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24 Sep 2017


By Gracie Carroll

What To Make: The Wholly Veggie Buffalo Cauliflower Taco Recipe 

By Edit Seven

Wholly Veggie Summer Taco (1)

We’ve been fans of Wholly Veggie patties for quite some time and we’re now a little freakishly obsessed with their new line of cauliflower and broccoli “wings”. We’ll warn you: these are a dangerously good late-night snack that are all too quick and easy to make when you know they’re there waiting for you in your freezer. While we truly L-O-V-E Wholly Veggie wings on their own, we couldn’t deny how delicious their Buffalo Cauliflower Taco Recipe looked for the perfect meat-free #TacoTuesday meal, or meat-free meal on any day for that matter! Keep reading for how to make it:

The Wholly Veggie Buffalo Cauliflower Taco Recipe

What You Need:

For The Tacos:

For The Radicchio Slaw:

For The Pickled Red Onions: 

april21_WhollyVeggie_BuffaloCauliTacosWithRoastedEggplant (1) (1) 

What To Do:

For The Radicchio Slaw: 

  1. Finely slice the radicchio and add to a medium-sized mixing bowl.
  2. Add lime juice and honey and mix well. 
  3. Set aside in fridge. 

For The Pickled Red Onions: 

  1. In a saucepan over medium heat, combine apple cider vinegar, sugar and salt 
  2. Cook until mixture reaches a simmer.
  3. While the mixture is cooking, place the thinly-sliced onions in a small bowl or mason jar.
  4. Pour heated mixture over onions, ensuring onions are submerged, mixing well.
  5. Cover and let onions marinate for 30 minutes. 
  6. Serve immediately with tacos, refrigerate extras in a sealed container for up to 2 weeks.

For The Tacos: 

  1. Cooking Buffalo Wings according to the package, if using Wholly Veggie Wings cook at 425°f for 23-25 minutes, flipping halfway through.
  2. Remove cooked wings and evenly coat in Buffalo sauce.
  3. Heat tortillas in a pan over low heat until warm.
  4. Assemble tacos, layering the radicchio slaw, cauliflower wings, eggplant, tomatoes, pickled red onion and chipotle sauce to taste.


Serve immediately and ENJOY!





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