You might have to use a fork for this kind of Taco Tuesday. This deconstructive healthy taco bowl is packed with veggies, spice and a creamy sauce. Add some zest and heat to your weeknight dinners as you dig into this vegan taco bowl.

Buffalo Cauliflower Taco Bowl [Vegan]

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Cooking Time



For the Cauliflower:

  • 1 head cauliflower
  • 2 teaspoons avocado oil
  • salt and pepper to taste
  • 1/4 cup buffalo Hot Sauce

For the Salad:

  • rice for two (this recipe used 1/2 cup of dried rice)
  • 1 can black beans
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • handful cherry tomatoes
  • head romaine lettuce
  • green onion
  • avocado

For the Creamy Cashew Drizzle:

  • 1/2 cup raw cashews (soaked beforehand)
  • 1/2 cup water
  • 4 tablespoons lime juice (roughly 2 limes)
  • 2-3 garlic cloves
  • 6 tablespoons nutritional yeast
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • salt and pepper to taste


  1. Soak 1/2 cup of cashews in a bowl of water overnight or soak for 30 minutes in a bowl of boiled water. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. Cut your cauliflower into small florets, toss in the oil, pepper and salt. Place on the baking sheet and bake for 20 minutes.
  3. While the cauliflower is baking, begin to cook your rice. Follow your package instructions, but I used 1/2 cup of rice and it was great for 2 people.
  4. Chop your romaine, cherry tomatoes, avocado and green onions and set aside.
  5. Rinse and drain your black beans. Place in a pan on the stovetop (A cast iron pan works well- if you are using a stainless steel pan you may want to oil the pan lightly first before adding the beans). Add 1/4 teaspoon of chili powder and cumin to the beans and lightly toss. I like heating my beans just to remove some of the excess liquid but you could just eat them raw and skip this step. Stir the beans over medium heat for roughly 5 minutes until they look a little drier. Set aside.
  6. At this point, your cauliflower should be done. Remove from the oven and toss the cauliflower in a bowl with the 1/4 cup of hot sauce. Place back in the oven for 10 more minutes.
  7. Prepare the dressing. Add the soaked cashews, water, lime juice, garlic, nutritional yeast, and spices to a high-speed blender and blend until smooth.
  8. Once the cauliflower and rice are done, begin assembling your bowls!
  9. Evenly distribute the vegetables, black beans, rice and cauliflower florets among 2 bowls. Option to top with tortilla chips (but not necessary). Add the cashew dressing overtop. Enjoy!


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