A delicious recipe for spicy chickpea and cauliflower taquitos that combines the crunchiness of air-fried cauliflower and chickpeas with buffalo sauce, rolled in tortillas, and topped with vegan ranch and cilantro.
1: Mix one small head of cut-up cauliflower, 1 can of chickpeas, garlic powder, paprika, and olive oil.
2: Air fry at 400°F for 25 minutes.
3: Mix with buffalo sauce, add to tortillas, roll, and bake again at 400°F for 3-5 minutes or until crispy.
4: Top with vegan ranch and cilantro.
