Buffalo Cauliflower Tacos

So apparently tacos are 'trending' right now and as much as I love a good old classic childhood taco (Old El Paso kit), sometimes I crave something a little lighter and fresher. My husband is also temporarily vegan which means I need to get a bit more creative in the kitchen.  This was a hit! Not only does it have tons of veggies that help with phase II of liver detoxifcation (cabbage, brussel sprouts and cauliflower) but is also cleverly disguised as a comfort food.  Yes, please. 


Cauliflower Tacos.png


  • 1 head cauliflower chopped into florets 
  • 2 cups gluten-free breadcrumbs 
  • 1 cup oat flour (blend oats)
  • 1 can coconut milk
  • 1 tsp garlic powder
  • 1 tsp paprika
  • salt and pepper to taste
  • corn tortillas 
  • 1 cup buffalo sauce + 1 tbsp
  • 2 cups coleslaw mix (I bought pre-packaged)
  • 1/2 cup Vegan Mayo +1/4 cup
  • 2 limes
  • 1 avocado sliced



  1. Mix oat flour, coconut milk and spices together
  2. Cover cauliflower florets in the batter and then cover with breadcrumbs 
  3. Bake at 350 for 15 minutes 
  4. Mix vegan mayo with juice of 1 lime.  Add coleslaw mix and toss.
  5. Remove cauliflower from oven and toss in buffalo sauce.  Return to oven for 10 minutes. 
  6. Mix  the rest of vegan mayo with 1 tbsp of Buffalo sauce in a side dish (sauce to spread on tortilla
  7. Apply some of the spicy mayo to the corn tortilla 
  8. Add some cauliflower, coleslaw and avocado and a slice of lime and badda bing - TACOS 

*Can be modified to include dairy if desired