Preheat your oven to 400°F/200°C. Also, grab a baking sheet and line it with parchment paper for easy cleanup later.
Cut the cauliflower into bite sized pieces. Then, in a separate bowl, whisk together the spices and sauce. Add half the sauce and the oil to the cauliflower. Toss together.
1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon chili powder, ½ teaspoon salt, ½ teaspoon black pepper, 4 tablespoon olive oil, 3 cups cauliflower florets, 1 cup buffalo sauce
Spread the cauliflower evenly on the prepared baking sheet, and into the oven it goes. Roast for about 20 minutes until it's tender and has that perfect golden-brown hue.
While the cauliflower is getting all crispy and delightful, let's work on your taco toppings. Prep those fresh ingredients. Slice the creamy avocado, chop the crisp lettuce, green onions, and fragrant cilantro. If you like, add some tomatoes or any other favorite toppings.
2 green onions, 2 cups lettuce, 1 avocado
Once the cauliflower is ready, take it out of the oven. Give it a final toss with the remaining sauce if you want that extra buffalo kick. Now, assemble your tasty tacos, drizzle on some creamy vegan ranch, and enjoy a flavorful meal that's as simple as it is delicious.
4 corn tortillas, 2 ½ tablespoon vegan ranch dressing