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Buffalo Cauliflower Tacos with Southwest Avocado Crema


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

    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


    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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