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.
Buffalo Cauliflower + Chickpea Tacos with Vegan Ranch Dressing
Just the right amount of spicy, Nourishing and Satisfying!
New! I just added a cooking video here on this page, so you can see how easy these are to make and how they come together.
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!
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!
Plus they are super easy to make even though they look all fancy!
All you need: cauliflower, chickpeas, cabbage, easy Buffalo sauce (a mix of hot sauce, butter and lemon juice), easy Vegan ranch dressing (Easy Vegan Ranch Dressing Recipe adapted from Minimalist Baker), avocado and your favorite gluten-free tortillas (we used Siete Foods almond flour tortillas which are grain free as well)
And come together quickly!
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.
Hope you love these as much as we do!
Scroll down for recipe and comment below if you try it.
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: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4-6 servings
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
1 15.5 oz can chickpeas, well rinsed, drained and dried
¼ cup Hot Sauce (we used Frank's Red Hot Original)
1 cup raw cashews (soaked in hot water 30 minutes)
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
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.
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!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...