FOOD

Buffalo Cauliflower Tacos

September 14, 2018

Who doesn’t love tacos? Obviously they are delicious but they are also super versatile, making it easy to switch it up. I was questioning these Cauliflower tacos at first but after the first bite I never looked back! They have so much flavor and a great texture that works so well in combo with the slaw, crema and pickled onions. I originally found the recipe here but made some adjustments that I’ve listed below.

INGREDIENTS

Cauliflower Tacos

1 medium-sized head of Cauliflower (chopped into bite sized florets)

1/2 cup flour

1/2 cup milk

1 teaspoon garlic powder

1/2 cup hot sauce

1 head of cabbage (shredded)

 

Avocado Crema

1 large or 2 small Avocados

1/4 cup greek yogurt

1/8 cup water

1 lime (juiced)

1 clove Garlic

Salt Pepper to taste

Preheat your oven to 350. Start by cutting your cauliflower into bite sized florets and set aside. Next, in a large mixing bowl mix together the flour, milk, garlic powder, salt and pepper. Once combined, add in the cauliflower and mix until the cauliflower is coated in the flour/milk mixture. Next I like to cover my baking sheet in wax paper (makes for much easier clean up and I find the cauliflower doesn’t stick).  Spread the cauliflower in an even layer and bake for approximately 20 minutes (or until it starts to get golden brown). Remove the cauliflower from the oven and place back into your (clean) mixing bowl. Depending on how spicy you like things, add in more or less of your hot sauce (I used Frank’s). My husband and I both LOVE spicy food so I usually give it a pretty solid dousing. Then pop it back in the oven for about 10-15 minutes.

While the cauliflower is cooking make up the avocado crema. Just throw everything (avocado, greek yogurt, lime juice, water, garlic, salt and pepper) into your food processor and blend it until its smooth. If it seems a little thick add in about a tablespoon of water at a time until you like the consistency.

Next up, the cabbage. You can either chop up a head of cabbage OR I like to do the quick easy way and just buy a bag of shredded cabbage (coleslaw). I then take a couple scoops of the avocado crema and mix it into the cabbage.

Now all you need to do is grab some tortillas, I like to use the street taco size flour tortillas but any will do. Spread a dollop of the crema on the tortilla, add some of the coleslaw mixture and add a few pieces of cauliflower. Ten top it with some more crema because, why not?! And just for good measure, top it with these delicious pickled onions and your mouth will be in heaven. Hope you enjoy!

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