Buffalo Cauliflower + Chickpea Tacos with Vegan Ranch Dressing

An easy and unbelievably delicious gluten-free and plant based meal

Buffalo Cauliflower + Chickpea Tacos with Vegan Ranch Dressing

Just the right amount of spicy, Nourishing and Satisfying!

These tacos may be one of my all time favorites!

Baked Buffalo Cauliflower and Buffalo Chickpeas served with shredded cabbage, avocado and a creamy Vegan Ranch Dressing… all in one of our favorite Siete Almond Flour Tortillas.  Just the right amount of spicy, perfectly balanced and unbelievably delicious! Plus they are packed with nutrients and so satisfying!

And they are super easy to make! The cauliflower and chickpeas are roasted and get nice and crispy before being tossed with a Buffalo hot sauce and baked 10 more minutes.  The result is crispy, spicy and tangy cauliflower bites and chickpeas which are delicious on their own.  (I’ve found myself making the buffalo chickpeas over and over again because my husband and I love snacking on them and adding them to salads).

Paired with shredded cabbage, avocado and ranch dressing in a tortilla, it is a perfectly balanced and delicious meal.

Easy Vegan Ranch Dressing Recipe adapted from Minimalist Baker.

Scroll down for recipe and comment below if you try it.

Recipe

Buffalo Cauliflower + Chickpea Tacos with Vegan Ranch Dressing
 
Prep time
Cook time
Total time
 
An easy and unbelievably delicious gluten-free and plant based meal. Spicy Baked Buffalo Cauliflower and Chickpeas paired with a creamy Vegan Ranch Dressing, shredded cabbage and avocado in a gluten-free flour tortilla. Just the right amount of spicy, perfectly balanced and packed with nutrients. Leftovers are great heated up or cold.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 4-6 servings
Ingredients
Buffalo Cauliflower
  • 1 head cauliflower, cut into 1½ inch florets (about 5-6 cups)
  • 2 tablespoons extra-virgin olive oil, avocado oil or neutral oil of choic
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 6-7 tablespoons hot sauce, (we used Frank's Red Hot Original)
  • 3 tablespoon butter or dairy-free butter, melted
  • 3 tablespoon fresh lemon juice
Buffalo Chickpeas
  • 1 15.5 oz can chickpeas, well rinsed, drained and dried
  • ¼ cup Hot Sauce (we used Frank's Red Hot Original)
  • kosher salt to taste
  • dash avocado oil
Vegan Ranch (recipe adapted from Minimalist Baker)
  • 1 cup raw cashews (soaked in hot water 30 minutes, or overnight in cool water)
  • ⅔ cup unsweetened almond milk
  • 2 teaspoons lemon juice
  • 2 cloves garlic minced
  • ¾ teaspoon sea salt
  • ¼ teaspoon black pepper
  • just under ½ teaspoon onion powder
  • 1½ teaspoon apple cider vinegar
  • ½-1 teaspoon maple syrup
  • 1 Tablespoon fresh minced dill (optional)
  • 1 Tablespoon fresh minced parsley
  • 1 teaspoon fresh chives (optional)
Gluten-free flour tortillas (we used Siete Almond Flour Tortillas)
3 cups shredded cabbage
1 - 2 avocado, diced
Instructions
Buffalo Cauliflower
  1. Preheat oven to 450°F and line a large rimmed baking sheet with foil.
  2. In a large bowl, toss cauliflower with oil, salt, pepper and garlic powder in a large bowl. Place cauliflower in a single layer on prepared baking sheet and bake for 20 minutes until it's starting to soften and brown on the bottom.
  3. Meanwhile, while cauliflower bakes, combine hot sauce, butter and lemon juice in the large bowl. Pour hot sauce mixture over roasted cauliflower on the baking sheet and gently toss to cover. Bake an additional 10 minutes.
Buffalo Chickpeas
  1. Preheat over to 450 degrees F and line a baking sheet with foil.
  2. Toss chickpeas with a touch of oil, sprinkle with salt and spread in a single layer on the prepared baking sheet Bake for 10 minutes.
  3. Remove from oven, pour hot sauce over chickpeas, toss to cover chickpeas evenly with sauce. Then bake another 10 minutes.
Vegan Ranch Dressing (adapted from Minimalist Baker) (takes 35 minutes to make because of soaking cashews --can be made ahead)
  1. If you haven't already, soak cashews in very hot water for 30 minutes - 1 hour.
  2. While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”).
  3. Drain and rinse cashews several times and drain again. Then transfer to a small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond buttermilk, garlic, salt, pepper, onion powder, vinegar, and maple syrup. Blend on high for 1-2 minutes or until very creamy and smooth.
  4. Add whichever herbs you are using and pulse several times to incorporate (you don’t want it fully puréed).
  5. Taste and adjust flavor, as needed.
  6. Use immediately at room temperature or make ahead and chill in the refrigerator. Note: It will thicken in the refrigerator, so you can add more almond milk or water later on to thin if needed.
  7. Save extra dressing for dipping with vegetables or a salad.
Assemble
  1. In each tortilla place shredded cabbage, top with roasted buffalo cauliflower and roasted buffalo chickpeas. Then top with avocado and drizzle with ranch dressing. Enjoy!

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