Buffalo Cauliflower Tacos 🌮 I'm hooked! Hi friends, it's Vegetarian Times instructor @nutritionsara here to share this delicious (and easy!) recipe with you! Let me know how you like it! #vegetarian #vegan #avocado #clean #cleanliving #healthy
Buffalo Cauliflower Tacos
For the Buffalo Cauliflower:
1 medium cauliflower
1 cup unsweetened almond milk
1 cup almond flour (you can use regular flour if you’re not gluten-free)
2 tsp garlic powder
For the tacos:
8 soft corn tortillas
slaw (mix of shredded red cabbage, green cabbage, & carrots)
green onions, finely diced
fresh cilantro, finely chopped
slices of fresh lime
For the avocado sauce:
1 clove garlic, peeled
¼ cup roughly chopped cilantro
¼ cup greek yogurt, sour cream or cashew cream
1 tablespoon fresh lime or lemon juice
¼ teaspoon salt & pepper
For Avocado Cream: Place all the ingredients In a food processor or blender.Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with water (give or until it reaches a desired consistency.Keep in an airtight container for 1-2 weeks.
For Buffalo Cauliflower: Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Cut the cauliflower into medium sized florets. Wash and set aside to drain out the water. In a bowl, combine 1 cup unsweetened almond milk, 1 cup almond flour, and 2 tsp garlic powder, and some freshly ground pepper. Whisk and set aside.
One at a time, take each individual cauliflower floret, dip it in the milk/flour mixture to coat completely (allow any excess to drip off), then place on the parchment lined baking sheet and repeat with the remaining cauliflower florets. Once all the cauliflower florets are coated with the liquid mixture and breadcrumbs, place in the oven and bake for 15-18 minutes until crispy and slightly golden brown on the outside.
Once the cauliflower is crispy and slightly golden, remove from the heat and in a medium bowl, toss a few at a time to completely coat in the buffalo sauce and place it back onto the same parchment paper. If there is extra sauce remaining, drizzle it over the cauliflower with a spoon and cook an additional 5-10 minute