Buffalo Cauliflower Tacos w/ Cashew Dill Ranch Sauce

May 22, 2018


Hey Guys, Happy Taco Tuesday! I think Taco Tuesday is a California thing, or maybe a San Diego thing? Either way I love an excuse to have tacos for dinner! Like I mentioned in my Vegan Tips post, tacos have been my go-to Vegan meal since the beginning. They’re actually SO easy to make and can be so versatile. You can seriously make anything into a taco! And when theres salsa or guacamole involved I’m pretty much all in! We also love to make taco “bowls” in my house, where you skip the tortillas and just throw all the toppings into a bowl and call it a night! We also love to think beyond just “rice and beans” for tacos. Like I said you can make ANYTHING into a taco! Right now Cauliflower has been blooming all over the Farmers Market so I’ve done quite a bit of experimenting with it lately. Cauliflower has also just been such a “hip” food lately. Ive seen it popping up on restaurant menus all over. Cauliflower pizza, cauliflower rice, and even cauliflower “wings”. When there’s an option for Vegan "Buffalo Wings” they are usually made from cauliflower and let me tell you Colton and I alwaaaayss have to order them when we see them on a menu. Of course I eventually had to make some myself at home. They were fairly easy to make and what a freaking GREAT way to get in an extra cruciferous vegetable. Being the Taco lovers that we are, we decided to combine the two together to make these epic Buffalo Cauliflower Tacos! We topped them with a creamy dairy free Ranch sauce that I made in my vitamin! Ranch was one of the foods I loved as a kid and always thought I would miss it when going Vegan, but I don’t miss it one bit when I have a batch of this Cashew based Ranch in the house. The recipe makes a good amount so you’ll have extra sauce for the week. I usually end up using it as a salad dressing, veggie dip, or even just poured on top of other dinner bowls! You can also double the batter recipe if you have a larger head of cauliflower or if you want to use two heads of cauliflower to keep some in the fridge for a fun veggie snack or appetizer for the rest of the week! Enjoy and feel free to play with your own taco toppings or add-ins. xoxo






For the "Buffalo Wings"

1 small head of cauliflower

1/4 cup oat flour

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

1/4 cup water

1/4 Franks hot sauce

-Preheat oven to 450

-Remove all cauliflower florets

-In a large mixing bowl combine all batter ingredients (except for the hot sauce)

-Add florets to the batter, mix until evenly coated

-Place each floret on a baking tray lined with parchment paper, bake for 20 minutes

-Remove from oven, toss cauli florets with the hot sauce

-Place back in the oven, bake for an additional 10-15 minutes (until crispy)



















For the Sauce

1 cup raw cashews

1 garlic clove

1/2 tsp salt

juice of half a lemon

juice of half a lime

3/4 cup water

1 small bunch of fresh dill

1 tbsp dried dill

- Add all ingredients except for the dill to a high speed blender, blend until smooth

-Now add Dill, pulse until well incorporated




For the Tacos

2 cans black beans (rinsed and drained)

1 tbsp cumin

1/4 tsp garlic powder

sprinkle of salt

Package of your favorite tortillas

any additional toppings, lettuce, pico, guacamole

-Mix black beans with spices and heat

-Warm tortillas

-Construct your tacos with toppings, beans, buffalo cauli, and ranch





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