Buffalo Wing Tacos

These tacos are a take on the popular Buffalo Wing except mine are made with cauliflower! Perfect for Cinco de Mayo, Taco Tuesday, or any day of the week — all dairy free, vegan, and gluten free too!

For the Cauliflower Wings:


1 1/2 cups dairy-free milk (unsweetened- I like to use coconut)

1 cup gluten free flour

2 teaspoons garlic powder

1 teaspoon smoked paprika

1 1/2 cups Franks Red Hot Sauce (or hot sauce of your choice)

1 1/2 tablespoons coconut oil

1 large head of cauliflower, cut into bite-sized pieces

Salt and pepper to taste

1 Bag Shredded carrots, washed, pat dry

1 Bag shredded purple cabbage, washed, pat dry

1 large cucumber cut into small chunks

1 large avocado, diced

1 package dairy free, gluten free tortilla — I like Siete


1. Pre-heat your oven to 450 degrees.

2. Line a baking sheet with parchment paper and spray it with cooking spray(make sure it’s dairy-free).

3. Add the dairy free milk to a medium sized bowl. Put the cauliflower florets into the milk. Let the cauliflower sit in the milk, refrigerated, for approximately one hour to soak into the cauliflower and coat it. The longer the cauliflower can soak the better.

4. On a plate, add the flour and seasonings and blend together. Take each cauliflower floret and dip into the flour mixture shaking off excess, and place on baking tray. Repeat this until the process is completed and all cauliflower has been dredged in the flower mixture. Bake for about 20 minutes, flipping the cauliflower bites about halfway through the cooking process.

5. While the cauliflower is cooking, melt your coconut oil so that it is in a liquid form. Whisk the oil into the hot sauce. When cauliflower has baked for 20 minutes, remove it from the oven and dip each piece individually into the hot sauce mixture.

For the Roasted Chickpeas


1 can of chickpeas, rinsed and drained

2 T Extra Virgin Olive Oil

2 teaspoons chili powder

2 teaspoons garlic powder

1 teaspoon turmeric

salt and pepper to taste


1. Drain the chickpeas and rinse thoroughly. Then put the chickpeas in a clean dish cloth and roll the chickpeas in the dishcloth until dry. Place chickpeas on a baking sheet lined with parchment paper.

2. Make the dressing combining oil and seasonings/herbs and blend thoroughly. Pour over the chickpeas and toss to coat. Roast at 350 degrees in your oven until the chickpeas crisp up, approximately 10 to 20 minutes depending on your oven. Watch that the chickpeas don’t burn.

For Lime Sour Cream


1 cup plain, dairy free Greek style yogurt

salt and pepper to taste

Juice 1 lemon


Combine all and whisk to combine

Assembling the tacos:

Take the tortilla and fold in half. Line with carrots and cabbage, add the cauliflower, chickpeas, cucumber, avocado. Drizzle with the sour cream. Repeat.

Serves 6-8

What’s your favorite way to enjoy tacos? Share in our comments section.

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Foodie who is allergic to milk and lamb and eats vegan and gluten free. I’m a life long fitness enthusiast , runner, dancer and passionate about talking food, nutrition, health and exercise. I am a lover of cats big and small, and call Disney World my 2nd home.

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