Buffalo Cauliflower Tacos with Avocado Cream

I’ve been cravings these tacos like no other.

THIS combo of mild buffalo sauce + cauliflower topped with fresh, crisp cabbage and cooling avocado cilantro cream has got to be the best taco creation I’ve made to date. These are surprisingly super easy and come together in just under a half-hour. The cauliflower is hearty enough for even the most carnivorous of friends and don’t even get me started on the layers of texture.

I can’t get enough.

You only need a handful of simple ingredients for these tacos – cauliflower, a little almond flour & almond milk, shredded cabbage tortillas, lime, cilantro, avocado, and a delicious buffalo sauce.  I also know that these would be absolutely perfect for entertaining this summer because they  are very customizable (think taco bar) so that everyone can make their perfect tacos with their favorite toppings.

Can I get an amen?

Buffalo Cauliflower Tacos with Avocado Cream

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
Buffalo Sauce (I used Wing-Time from Whole Foods)

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 avocado
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
Water

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. Place the cauliflower back in the oven for about 5-8 minutes or until crispy.

To make the tacos: add some cabbage to the middle of each grilled corn tortilla. Next, add 2-3 prepared buffalo cauliflower bites (amount depends on the size of the corn tortilla and bites). Top with some avocado sauce, green onions, fresh cilantro, and a squeeze of fresh lemon juice. Enjoy!

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