Vegetarian Buffalo & Ranch Tacos


  • Large head of cauliflower
  • 1 cup gluten-free oat flour
  • 1 can coconut cream (put it in the fridge for one hour to solidify the cream and then drain the excess water)
  • 1 tsp garlic powder
  • ¼ tsp paprika
  • ⅛ tsp black pepper
  • 1½ cups  panko breadcrumbs
  • ¾-1 cup buffalo sauce (or your favorite hot sauce)
  • Whole wheat tortillas
  • Spinach or arugula
  • Pesto cream (Or you can sub pesto spread or mashed avocado)
  • Sliced red onion



  1. Preheat the oven to 450 degrees.
  2. Cut the florets off the head of cauliflower, discard the stem. Wash and dry the florets.
  3. In a large bowl, combine the oat flour, garlic powder, black pepper, paprika, and coconut cream. Mix until the lumps have dissolved.
  4. Pour the breadcrumbs into a separate small bowl.
  5. Add the cauliflower to the bowl with the wet ingredients and mix to coat every nook and cranny.
  6. Use tongs to pull each piece out of the batter, tap the side lightly to get rid of any excess, then dip each piece in breadcrumbs and place on a baking tray.
  7. Bake for 15 minutes, remove from the oven.
  8. Quickly add the cauliflower to a large bowl, pour the hot sauce over the top and stir to coat. Put the cauliflower back on the tray. Try to arrange it so the pieces aren’t touching each other.
  9. Bake for an additional 10 minutes or until crispy.
  10. Build tacos with sauce, ranch, red onion, spinach, and buffalo cauliflower and enjoy! (or whatever you would like)

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