Raw Vegan Spicy Buffalo Cauliflower Tacos

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Is it hot in here, or are you just sweating a bit from the spiciness of these raw cauliflower tacos? Each bite of these raw vegan tacos bursts with diverse flavors and textures. The majority of the intensity comes from the dehydrated cauliflower, which gets crispy if you leave it in the dehydrator long enough. We are talking overnight, people, not a couple hours. That long dehydration allows for beautiful warmth, while still staying within the raw vegan dietary guidelines.

How is Buffalo sauce raw vegan? Well, it’s not, but you can make a raw rendition of this classic tingles the tongue with acidity. You can make it using dates, sun-dried tomatoes (not in oil), a lot of spices, raw tahini, and raw apple cider vinegar for that classic tang you know and crave. The turmeric, paprika, and cayenne give the sauce beautiful color and a little kick. The flavors will intensify during the dehydration process, but these are tacos which means that you need an assortment of toppings.

You can choose the raw vegan toppings of your choice, but we recommend diced tomatoes, sliced bell peppers, red onion, and cilantro. The simplicity of the toppings allows the cauliflower “meat” to take center stage. Should you want to make a refreshing batch of guacamole, though, we can’t stop you. In fact, we encourage it and you can click here for a tasty recipe.

Raw Vegan Spicy Buffalo Cauliflower Tacos
  • Prep Time:20m
  • Cook Time:12h
  • Total Time:12h 20m


For the Tacos

  • 1 head of cauliflower
  • 6 leaves butter lettuce
  • 1/2 c cilantro, chopped
  • 1/2 of a red onion, thinly sliced
  • 1/2 c red bell pepper, thinly sliced
  • 1/2 c green bell pepper, thinly sliced
  • 1/2 c tomato, chopped

For the Buffalo Sauce

  • 1/2 c dates, pitted
  • 1/2 c filtered water
  • 1/4 c sun-dried tomatoes (not in oil)
  • 2 tbsp. raw tahini
  • 1 tbsp. raw apple cider vinegar
  • 1 tsp. cayenne pepper
  • 1 garlic clove, minced
  • 2 tsp. onion powder
  • 1/2 tsp. turmeric
  • 1/4 tsp. paprika


For the Tacos

  1. You will have to prepare the cauliflower first and begin the dehydration process, as that takes the most time.
  2. Rinse the cauliflower and then chop it into small pieces. Add it to a bowl and set aside while you prepare the Buffalo sauce.

For the Buffalo Sauce

  1. Add all of the ingredients to a high-speed blender and puree until smooth.
  2. Pour the Buffalo sauce into the bowl with the cauliflower and mix well until every single piece is liberally coated in sauce.
  3. Place the spicy Buffalo cauliflower on non-stick dehydrator sheets and dehydrate at 110º F for about 12 hours. It can be beneficial to do this overnight or in the morning, so that it is ready for dinner.
  4. Remove the cauliflower from the dehydrator and get read to assemble your tacos.
  5. Set out the butter lettuce leaves and spoon some of the Buffalo cauliflower into each leaf.
  6. Top with cilantro, red onion, red and green bell peppers, and chopped tomatoes. Enjoy when ready.


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