Buffalo Cauliflower Tacos
Buffalo Cauliflower Taco Recipe
with avocado cream
Once in awhile, a certain food takes on a celebrity-like status. Kale had it’s 15 minutes a few years back, and now it is cauliflower’s time to shine. You can rice it, mash it, roast it or make it into a pizza crust. And looky here, you can dress it up in a spicy buffalo sauce and make delicious tacos!
I first made cauliflower buffalo ‘wings’ years back and served them with celery sticks and some ranch dressing. My husband practically did back-flips he loved them so much. But the recipe I used was finicky and a pain in my ass. I had to dip, flour, season, re-dip, fry, bake . . . It was way too much work for this busy lady.
Needless to say, I knew there had to be an easier way. Tacos make my husband so darn happy, they cannot be limited to just Tuesdays, but mama ain’t gonna slave away in the kitchen for hours either. This version is way easier to make and equally delicious. Packed with flavour, fun and alota yum!
Buffalo cauliflower morsels are incredibly versatile! Use them as a salad topper, a quick snack or in a buddha bowl.
This avocado cream is a dream. It makes for an incredible salad dressing, or smothered over roasted baby potatoes for a crowd-pleasing side dish.
Buffalo Cauliflower
INGREDIENTS
1 cup flour (if you are gluten free, we love Bob’s Mill Gluten Free Blend)
1 cup almond milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt and pepper
1/4 tsp dried parsley (optional)
1 large head of cauliflower, chopped or broken into large chunks
1/2 cup to 3/4 cup hot sauce (depending on your spice preference). If you like it more mild, go for 1/2 cup, add a tad of water to give yourself enough liquid to work with.
INSTRUCTIONS
Preheat oven to 450. Whisk up all your ingredients in a bowl. Dip the cauliflower pieces in the batter and let the excess drip off. Put them on a parchment-lined baking sheet and bake for 15-20 minutes until lightly crisped and browned.
Remove the morsels from the oven and gently toss the cauliflower in a bowl with the hot sauce. Do in small batches. Then place them back on the baking sheet and back for another 10 mins.
Avocado Cream
INGREDIENTS
2 ripe avocados
1 large clove of garlic
1/4 cup of non dairy yogurt or sour cream (of course dairy options are great too)
2-3 Tbsp of Water
1/4 teaspoon salt
1/4 teaspoon onion powder
1-2 Tbsp of fresh lime juice
Few sprigs of cilantro (optional)
INSTRUCTIONS
Add all of your ingredients to the blender and mix until smooth.
Toppings + Assembly
INGREDIENTS
Tortillas
Cilantro
Cabbage Slaw with Avo Creme
Red onion thinly sliced
Lime Wedge
Avocado
INSTRUCTIONS
Shred or finely chop up some cabbage and thinly sliced red onion, then toss in a few spoonfuls of the avocado cream and set aside.
Fill your shells with buffalo cauliflower and the slaw, then top with cilantro and drizzle on some more of the avocado cream.
If you are a fat freak like me, you will also add on some chunks of avocado and a squeeze of lime to finish it off.
ENJOY!