Step 1

Pre-heat oven to 425 degrees

Step 2

Cut cauliflower into bite-sized florets.  Make sure they're small enough to fit on a taco, but not too small.  The smaller the floret, the more soggy it will be when baked.

Step 3

In a large bowl, mix together 1 cup all purpose flour, 1 tsp each of garlic powder and onion powder, 1/2 tsp salt and smoked paprika.

Step 4

Pour in 1 cup of water or unsweetened oat milk and stir until batter is smooth

Step 5

Dump cauliflower florets into batter and mix until each piece is well coated

Step 6

Take tongs and remove each piece of cauliflower from batter bowl, trying to knock off any excess batter.

Step 7

Place cauliflower in a bowl with 1-2 cups of panko bread crumbs.  Cover each piece evenly

Step 8

Bake for 15-20 minutes or until florets start to turn slightly golden brown.

Step 9

Mix 1 cup of buffalo wing sauce, 1/4 cup of vegan butter (optional) and 1 TBL of maple syrup (optional) in a large bowl.

Step 10

Once cauliflower has baked, take it out of the oven and dump it into the sauce bowl, evenly coating each piece.

Step 11

Place back in the oven for another 5-10 minutes to crisp cauliflower back up.

Step 12

Serve on a taco shell with thinly sliced celery, carrots and lettuce.  Top with vegan ranch sauce.

Step 13

Blend soaked and drained cashews, 1 cup of water or unsweetened oat milk, 1 tsp each of salt, garlic powder and onion powder and 2 TBL of apple cider vinegar until smooth

Step 14

Add 1/2 tsp dried parsley, dill and black pepper.

Step 15

Serve over the buffalo cauliflower tacos