Who doesn't love a spicy, robust, & hearty filled taco!?
These tacos pack a delicious spicy punch but with all the thickness and decadents of a meat filled taco, except in this baby, its only veggies!
This is an amazing running home late, weeknight meal because it is so extremely easy and quick to whip up. A perfect game changer to your usual #tacotuesday .

CHIPOTLE BUFFALO CAULIFLOWER TACOS
Ingredients
- 1 HEAD CAULIFLOWER
- 1 CUP MILK (SOY, OAT, OR HEMP MILK WORKS PERFECT FOR A PLANT BASED MILK)
- 1 CUP FLOUR (I USE A GLUTEN FREE 1 TO 1 FLOUR)
- 1 PACK TORTILLAS / TACO SHELLS
SEASONINGS
- 1 TSP SALT
- 1 TSP CHILI POWDER
- 1 TBS BLACK PEPPER
- 1 TBS ONION POWDER
- 1 TBS GRANULATED GARLIC
CHIPOTLE BUFFALO SAUCE INGREDIENTS
- 1/2 CUP FRANKS RED HOT SAUCE
- 1/2 CUP TOBASCO CHIPOTLE PEPPER SAUCE
Instructions
- PREHEAT OVEN TO 450 DEGREES
- LINE OR GREASE A BAKING SHEET
- CUT CAULIFLOWER HEAD INTO FLORETS
- IN A BOWL ADD FLOUR, SEASONINGS, AND MILK
- WHISK
- DIP CAULFLOWER IN MIXTURE
- ADD DIPPED CAULIFLOWER ON BAKING SHEET
- BAKE FOR 20 MINS
- TOSS CAULIFLOWER IN CHIPOTLE BUFFALO SAUCE (OR YOU CAN JUST USE YOUR FAVORITE BUFFALO SAUCE)
- BAKE FOR ANOTHER 15 MINS
- ENJOY CAULIFLOWER IN TORTILLAS / TACO SHELLS WITH YOUR FAVORITE TACO TOPPINGS!
CHIPOTLE BUFFALO SAUCE INSTRUCTIONS
- COMBINE BOTH HOT SAUCES IN A BOWL
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Loved the recipe! Super simple but full of flavor!
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