It was world vegan day yesterday and in celebration, we made these all-time babe street kitchen favs, vegan buffalo cauliflower tacos. These tacos have been made multiple times here at babe street and they are banging, trust me my mates love them. If we’re hosting a taco night these are in high request. They take a little longer to make than maybe your basic tacos but trust my hunni bee they are totally worth it. Even your meat-eating mates will be frothing them.
Even though these cauliflower tacos are a little more time consuming they are super fun and easy to make. All up they’ll take about an hour to make, but you can make that hour fun! Play some party tunes have a dance, crack open some beers it’ll be a good time.
To make the buffalo cauliflower it’s a 3-step process, chop, batter, bake it’s that easy. They do pack a punch if you’re not a superheat fan you can skip the chilli in the batter and use a milder hot sauce.
I however highly recommend you don’t skip the heat it’s what gives these cauliflower bites the WOW factor.
Coconut milk 
+ spices 
+ flour
Battered Cauli pre oven 
half way add the hot sauce 
Buffalo Cauliflower finito
Pair these tacos with a dope mango salsa. Mangos are in season in Australia right now and it’s giving me all the mango feels. The mango salsa will help to alleviate some of the heat and give them that uber-fresh taste.
As an added bonus this salsa helps reduce your food waste by using the cauliflower leaves. Who doesn’t want to be good to Mumma Earth? Remember to compost your mango peels if you can!
Tips, Tricks and Modifies
- Brake up the cauliflower into even pieces so they cook evenly in the oven.
- If you want them to be more crispy they can be fried using the shallow fry method this will be faster too. I, however, prefer them baked as do most of my mates.
- To make Gluten Free switch out the AP flour for GF AP flour
- I have made these using all types of plant-based milk and canned coconut milk works the best.
- When battering the cauliflower using a fork to let excess batter drop off is the best method I have found – let as much excess batter drop off as possible so they can get uber crispy
- Not into the heat use a milder hot sauce over the cauliflower bites – the hot sauce goes on halfway through the bake to give them a spicy glaze.
- Not feeling tacos? No worries hunni bee the buffalo cauliflower bites are dope by themselves.
How to Serve…
- Serve with corn tacos for a more authentic taco – 100% heat these over an open flame you will not regret it, it’s a game-changer.
- Definitely serve with the mango salsa, the sweetness of the mango and the citrus from the lemon help to level out the heat.
- Whip up your favourite guacamole, or whatever your favourite sauces are and dose them tacos in them. We add extra hot sauce but a herby mayo or avocado crema would go well.
- Serve with a beer, I’d go larger to keep it Mexican go a Tecate! or if you’re feeling frisky serve with MARGARITAS! These Mango Margaritas would be a dope addition.
What to do with leftovers…
These taste so good that I doubt you’ll have left overs but if you do here’s what to do:
- Leftovers can be stored in the fridge for up to 3 days, allow to cool fully before putting in the fridge.
- To reheat leftovers cook in a skillet or frying pan do not reheat in the microwave the cauliflower bites will go soggy and that ain’t fun.
- Not feeling tacos? The buffalo cauliflower bites are dope in toasted sandwiches or wraps or just by themselves.
- The mango salsa will last up to a week in an airtight container in the fridge.
- The mango salsa goes amazing with mushrooms or eggs for breakfast. It’s also fan bloody tastic as a dip for your favourite corn chips.
Most of all these Tacos are best served with mates!
Enjoy friends, I hope you love these tacos as much as we do. Keep dancing, keep smiling and most of all keep on cooking, good looking.
Love Char x
Vegan buffalo cauliflower tacos with mango salsa
These colourful, spicy vegan buffalo cauliflower tacos are perfect for tacos Tuesday, go meat-free and serve up a fiesta with these spicy, fresh, delicious tacos.
- 1 small-medium sized cauliflower
- 1 can coconut milk
- 1 cup AP Flour
- 2 tbsps paprika powder
- 2 tbsps mustard powder
- 2 tbsps onion powder
- 2 tbsps mixed herbs
- 2 tbsps garlic powder
- 2 tbsps chili flakes
- Soft corn tacos or flour tacos
- Hot Sauce
- juice of 1 lemon
- Salt & Pepper
Mango Salsa
- 1 Mango
- 1 Avocoado
- 10 Mint leaves
- ½ red onion
- 12 cherry tomatoes
- leaves from cauliflower
- Salt & Pepper
- Juice ½ lemon
Pre heat oven to 200°C
Brake up the cauliflower into small florets aim for equal pieces
Make the batter. Add the coconut milk, flour, herb and spice into a large mixing bowl and whisk until well combined the batter should be a little thick but pourable.
Line a baking tray with baking paper and begin to dunk your cauliflower florets into the batter mixture. Completely cover the florets in the batter drip off any excess and place on the tray. Repeat until all the florets are covered you can do multiple at a time.
Pop the cauliflower into the preheated oven and turn the oven down to 180°c let cook for 20 minutes
Whilst waiting for the buffalo cauliflower make the mango salsa. Dice all ingredients into small pieces and combine together in a bowl. Salt and pepper to taste and add the lemon juice combine all ingredients together. Put in the refregiartor while you wair for the caulfilower
After 20 minutes pull out the cauliflower and cover in hot sauce. Give it a good toss and put back into the oven for another 20 minutes.
5 minutes before the cauliflower is ready, cook your taco shells. Cook them over an open flame on the stove for best flavour! If you'd prefer you can cook them in the oven or in the microwave as per the packet instructions.
After 40 minutes the cauliflower should be ready to come out of the oven. The cauliflower should be cooked all the way through and the batter should be slightly crispy.
Once your tacos shells are cooked it's time to build yo tacos. Cauliflower, mango salsa your fav sauce. Serve up with a beer or a margarita and you're sorted.
- Brake up the cauliflower into even pieces so they cook evenly in the oven.
- If you want them to be more crispy they can be fried, I do however prefer them baked.
- To make GF switch out the AP flour for GF AP flour
- I have made these using all types of plant-based milk and canned coconut milk works the best.
- When battering the cauliflower, using a fork to let excess batter drop off is the best method I have found – let as much excess batter drop of as possible.
- Not into the heat use a milder hot sauce over the cauliflower bites – the hot sauce goes on halfway through the bake to give them a spicy glaze.
- Not feeling tacos? No worries hunni bee the buffalo cauliflower bites are dope by themselves.
