Buffalo Cauliflower + Chickpea Tacos with Vegan Ranch Dressing

Tacos coming in hot! An easy and unbelievably delicious gluten-free and plant based meal. Spicy baked Buffalo cauliflower & chickpeas paired with shredded cabbage, creamy avocado and a dreamy Vegan ranch dressing.

gluten free buffalo cauliflower and chickpea tacos #glutenfree #glutenfreerecipes www.healthygffamily.com
Buffalo Cauliflower + Chickpea Tacos with Vegan Ranch Dressing

Just the right amount of spicy, Nourishing and Satisfying!

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New!  I just added a cooking video here on this page, so you can see how easy it is to make the Buffalo Cauliflower + Chickpea Tacos with vegan ranch dressing.

If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.

Hope you love these as much as we do!

buffalo cauliflower chickpea taco #glutenfreerecipes gluten free www.healthygffamily.com

Update Fall 2020: These Buffalo Cauliflower and Chickpea Tacos are amazing all year round but for whatever reason, they remind me of Fall and football….

So it seemed appropriate to kick off the first Taco Tuesday of September with these flavorful and delicious tacos!

Hope you love them as much as we do!

Update April 2020: 7 weeks home and I have finally learned how to order online/ do curbside pickup and minimize my trips to the grocery store! I had been craving these tacos the last few weeks and while it is mostly pantry items, I needed some cabbage and cauliflower which I was able to pick up this week.

So happy I finally had all the ingredients because these tacos are too good!

The cauliflower and chickpeas are spicy, but perfectly  balanced with the cabbage,  ranch dressing and avocado.  And so satisfying!

Hope you love them as much as I do!

Original post…

These tacos may be one of my all time favorites!

Baked Buffalo Cauliflower +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!

gluten free buffalo cauliflower and chickpea tacos #glutenfree #glutenfreerecipes www.healthygffamily.com

Plus they are super easy to make even though they look all fancy!

All you need:




easy Buffalo sauce (a mix of hot sauce, butter and lemon juice)

easy Vegan ranch dressing (see below, Easy Vegan Ranch Dressing Recipe adapted from Minimalist Baker,)


and your favorite gluten-free tortillas (we used Siete Foods almond flour tortillas which are grain free as well)

gluten free buffalo cauliflower and chickpea tacos #glutenfree #glutenfreerecipes www.healthygffamily.com

And come together quickly!

While the cauliflower and chickpeas roast, you make the vegan ranch dressing (if you haven’t already) and cut the cabbage and avocado. It all comes together at the same time and can be easily meal prepped ahead of time!

Let’s start with the Buffalo Cauliflower.

It couldn’t be easier or tastier!

All you need is cauliflower florets, a hot sauce (we used Frank’s), butter or dairy-free butter, some fresh lemon juice, a neutral oil such as grapeseed or avocado oil and some simple spices — garlic powder, salt and pepper.

buffalo cauliflower chickpea tacos gluten free #glutenfreerecipes www.healthygffamily.com

First you roast the cauliflower on very high heat (that’s why I’m not using parchment paper, rather roasting directly on the baking sheet– parchment paper can’t withstand the highest heat)

While the cauliflower roasts, you mix together the simple Buffalo sauce, then mix it with the roasted cauliflower and bake an additional 10 minutes to get extra crispy.

Same with the Chickpeas but even easier!

Roast 10 mins, mix with just hot sauce and roast another 10 minutes! They will be crispy and spicy!

The result is crispy, spicy and tangy cauliflower bites and chickpeas which are delicious on their own!

In fact, 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.

While they roast, I make the vegan ranch dressing, which is creamy and delicious and also on repeat in my house!.

Recipe adapted from Minimalist Baker, all you need is:

Cashews (soaked in hot water), unsweetened almond milk, lemon juice, garlic, sea salt, black pepper, onion powder, apple cider vinegar, maple syrup, fresh minced dill, fresh minced parsley, fresh chives.

vegan ranch www.healthygffamily.com

The one key is to make sure you blend all the ingredients except the fresh herbs. Then add in the fresh herbs and stir together.

If you blend them, your ranch dressing will have a green tint, which will be pretty and taste great but may not be what you’re expecting.

All the spicy goodness paired with the ranch dressing, shredded cabbage and avocado in a tortilla makes for an amazing combination of spicy and cooling flavors, creaminess and crunch that is super satisfying and delicious!

gluten free buffalo cauliflower and chickpea tacos #glutenfree #glutenfreerecipes www.healthygffamily.com

Hope you love these as much as we do!

PIN it!

buffalo cauliflower chickpea taco #glutenfreerecipes gluten free www.healthygffamily.com

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


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5 from 3 votes

Buffalo Cauliflower + Chickpea Tacos with Vegan Ranch Dressing

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Servings: 4 -6 servings
Author: Healthy Gluten-free Family


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 choic
  • ¼ teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 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
  • 1/4 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
  • 2/3 cup unsweetened almond milk
  • 2 teaspoons lemon juice
  • 2 cloves garlic minced
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • just under 1/2 teaspoon onion powder
  • 1 1/2 teaspoon apple cider vinegar
  • 1/2-1 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


Buffalo Cauliflower

  • Preheat oven to 450°F and line a large rimmed baking sheet with foil.
  • 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.
  • 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

  • Preheat over to 450 degrees F and line a baking sheet with foil.
  • 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.
  • 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)

  • If you haven't already, soak cashews in very hot water for 30 minutes - 1 hour.
  • While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”).
  • 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.
  • Add whichever herbs you are using and pulse several times to incorporate (you don’t want it fully puréed).
  • Taste and adjust flavor, as needed.
  • 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.
  • Save extra dressing for dipping with vegetables or a salad.


  • 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!
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!


5 thoughts on “Buffalo Cauliflower + Chickpea Tacos with Vegan Ranch Dressing

  1. 5 stars
    I made these for my friend last night and she’s now a cauliflower convert! She’s eating super healthy so she used gem lettuce to wrap hers up but I stuck with the wraps. Both were delicious! Had some leftover hot sauce coated chickpeas and had them with some feta and leaves for lunch today. Loved cauliflower coated in hot sauce before, but adding it to chickpeas is a revelation!
    Thanks for the lovely recipes ? would definitely recommend

  2. 5 stars
    I meant to write a comment on this recipe ages ago. Better late than never. I daydream about this recipe. Like, mouth watering, accidentally saying “mmmmm” out loud daydreaming. I’ve made the recipe twice now and hardly strayed from the ingredients/ instructions at all. As mentioned in other comments, the dish is very left-over friendly. The cabbage or some other crunchy veg is a must for layering of textures. The creamy cashew ranch and the bite of the buffalo sauce. I mean, it’s what dreams are made of! -@movelearnlivevibe

  3. 5 stars
    This surpassed my expectations!! Honestly, this was so stinking good!! I can’t wait to make it again! Thank you 🙂

5 from 3 votes

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