Air Fryer Buffalo Cauliflower Tacos with Creamy Cashew Ranch (Vegan)

How to Make Air Fryer Buffalo Cauliflower Tacos with Creamy Cashew Ranch (Vegan)

1. 1

   Step 1: Make the creamy cashew ranch

   Soak the raw cashews in very hot water for 10–15 minutes to soften, then drain. Blend the soaked cashews with lemon juice, garlic powder, salt and 3–4 tbsp of water until very smooth and creamy; chill while you prepare the cauliflower to let flavors meld.

   For this step

   • 1 cupRaw cashews (for ranch)
   • 2 tbspFresh lemon juice
   • 1 tspGarlic powder
   • 1 tspSalt
   
2. 2

   Step 2: Whisk batter and coat cauliflower

   In a large bowl whisk chickpea flour, plant milk, olive oil and a pinch of salt into a smooth, pourable batter. Toss the cauliflower florets in the batter until evenly coated, shaking off any excess, then arrange in a single layer in the air fryer basket without overcrowding; work in batches if needed.

   For this step

   • 1 1/2 lbCauliflower florets
   • 1/2 cupChickpea flour (for batter)
   • 1/2 cupUnsweetened plant milk
   • 2 tbspOlive oil
   
3. 3

   Step 3: Air-fry until crisp

   Air fry the battered florets at 400°F (200°C) for 12–15 minutes, flipping once halfway through, until golden and crisp at the edges. Smaller florets will crisp faster, so check at the 10-minute mark and adjust time for your fryer and preference.
   
4. 4

   Step 4: Toss in buffalo sauce

   Transfer the hot cauliflower to a bowl and quickly toss with the buffalo-style hot sauce until evenly coated. For extra stickiness, return sauced florets to the air fryer for 2–3 minutes to set the sauce and get a slightly caramelized finish.

   For this step

   • 1/3 cupBuffalo-style hot sauce
   
5. 5

   Step 5: Warm tortillas

   Warm the corn tortillas on a dry skillet or in the air fryer for 30–45 seconds per side until pliable and lightly charred in spots. Keep them wrapped in a clean towel so they stay warm and flexible for assembling tacos.

   For this step

   • 8 countCorn tortillas (small)
   
6. 6

   Step 6: Assemble and serve

   Build tacos with 2 warm tortillas per serving, top with several buffalo cauliflower florets and drizzle generously with the creamy cashew ranch. Serve immediately and garnish with optional extras like chopped cilantro, pickled onions, or a squeeze of lemon if desired.

   For this step

   • 1 pinchCilantro
   

1. Soak the raw cashews in very hot water for 10–15 minutes to soften, then drain. Blend the soaked cashews with lemon juice, garlic powder, salt and 3–4 tbsp of water until very smooth and creamy; chill while you prepare the cauliflower to let flavors meld.
2. In a large bowl whisk chickpea flour, plant milk, olive oil and a pinch of salt into a smooth, pourable batter. Toss the cauliflower florets in the batter until evenly coated, shaking off any excess, then arrange in a single layer in the air fryer basket without overcrowding; work in batches if needed.
3. Air fry the battered florets at 400°F (200°C) for 12–15 minutes, flipping once halfway through, until golden and crisp at the edges. Smaller florets will crisp faster, so check at the 10-minute mark and adjust time for your fryer and preference.
4. Transfer the hot cauliflower to a bowl and quickly toss with the buffalo-style hot sauce until evenly coated. For extra stickiness, return sauced florets to the air fryer for 2–3 minutes to set the sauce and get a slightly caramelized finish.
5. Warm the corn tortillas on a dry skillet or in the air fryer for 30–45 seconds per side until pliable and lightly charred in spots. Keep them wrapped in a clean towel so they stay warm and flexible for assembling tacos.
6. Build tacos with 2 warm tortillas per serving, top with several buffalo cauliflower florets and drizzle generously with the creamy cashew ranch. Serve immediately and garnish with optional extras like chopped cilantro, pickled onions, or a squeeze of lemon if desired.