oven roasted buffalo cauliflower tacos with guacamole {vegan}

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Hello! We got back from vacation a few days ago and I’m still trying to get back in the swing of things. Know how that is? We’ve also just started deep cleaning the house. Going through, room by room, donating stuff, selling other stuff, and trying to simplify. Does anyone else out there do their “spring” cleaning in the Autumn?

The weather still doesn’t seem to know what it wants to do. Up North it was mostly gorgeous, but some days it was hot, some days it was cold, and one day it just wouldn’t stop raining. Now that we’re back home it’s still being pretty fickle. Should I wear shorts or a sweater today? Do I need an umbrella?

It’s nice to have some easy, delicious recipes on hand to make when you’re busy doing other things. As most of you know, tacos are my favorite “go to” meal. They’re easy, delicious, and healthy. (Well, most of the time they’re healthy. At least when I’m making them.)

These oven roasted buffalo cauliflower tacos are amazing, and so simple to prepare. If you want to make your cauliflower SUPER crunchy, you can use this recipe for my super crunch buffalo cauliflower “wings.” But, if you’re in a hurry and don’t want to putz around in the kitchen, just follow the recipe below and dinner will be done in a half hour.

for the fast, oven roasted buffalo cauliflower:

~ preheat oven to 450 degrees F. ~

1 head cauliflower (if using organic, they may be small, so use two heads)

Frank’s buffalo sauce (start with 1/2 cup)

Break cauliflower into bite size florets. Place them in a gallon size Ziploc bag. Pour the buffalo sauce over, starting with 1/2 cup. Remove as much air as you can from the bag. Seal and shake until cauliflower is evenly coated with the sauce. Add more sauce if needed.

Line a large baking sheet with cooking parchment or a Silpat baking mat. Arrange florets on baking sheet in one layer so they’re not touching. You may need two baking sheets, and you may need to do two batches, depending on how much cauliflower you have.

Bake in preheated oven for 20 to 25 minutes or until the cauliflower is slightly browned, hot all the way through, and crispy.

for the tacos:

soft or crunchy corn/flour taco shells

chopped, fresh spinach or arugula

chopped, fresh cilantro (optional)

chopped, fresh tomatoes or homemade pico

homemade guacamole

vegan ranch dressing (or Hidden Valley Plant Based Ranch)

Prepare your taco ingredients ahead of time so you can make your tacos as soon as the cauliflower is out of the oven.



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