Buffalo Chickpea Cauliflower Tacos
If you loved my sheet pan crunchwrap and sheet pan vegan quesadillas, this recipe for buffalo chickpea cauliflower tacos is going to be your new obsession! These vegan tacos are hearty, spicy, and crispy – perfect for game day or any time you want something fun and filling.
It is no secret that Mexican cuisine is my favorite, we even had a custom taco bar at our vegan wedding as the main meal. If you think that plant-based living is incompatible with Mexican food, you couldn’t be more wrong!
From meal prep burritos to green goddess salad tostadas, I love getting creative with vegan Mexican inspired videos! This buffalo chickpea cauliflower tacos recipe combines my love for the classic flavors and the convenience of sheet pan recipes.
Why You’ll Love This Recipe
- I love pairing cauliflower and chickpeas together. It’s the perfect combination of fiber and protein that goes well in soups, curries, and of course – tacos!
- Perfect for meal prep! Make this recipe ahead and reheat in the oven for crispy results. You can even enjoy these cold on the go.
- These buffalo chickpea cauliflower tacos are nicely crispy on the outside, which creates a taco you can actually bite into.
- Buffalo hot sauce plus maple syrup hits all the right notes, while the cauliflower and chickpea mixture is the ideal chunky “vehicle” for your sauce.
- Part of the reason I love Mexican cuisine is because you can customize almost every element! These tacos are no exception, see all the substitutions and allergen swaps in the Hack It! section below.
Key Ingredients
- Cauliflower is a budget-friendly vegetable that adds a lot of body to a recipe, along with fiber and texture.
- Chickpeas complete the base for our tacos with plant-based protein and a creamy, earthy quality.
- Buffalo sauce is the tangy and spicy element that clings to the veggies and adds creaminess.
- Tortillas make the perfect taco shell, crisping up in the oven and sealing the buffalo chickpea cauliflower filling inside.
- Lime and cilantro make great add-ons for a fresh and bright finish.
Hack It!
- Swap flour tortillas for corn tortillas or oat tortillas if you need a gluten-free option. Double check the ingredients of your hot sauce too!
- Aside from allergies, you can use any hot sauce you have on hand. If you can’t find vegan creamy hot sauce at the store, mix plant-based yogurt with hot sauce or chili paste!
- Want to add more substance? Add roasted sweet potato, tofu schwarma “meat” or extra veggies to fill up your tacos.
- This filling also works in vegan quesadillas or enchiladas. Alternatively, you can use it inside pita pockets, puff pastry, or even pie crust!
- No chickpeas? Use black beans (or any beans!). No maple syrup? Add a drizzle of agave. Can’t find vegan feta at the store? Skip it, make your own, or swap for vegan queso!
How to Make Buffalo Chickpea Cauliflower Tacos
Step 1: Preheat the oven to 400°F. Add the cauliflower and chickpeas to a large skillet with the olive oil.
Step 2: Cover with a lid and cook over medium heat until the cauliflower is fork-tender and lightly golden, about 10 minutes. Stir occasionally to ensure even cooking.
Step 3: Add the hot sauce, maple syrup, and lime juice. Stir well and continue cooking for a few minutes, until everything is evenly coated and slightly caramelized.
Step 4: Using a potato masher or the back of a sturdy spatula, gently mash the mixture so it’s broken down and textured but still chunky.
Step 5: Line a large sheet pan with parchment paper or lightly grease it. Arrange 12 small tortillas on the tray. Spoon about 2 tablespoons of the buffalo chickpea cauliflower mixture onto one half of each tortilla and sprinkle with vegan feta if using.
Step 6: Then, fold the tortillas over and press down gently to seal. Lightly spray or brush the tops with oil and place a second sheet pan directly on top to weigh them down.
Step 7: Bake for about 10 minutes. Remove the top sheet pan, then switch the oven to broil on high and cook for another 3-5 minutes, watching closely so they don’t burn.
Step 8: Once the tortillas are golden and crispy, they are ready! Serve vegan caesar dressing, topped with chopped cilantro and a squeeze of fresh lime juice.
Frequently Asked Questions
Yes, prepare the filling and refrigerate, then assemble and bake just before serving. You can also reheat these later.
Absolutely! If you have any leftover (or if you are doing meal prep) this chickpea cauliflower filling comfortably lasts a month in the freezer.
Fresh is best for roasting and crisping. However, frozen works but may release more water. When you’re cooking it with chickpeas, make sure the texture isn’t watery.
Use more or less hot sauce to taste. If you don’t want any spice, make this recipe with vegan green goddess dressing or tofu cream instead.
More Plant-Based Taco Recipes
If you loved your copy of the Scrappy Cookbook, you will enjoy 140+ delicious vegan meals from my first cookbook! The PlantYou Cookbook was a labor of love, and a tribute to all the things I wish I had when I first transitioned to plant-based living. All of the recipes in this book are WFPB-compliant and beginner-friendly. Plus, I made sure that every recipe will have a helpful infographic detailing the ingredients.
The Recipe: Buffalo Chickpea Cauliflower Tacos
Ingredients
- 1 head cauliflower, broken into small florets
- 14 oz chickpeas, 1 can, drained and rinsed
- 1 tbsp olive oil
- ½ cup creamy hot sauce, vegan
- 1 tsp maple syrup
- 1 lime, juiced
- 12 small tortillas
- ½ cup vegan feta, optional, or vegan cheese of choice
To serve
- vegan Caesar dressing
- lime juice
- fresh cilantro, chopped
Equipment
- 2 sheet pans
- Potato masher or spatula
Instructions
- Preheat the oven to 400°F.
- Add the cauliflower and chickpeas to a large skillet with the olive oil. Cook over medium heat, covering and stirring occasionally, until the cauliflower is fork-tender and lightly golden, about 10 minutes.
- Add the hot sauce, maple syrup, and lime juice. Stir well and continue cooking for a few minutes, until everything is evenly coated and slightly caramelized.
- Using a potato masher or the back of a sturdy spatula, gently mash the mixture so it’s broken down and textured but not completely smooth. You want it roughed up with plenty of little craggly bits for crisping.
- Line a large sheet pan with parchment paper or lightly grease it. Arrange 12 small tortillas on the pan. Spoon about 2 tablespoons of the buffalo chickpea cauliflower mixture onto one half of each tortilla. Sprinkle with vegan feta if using, then fold the tortillas over and press down gently to seal. Lightly spray or brush the tops with oil so they crisp up in the oven.
- Place a second sheet pan directly on top to weigh them down and prevent the tortillas from lifting while baking.
- Bake for about 10 minutes. Remove the top sheet pan, then switch the oven to broil on high and cook for another 3 to 5 minutes, watching closely so they don’t burn, until the tortillas are golden and crispy.
- Serve drizzled with vegan caesar dressing and topped with chopped cilantro and a squeeze of fresh lime juice.
Notes
- This recipe yields 4 servings (three tacos per serving).
- Swap flour tortillas for corn tortillas or oat tortillas if you need a gluten-free option. Double check the ingredients of your hot sauce too!
- Aside from allergies, you can use any hot sauce you have on hand. If you can’t find vegan creamy hot sauce at the store, mix plant-based yogurt with hot sauce or chili paste!
- Want to add more substance? Add roasted sweet potato, tofu schwarma “meat” or extra veggies to fill up your tacos.
- This filling also works in vegan quesadillas or enchiladas. Alternatively, you can use it inside pita pockets, puff pastry, or even pie crust!
- No chickpeas? Use black beans (or any beans!). No maple syrup? Add a drizzle of agave. Can’t find vegan feta at the store? Skip it, make your own, or swap for vegan queso!