Buffalo Cauliflower Taco Recipe with Chickpeas | Vegan & High Protein

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

This vegan Buffalo Cauliflower Taco recipe is loaded with spicy buffalo flavour and chickpeas for a meal that your family will love.

Let me give you the run down on how this incredible cauliflower taco recipe was born.

As a dietitian, I am always on the mission to include more plant-based meals in my family’s routine. Tacos are a classic- we love walnut cauliflower tacos and tofu tacos with peanut sauce. However, after becoming obsessed with cauliflower wings, I knew that combining the two would be a match made in heaven. Add in some spicy kick and you have the best vegan buffalo cauliflower taco recipe. Now this is a vegan meal that truly delivers.

Why This Recipe Works

Okay, so let me give you the deets on why I love this buffalo cauliflower taco recipe as a dietitian, foodie and mom:

• Plant-based protein from the chickpeas
• High in fibre from the chickpeas, veggies and flatbread
• A mild kick from the buffalo sauce
• Customizable, so everyone in the family is happy

Key Ingredients

Cauliflower – This is the veggie we’re using as the base. You can buy the diced florets to save time, or prepare it from the head yourself. Cauliflower is a good source of fibre and vitamin C.

Whole Wheat Flour – We coat the cauliflower in whole wheat flour and spices to form a batter. This allows the sauce to coat the cauliflower, without causing a soggy mess.

Chickpeas – In my house we love to eat plant-based meals a couple times a week. Chickpeas are not only a source of plant-based protein, but contain iron and lots of fibre. They’re a great add-in to plant-based entrees like this buffalo cauliflower taco recipe.

Buffalo Sauce – Go as spicy or mild as you like. I use Frank’s Red Hot Sauce, which has just enough kick for my hubby and I. If you have kiddos, you might need to tone it down a little.

Flatbreads – Use hard taco shells, soft tortillas, or the Flatout 5 Grain Flax Foldit breads like me.

Toppings – I used sliced avocado, fresh cilantro and shredded red cabbage as my toppings of choice. Feel free to use whatever you like. Salsa, cheese or guacamole would also be delicious add-ons.

Cilantro Lime Crema – In my opinion, no tacos are complete without a good drizzle drizzle. I made a dairy-free cilantro lime crema with coconut yogurt, cilantro, lime juice, and some spices. SO good.

How To Make This Recipe

Step 1: Preheat oven to 450 F. Lightly grease two large baking sheets.

Step 2: In a small food processor or blender, puree the cilantro, coconut cream, lime and cumin. Season with salt and pepper to taste and set aside.

Step 3: In a large bowl, mix together the flour, water, garlic powder, salt and pepper. Add the cauliflower florets and toss to coat in the batter. Spread them out onto the baking sheets and bake for about 20- 25 minutes.

Step 4: Mix together the hot sauce, melted vegan butter and maple.

Step 5: Flip the cauliflower, add the chickpeas to the baking sheet and toss everything with the hot sauce mixture. Roast for an additional 10-15 minutes or until everything is crispy and golden.

Step 6: Meanwhile, cut the Flatout Foldits in half (to yield two circles), and brush with hot sauce on one side. Hang each one in the oven over a wire rack so they form taco shells. Bake for 8-10 minutes or until the edges crisp and brown. Remove from the oven and allow to cool.

Step 7: To assemble, layer the taco shells with cabbage, avocado, cilantro and the taco filling. Top with the crema and enjoy!

Expert Tips

Make this cauliflower taco recipe a family event by having everyone assemble their own. Getting your kiddos involved in the kitchen is a great way to teach them about food and health in a positive environment.

I like to plate all the toppings in separate bowls and place them within reach of everyone in the middle. My boys tend to be much more interested in trying new toppings when they see Mom and Dad eating them too.

Recipe FAQs

Disclaimer: This post was developed in paid partnership with Flatout Flatbread, however, all opinions are genuine.

More Recipes You Might Like

If you loved this buffalo cauliflower taco recipe as much as me, definitely try these next:

• Spicy Tofu Sticks with Buffalo Sauce
• Tofu Tacos with Peanut Sauce (Vegan and Gluten Free)
• Gluten Free Buffalo Sauce Pasta Salad
• Vegan Cauliflower Wings with “Honey” Garlic Sauce

What does your family like to put on their tacos? Do you do plant-based meals throughout the week? Share some ideas with me in the comments!

Vegan Buffalo Cauliflower and Chickpea Hard Tacos

This vegan Buffalo Cauliflower Taco recipe is loaded with spicy buffalo flavour and chickpeas for a meal that your family will love.

5 from 3 votes

Print Pin Rate

CourseDinner

CuisineMexican

Prep Time20 minutes minutes

Cook Time55 minutes minutes

Total Time1 hour hour 15 minutes minutes

Servings8 people

Calories266kcal

AuthorAbbey Sharp

Ingredients

Cilantro Lime Crema:

• ▢ 3/4  cup plain dairy-free coconut yogurt
• ▢ 1/4 cup fresh cilantro
• ▢ 1/2 tsp cumin
• ▢ 2 tbsp lime juice
• ▢ Salt and pepper to taste

Taco filling:

• ▢ 1 head cauliflower cut into small florets (about 8 cups)
• ▢ 1 cup whole wheat flour
• ▢ 1  cup water
• ▢ 1 tsp garlic powder
• ▢ 1/4 tsp sea salt
• ▢ ¼ tsp ground pepper
• ▢ 1 (19 oz) can of chickpeas, drained, rinsed and dried
• ▢ 2/3 cup Frank’s red hot sauce
• ▢ 1 tbsp vegan butter melted
• ▢ 2 tsp maple syrup

Taco Assembly:

• ▢ 8 Flatout 5 Grain Flax Foldit breads
• ▢ Avocado sliced
• ▢ Cilantro
• ▢ Purple cabbage shredded

Instructions

• Preheat oven to 450 F. Lightly grease two large baking sheets.
• In a small food processor or blender, puree the cilantro, coconut cream, lime and cumin. Season with salt and pepper to taste and set aside.
• In a large bowl, mix together the flour, water, garlic powder, salt and pepper. Add the cauliflower florets and toss to coat in the batter. Spread them out onto the baking sheets and bake for about 20- 25 minutes.
• Mix together the hot sauce, melted vegan butter and maple.
• Flip the cauliflower, add the chickpeas to the baking sheet and toss everything with the hot sauce mixture. Roast for an additional 10-15 minutes or until everything is crispy and golden.
• Meanwhile, cut the Flatout Foldits in half (to yield two circles), and brush with hot sauce on one side. Hang each one in the oven over a wire rack so they form taco shells. Bake for 8-10 minutes or until the edges crisp and brown. Remove from the oven and allow to cool.
• To assemble, layer the taco shells with cabbage, avocado, cilantro and the taco filling. Top with the crema and enjoy!

Video

Nutrition

Calories266kcalCarbohydrates48gProtein12gFat4gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat1gTrans Fat0.3gSodium813mgPotassium518mgFiber10gSugar7gVitamin A57IUVitamin C40mgCalcium90mgIron4mg

Mention @AbbeysKitchen or tag #abbeyskitchen if you try and share this recipe!

Updated on July 6th, 2024

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.