Easy Buffalo Cauliflower Tacos with Cilantro Crema
Ingredients
Crispy buffalo cauliflower
- 1 head cauliflower, cut into small florets
- 1/2 C addjoi almond milk
- 1/4 C tessemaes buffalo sauce (plus more for tossing later)
- 1/2 C bobsredmill GF all purpose flour or rice flour
- 1 tsp bragglivefoodproducts ACV
- 1/2 tsp salt, pepper, paprika, garlic powder, and parsley
Crispy topping
- 1 TBSP corn meal
- 1 TBSP almond flour or almond meal
- pinch of salt
Cilantro lime crema
- 1/4 C kitehillfoods vegan greek yogurt
- 1/2 lime, juiced
- handful of cilantro
- 1/2 jalapeno
- 1/2 tsp garlic powder
- pinch of salt
- 1/2 tsp wholesomesweet agave
Taco assembly
- sietefoods almond flour tortillas, warmed until slightly crisp
- organicgirl butter lettuce, chopped
- red cabbage, chopped
- jalapeno, sliced
- tomatoes, halved
- red onion, thinly sliced
- tessemaes buffalo sauce
- violife_foods vegan feta
Preparation
Combine all ingredients for batter. If it’s too thick, add a little milk, too thin add a little flour. Toss with cauliflower florets to coat. Spread on parchment lined baking sheet. Do not overcrowd. Sprinkle with crispy topping.
Bake in 425 degree oven for 20 minutes. Drizzle with extra buffalo sauce and bake for an additional 10 minutes.
Add all ingredients for crema to a nutribullet or blender and puree until creamy.
Assemble tacos with ingredients above! YUM!
