Crisp, spicy, sweet … Mmm! These Buffalo cauliflower tacos are a burst of flavor and texture. The Buffalo sauce is made from dates, sun-dried tomatoes, spices, and tahini for creaminess. Perfect for lunch or a light dinner, you’ll be amazed how flavorful raw cauliflower can be.

Raw Spicy Buffalo Cauliflower Tacos [Vegan]





For the Tacos:

  • 1 head of cauliflower
  • 1 head of lettuce
  • Cilantro
  • 1/2 of a red onion
  • 1 red bell pepper
  • Mango (optional)

For the Spicy Buffalo Sauce:

  • 1/2 cup dates
  • 1/2 cup filtered water
  • 1/4 cup sun-dried tomatoes
  • 2 tablespoons raw tahini
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cayenne pepper
  • 1 garlic clove
  • 2 teaspoons onion powder or flakes
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon smoked paprika

For the Guacamole:

  • 2 avocado
  • 2 tablespoons cilantro, chopped
  • 2 tablespoon lime juice
  • A pinch of salt


  1. Chop your cauliflower into small pieces and set aside in a bigger bowl. Place all ingredients for the spicy Buffalo sauce in a high-speed blender and blend until it's smooth. Pour the spicy Buffalo sauce on top of your cauliflowers. Using your clean hands, massage the sauce into the cauliflower florets until every piece is well covered with sauce. Place your spicy Buffalo cauliflower florets onto a non-stick sheet and dehydrate at 110°F for 12 hours or longer. The longer you dehydrate, the crunchier your cauliflower will get.
  2. If you don't have a dehydrator, bake on the lowest temperature.
  3. Use a fork to mash the avocado, add the other ingredients to the bowl, keep the texture in mind. Aim for a chunky consistency.
  4. Assemble your raw tacos by filling the little gem salad leafs with your choice of vegetables and then add your guacamole and Buffalo cauliflower on top. Serve with some fresh cilantro on top.