BOMB ASS BUFFALO CAULIFLOWER TACOS | #Cookingrecipes #Veggierecipes #Meatlessmeals #Vegetarianveganrecipes #Vegetariandishes #Wholefoodrecipes #Vegetarianrecipesdinnerhealthy #Vegetarianrecipeshealthyeasy #Veganrecipeshealthy #Vegetariandishes #Wholefoodrecipes #Vegandishes


  • Pesto Cream Sauce -
  • 1/2 cup raw cashews
  • 1/2 cup unsweetened coconut milk
  • 1 small garlic clove
  • 1 cup fresh basil leaves
  • Sea salt and pepper to taste
  • Buffalo Cauliflower -
  • 1 large head of cauliflower (Don't cut the florets too small)
  • 1 cup oat flour
  • 1 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/8 tsp black pepper
  • 2 cups unsweetened coconut milk (from a carton)
  • 1 1/2 cups panko breadcrumbs
  • 2 cups Frank's buffalo sauce


  1. Pesto Cream Sauce -
  2. Add all the pesto ingredients to a high powered blender and blend on high until smooth and creamy. Store in the fridge until you're ready to serve.
  3. Buffalo Cauliflower -
  4. Preheat the oven to 425 degrees. Cut large florets off the head of cauliflower.
  5. In a large mixing bowl, combine the oat flour, garlic powder, black pepper, smoked paprika, and coconut milk. Mix until the lumps have dissolved. Add the large cauliflower florets to the bowl with the wet ingredients and mix to coat every nook and cranny of the cauliflower.
  6. Pour the breadcrumbs into a small bowl. Use tongs to pull each piece of cauliflower out of the batter, tap the side lightly to get rid of any excess, and then dip each piece in the breadcrumbs and place it on a parchment lined tray. Bake for 15 minutes.
  7. Remove the tray from the oven. Carefully, put the cauliflower bites into a big bowl and pour the buffalo sauce over the top and gently mix it to coat each piece.
  8. Return the coated cauliflower florets back onto the tray and bake it for an additional 10-12 minutes or until cauliflower bites are crispy. Then build your tacos!

recipe adapted  >>>>>  here