Buffalo Cauliflower Tacos (V)


Serves 4
Prep Time: 20 min
Cooking Time: 35 min


  • 1 cauliflower head, cut into florets
  • 8 corn tacos

For the buffalo sauce:

  • ½ cup hot pepper sauce (like sriracha)
  • 1 cup Rugani 100% Carrot Juice
  • ¼ cup raw cashews (soaked overnight)
  • 1 Tbsp maple syrup
  • 2 tsp white vinegar
  • 2 tsp soy sauce
  • 1 tsp lime juice
  • 1 garlic clove finely chopped
  • ¾ Tbsp smoked paprika optional for a smokey flavour

For the vegan guacamole:

  • 1 avocado
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 1 tsp lime juice


  • Quarter red cabbage finely chopped
  • ½ red onion, finely sliced
  • ½ red pepper, cut into small cubes
  • Two sprigs fresh coriander, roughly chopped
  • Corn chips


  • Pre-heat oven to 180 ℃. Prepare a baking tray by lining it with baking paper or foil.
  • Place all the ingredients for the buffalo sauce in a blender and blend till smooth. It should be the consistency of pancake batter.
  • Dust the cauliflower florets with flour, dip them into the batter and place on the prepared baking tray, making sure they don’t touch.
  • Place the cauliflower florets in the oven and bake for 35 – 40 minutes or until the cauliflower is cooked through, but firm and the batter has started to turn brown on the edges.
  • While the cauliflower is in the oven prepare the vegan guacamole by mixing all the ingredients for the guacamole together in a small bowl and mashing the avocado till coarse in texture. Season with extra salt and pepper if needed.
  • When the cauliflower is cooked, remove from oven.
  • Fill the tacos first with the cabbage and then topping with cauliflower. Add other toppings as desired.
  • Garnish & serve with corn chips and guacamole.



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