Spicy Cauliflower Taco

6-8 Corn tortillas
Cabbage- shredded

for “meat”:

1 head of cauliflower
1 Tbs olive oil
1 tsp smoked paprika
1 tsp chili powder
1 tsp garlic
½ tsp salt

1/3 cup vegananese + 1 tsp plain almond milk
1/8 tsp garlic
1 tsp dill

For “cauli-meat”:
Preheat oven to 450 degrees.
Cut cauliflower into 1 inch or smaller florets. Toss in bowl with olive oil and spiced.
Spread in a single layer on baking sheet.

Bake 20-25 minutes until slightly browned, stirring halfway through

Now it’s time to create your taco! I like to toast my tortilla on the skillet with a dash of coconut oil. Layer on the cabbage, tomatoes, cauliflower, drizzle on the sauce and a bit of fresh lime juice.


Cauliflower Buffalo Wings


  • head cauliflower; chopped into bite size piece
  • ½ cup flour
  • ½ cup water
  • Pinch of kosher salt
  • Pinch of granulated garlic powder
  • Non-stick olive oil spray

    For Wing Sauce:

  • 1 Tbs. Earth Balance butter substitute; melted
  • 2/3 cup Sriracha
  • 2 Tbs your choice of Hot sauce (I used Buffalo Style Tabasco)

Preheat oven to 400F.

In a small bowl, Whisk together flour, water, garlic powder and salt.
Dip cauliflower pieces in the batter ensuring pieces are coating evenly, place on a lightly greased, non-stick baking sheet.

Bake “wings” for about 10 minutes, then flip with a spatula and bake on the other side for an additional 5 minutes.

Whisk together Frank’s Red Hot sauce and Earth Balance butter substitute in a small bowl.

Remove wings from oven, and using a bbq brush, coast each piece with the hot sauce mixture

Bake coated cauliflower for an additional 10 minutes with hot sauce Remove from oven.

Let cauliflower wings cool a bit before devouring
Serve with  Vegan Ranch Dip