Buffalo cauliflower tacos with avocado overload from the crema and slaw are here to make all your vegetarian dinner dreams come true!
I’ve been consciously trying to eat less meat each week, both for health and sustainability reasons. I have this obsession with understanding how we will be able to sustain the population and continue to grow food and raise livestock. I’m weird, right? I can hear you now saying, yes yes you’re weird. These are the things I think about.
I saw these on one of my favorite food blogs, Pinch of Yum, where I regularly go for inspiration, especially for shockingly delicious vegetarian options. The cauliflower is buffalo-ized by coating in a batter and baking until the cauliflower is tender and the crust is crisp and golden, then tossed in generous amounts of your favorite hot sauce. Dare I say that they even look like boneless buffalo wings? People may not even know the difference unless you spill the beans.
Avocado crema does double duty both as a sauce and the dressing for the slaw, helping by adding a cooling factor to offset the spicy cauliflower. I added some rice wine vinegar and extra lime juice to the slaw because I love a vinegary bite to my slaws.
These were an instant hit when I made them, and quickly became one of the most talked about and requested meals in my house. Sadly, I rarely make the same recipes more than a few times because I’m always trying and testing new ones.
If you’re a cauliflower lover, a taco lover, a hot sauce/avocado lover and looking for a great vegetarian option, this is for you!
[tasty-recipe id=”31678″]
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