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Buffalo Cauliflower and Chickpea Tacos with Vegan Ranch Dressing Recipe

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These Buffalo Cauliflower and Chickpea Tacos are a flavorful and vibrant vegan meal featuring spicy roasted cauliflower and chickpeas coated in a tangy buffalo sauce, served in gluten-free tortillas with crunchy cabbage, creamy avocado, and a homemade vegan ranch dressing made from soaked cashews. Perfectly balanced with heat, creaminess, and freshness, these tacos are easy to prepare and ideal for a satisfying plant-based dinner or lunch.

Ingredients

Buffalo Cauliflower

  • 1 head cauliflower, cut into 1 1/2 inch florets (about 5-6 cups)
  • 2 tablespoons extra-virgin olive oil, avocado oil, or neutral oil of choice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 6-7 tablespoons hot sauce (Frank's Red Hot Original recommended)
  • 3 tablespoons butter or dairy-free butter, melted
  • 3 tablespoons fresh lemon juice

Buffalo Chickpeas

  • 1 (15.5 oz) can chickpeas, well rinsed, drained, and dried
  • ¼ cup hot sauce (Frank's Red Hot Original recommended)
  • Kosher salt, to taste
  • Dash of avocado oil

Vegan Ranch Dressing (Adapted from Minimalist Baker)

  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 2/3 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
  • 1 ½ teaspoons apple cider vinegar
  • ½ - 1 teaspoon maple syrup
  • 1 tablespoon fresh minced dill (optional)
  • 1 tablespoon fresh minced parsley
  • 1 teaspoon fresh chives (optional)

Other Ingredients

  • Gluten-free flour tortillas (such as Siete Almond Flour Tortillas)
  • 3 cups shredded cabbage
  • 1–2 avocados, diced

Instructions

  1. Prepare the Buffalo Cauliflower: Preheat your oven to 450°F and line a large rimmed baking sheet with foil. In a large bowl, toss the cauliflower florets with oil, kosher salt, pepper, and garlic powder until evenly coated. Spread them in a single layer on the prepared baking sheet and bake for 20 minutes, until the cauliflower begins to soften and develop brown spots on the bottom.
  2. Make the Buffalo Sauce for Cauliflower: While the cauliflower roasts, combine hot sauce, melted butter (or dairy-free alternative), and fresh lemon juice in a large bowl. After the initial baking, pour this sauce mixture over the roasted cauliflower on the baking sheet and gently toss to cover the florets completely. Return the cauliflower to the oven and bake for an additional 10 minutes for full flavor infusion.
  3. Prepare Buffalo Chickpeas: Preheat the oven again to 450°F and line another baking sheet with foil. Toss the rinsed and dried chickpeas with a dash of avocado oil and a sprinkle of kosher salt. Spread them in a single layer on the baking sheet and roast for 10 minutes. Remove the chickpeas from the oven, pour on the hot sauce, and toss them to coat evenly. Bake for another 10 minutes until crispy and flavorful.
  4. Make the Vegan Ranch Dressing: If not already done, soak raw cashews in very hot water for 30 minutes to 1 hour. While soaking, mix almond milk with lemon juice and let it curdle to form a vegan “buttermilk.” Drain and rinse the cashews thoroughly. Add cashews to a blender along with the almond buttermilk, minced garlic, sea salt, black pepper, onion powder, apple cider vinegar, and maple syrup. Blend on high for 1-2 minutes until very smooth and creamy. Add fresh herbs (dill, parsley, chives) and pulse a few times to incorporate without fully pureeing. Adjust taste if needed. The dressing can be used immediately or chilled in the refrigerator. If thickened after chilling, thin with almond milk or water as desired.
  5. Assemble the Tacos: Lay out the gluten-free tortillas. Start by adding a layer of shredded cabbage, then top generously with the roasted buffalo cauliflower and buffalo chickpeas. Add diced avocado on top and drizzle each taco with the homemade vegan ranch dressing. Serve immediately and enjoy the vibrant mix of textures and flavors.

Notes

  • The vegan ranch dressing requires soaking cashews for at least 30 minutes; plan ahead or make it in advance to save time.
  • For a nut-free version, replace cashews in the ranch dressing with silken tofu or a store-bought vegan ranch alternative.
  • Adjust the amount of hot sauce in both the cauliflower and chickpeas to control the spice level according to your preference.
  • If you don't have gluten-free tortillas, corn or flour tortillas can be substituted based on dietary needs.
  • Leftover dressing can be used as a dip for vegetables or as a salad dressing for up to 3-4 days refrigerated.
  • To make the chickpeas extra crispy, dry them thoroughly before roasting and spread in a single layer without overcrowding the pan.

Find it online: https://cozyplatter.com/buffalo-cauliflower-and-chickpea-tacos-with-vegan-ranch-dressing-recipe/