Name: Buffalo Cauliflower Tacos with Avocado Crema and Slaw
Ingredients: 1 cup all-purpose flour; 1 cup whole milk; 1/4 teaspoon garlic powder; Kosher salt and freshly ground black pepper; 1 head cauliflower, trimmed into bite-sized florets; 3/4 cup hot sauce; 2 avocados; 1 garlic clove, coarsely chopped; 1/4 cup sour cream; 1/4 cup water; Juice of 1 lime; Kosher salt and freshly ground black pepper, to taste; 3/4 cup avocado crema; 1 tablespoon rice wine vinegar; Juice of 1 lime; 2 big handfuls of slaw mix; 2 to 3 green onions, thinly sliced; 2 tablespoons chopped fresh cilantro, plus additional for serving, if desired; 2 tablespoons chopped fresh flat-leaf parsley; Taco-sized tortillas, to serve

Description

Crispy baked cauliflower tossed in your favorite hot sauce, then plopped onto a slaw-filled tortilla and topped with avocado crema! Even better, the crema does double duty as both the sauce for the tacos and the slaw.

Ingredients

Scale

BUFFALO CAULIFLOWER:

1 cup all-purpose flour
1 cup whole milk
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 head cauliflower, trimmed into bite-sized florets
3/4 cup hot sauce

AVOCADO CREMA:

2 avocados
1 garlic clove, coarsely chopped
1/4 cup sour cream
1/4 cup water
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste

SLAW:

3/4 cup avocado crema
1 tablespoon rice wine vinegar
Juice of 1 lime
2 big handfuls of slaw mix
2 to 3 green onions, thinly sliced
2 tablespoons chopped fresh cilantro, plus additional for serving, if desired
2 tablespoons chopped fresh flat-leaf parsley
Taco-sized tortillas, to serve

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Instructions

To prepare the buffalo cauliflower: Preheat the oven to 450°. Spray a large, parchment-lined baking sheet with nonstick cooking spray. Mix together the flour, milk, garlic powder, salt and pepper. Toss the cauliflower florets in the batter to completely coat. Transfer each piece of cauliflower to the prepared baking sheet in a single layer, allowing the excess batter to drip off. Bake for 20 to 25 minutes, until the cauliflower is crisped and lightly browned. Gently toss the cauliflower in a bowl with the hot sauce. Return to the baking sheet in a single layer and bake for another 5 minutes.
For the avocado crema: Combine all of the ingredients in the bowl of a food processor and process until completely smooth.
For the slaw: Place all of the slaw ingredients in a medium mixing bowl and toss to combine.
To serve: Thin the avocado crema slightly if desired to make a more drizzleable sauce. Fill the tortillas with slaw and buffalo cauliflower and top with the avocado crema and more chopped fresh cilantro.

Notes

Inspiration: Buffalo Cauliflower Tacos with Avocado Crema on pinchofyum.com

Category: Vegetarian Mains, Latin-American, Make-It-Quick