillas options?
Flour tortillas aren’t exactly packed with nutrients so you have options based on your diet needs. Here are some of my faves!
- lettuce leaves (Bibb or butter lettuce works best) or a whole roasted pepper
- cassava or almond flour tortillas (grain & gluten-free)
- brown rice tortillas (gluten-free option)
- quinoa flour tortillas
- Ezekial sprouted grain tortillas
- make a salad or bowl with cauliflower rice or beans
Note, I love to use these alternative tortillas which can be found on amazon or in the organic freezer isle of most grocery stores.
Since these are frozen (and also don’t have a TON of flavor), I LOVE to brown them before serving.
To brown tortillas:
- Heat a skillet on medium heat
- Brush both sides of each tortilla. Sprinkle salt, pepper, and/or garlic powder.
- Lay the tortilla on the skillet and cook on each side for a couple of minutes (until nicely browned).
- Once you take it out of the pan, I fold it while it’s still pliable from the heat.
4 servings per container
- Amount Per ServingCalories316
- % Daily Value *
- Total Fat
- Total Carbohydrate
- Dietary Fiber 9g 36%
- Sugars 10g
- Protein 11g 22%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.