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In a bowl, combine ranch dressing ingredients. Whisk together until smooth then cover in an airtight jar or container and refrigerate until needed.
Preheat oven to 180 °C. In a microwave safe bowl, melt vegan butter at 30 second intervals until completely melted. Whisk the hot sauce into the melted butter until combined then set aside.
Place cauliflower florets on a baking sheet. Drizzle with olive oil and season with Robertsons Masterblends Zesty & Herb seasoning. Toss the florets in half of the buffalo sauce then roast for 20 minutes.
Once the cauliflower is roasted, toss again in a bowl with the remaining buffalo sauce
Assemble the tacos by heating or toasting the tortillas then layer with the cabbage, buffalo cauliflower, tomatoes and sliced avo.
Drizzle with ranch dressing and sprinkle with chopped coriander
Serve with fresh lime wedges for squeezing