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 gluten-free, we love Bob’s Mill Gluten Free Blend)
• 1 cup almond milk
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt and pepper
• 1/4 tsp dried parsley (optional)
• 1 large head of cauliflower, chopped or broken into large chunks
• 1/2–3/4 cup hot sauce (depending on spice preference; for milder taste, use 1/2 cup and add a little water for more liquid)

INSTRUCTIONS

1. Preheat oven to 450. Whisk all ingredients in a bowl. Dip cauliflower pieces in the batter, let excess drip off, then place on a parchment-lined baking sheet. Bake for 15–20 minutes until lightly crisped and browned.
2. Remove from the oven and gently toss cauliflower in a bowl with hot sauce (work in small batches). Return to the baking sheet and bake for another 10 minutes.

Avocado Cream

INGREDIENTS

• 2 ripe avocados
• 1 large clove of garlic
• 1/4 cup non-dairy yogurt or sour cream (dairy options work too)
• 2–3 Tbsp water
• 1/4 tsp salt
• 1/4 tsp onion powder
• 1–2 Tbsp fresh lime juice
• Few sprigs of cilantro (optional)

INSTRUCTIONS

• Add all ingredients to a blender and blend until smooth.

Toppings + Assembly

INGREDIENTS

• Tortillas
• Cilantro
• Cabbage slaw with avo crème
• Thinly sliced red onion
• Lime wedge
• Avocado

INSTRUCTIONS

• Shred or finely chop cabbage and thinly slice red onion, then toss with a few spoonfuls of avocado cream and set aside.
• Fill your shells with buffalo cauliflower and the slaw, then top with cilantro and drizzle with more avocado cream.
• Optional: add chunks of avocado and a squeeze of lime to finish.

ENJOY!