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Buffalo Cauliflower Tacos


Roasted cauliflower bites basted in a homemade vegan buffalo sauce. Served in a toasted tortilla with red cabbage, tomatoes, avocado and fresh coriander. Finished with a drizzle of homemade vegan ranch dressing and a squeeze of fresh lime.

  • Serves 8
  • 40 mins


  • For the vegan ranch dressing:
    125ml (½ a cup) vegan mayonnaise.
  • 60ml (¼ cup) Knorr Italian Vinaigrette.
  • 7,5ml (1 tsp) garlic powder.
  • 7,5ml (1 tsp) onion powder.
  • 30g (3 Tbsp) fresh parsley, finely chopped.
  • 10g (1 Tbsp) fresh dill, finely chopped.
  • 10g (1 Tbsp) fresh chives, finely chopped.
  • 7,5ml (1 tsp) of Robertsons Black Pepper.

  • For the vegan buffalo sauce:
    45g (3 Tbsp) vegan butter.
  • 45ml (3 Tbsp) hot sauce.

  • For the Tacos:
    1 head cauliflower, cut into florets.
  • 30ml (2 Tbsp) of olive oil.
  • 15ml (1 Tbsp) of Robertsons Masterblends Zesty Lemon & Herb.
  • 8 small tortilla wraps.
  • half red cabbage, shredded.
  • 1 cup cherry tomatoes, halved.
  • 1 avocado, pitted and sliced.
  • a handful of fresh coriander leaves, chopped.
  • 2 limes, cut into wedges.


  1. In a bowl, combine ranch dressing ingredients. Whisk together until smooth then cover in an airtight jar or container and refrigerate until needed.
  2. Preheat oven to 180°C. In a microwave-safe bowl, melt vegan butter at 30-second intervals until completely melted. Whisk the hot sauce into the melted butter until combined then set aside.
  3. Place cauliflower florets on a baking sheet. Drizzle with olive oil and season with Robertsons Masterblends Zesty & Herb. Toss the florets in half of the buffalo sauce then roast for 20 minutes.
  4. Once the cauliflower is roasted, toss again in a bowl with the remaining buffalo sauce.
  5. Assemble the tacos by heating or toasting the tortillas then layering with the cabbage, buffalo cauliflower, tomatoes and sliced avo.
  6. Drizzle with ranch dressing and sprinkle with chopped coriander.
  7. Serve with fresh lime wedges.
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