Buffalo Cauliflower Tacos with Southwest Avocado Crema


Ingredients:

Buffalo Cauliflower Tacos:

1 cup flour
1 cup plain Almond milk (or milk)
1/4 tsp each garlic powder, salt, and pepper
1 head cauliflower (4-5 cups florets)
3/4 cup hot sauce (I used Frank’s brand)
shredded cabbage or slaw
chopped fresh cilantro
tortillas

    Avocado Crema

    2 avocados
    1 clove garlic
    1/4 cup Vegan sour cream (Sour cream or yogurt would work, too)
    1/4 cup water
    1/2 tsp salt
    squeeze of lemon or lime

    Directions:

    Batter the cauliflowerPreheat oven to 450 degrees. Whisk flour, almond milk, salt, pepper, and garlic powder. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes until lightly crisped and browned.
    Spice the cauliflower: Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.
    Avocado Crema: Mix all ingredients in a food processor or blender until smooth.
    Slaw: Toss the slaw with some of the avocado crema until it’s nice and creamy.
    Tacos: Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro. Perfection!

       


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