My daughter is a vegetarian, my son likes meat and I’m an eat-everything-under-the-sun-etarian. Lol! It can be challenging finding meals to make that appeal to everyone, and that aren’t just pasta. When my daughter offered to make Buffalo Cauliflower Tacos for dinner, I welcomed the offer and they were delicious! This recipe is from Pinch of Yum and so good.
Do you have any amazing recipes that you’d like to share??? Let us know!
This colorful, spicy, crispy, mega-yum recipe was inspired by the amazing buffalo “wings” at J. Selby’s http://www.jselbys.com/ in Saint Paul and this recipe http://sarasullivan.com/buffalo-cauliflower-tacos-avocado-cream/ from Sarah Sullivan. Thanks to both sources of inspiration!
* Ingredients:
* 1 cup flour
* 1 cup milk
* 1/4 teaspoon each garlic powder, salt, and pepper
* 1 head cauliflower (4–5 cups florets)
* 3/4 cup hot sauce (I used Frank’s brand)
* shredded cabbage or slaw
* chopped fresh cilantro
* tortillas
Avocado Crema:
* 2 avocados
* 1 clove garlic
* 1/4 cup sour cream (yogurt would work, too)
* 1/4 cup water
* 1/2 teaspoon salt
* squeeze of lemon or lime
Instructions:
1. Batter the cauliflower: Preheat oven to 450 degrees. Whisk flour, milk, salt, pepper, and garlic powder. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes until lightly crisped and browned.
2. Spice the cauliflower: Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.
3. Avocado Crema: Mix all ingredients in a food processor or blender until smooth.
4. Slaw: Toss the slaw with some of the avocado crema until it’s nice and creamy.
5. Tacos: Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro. Perfection!
Recipe by: Pinch of Yum