Vegan Buffalo Cauliflower Tacos with Avocado Cilantro Sauce

• Meat

  • 1/2 cup Tessemae's mild buffalo sauce

• Produce

  • 1/2 Avocado, ripe
  • 1 medium head Cauliflower
  • 1/2 cup Cilantro
  • 1/2 tsp Garlic
  • 1 tsp Garlic powder
  • 1/2 Lime
  • 1 1/2 tsp Onion powder

• Refrigerated

  • 3/4 cup Almond milk, unsweetened

• Baking & Spices

  • 1/2 cup Brown rice flour
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 6 Tortillas

Found on emilieeats.com

Description

Ingredients

• ½ cup brown rice flour*
• ¾ cup unsweetened almond milk, divided
• 1½ teaspoons onion powder, divided
• 1 teaspoon garlic powder
• ½ teaspoon salt, divided
• ½ teaspoon pepper, divided
• 1 medium head of cauliflower
• ½ cup Tessemae’s Mild Buffalo Sauce
• ½ ripe avocado
• ½ cup cilantro, chopped
• ½ lime, juiced
• ½ teaspoon garlic, minced (about 1 clove)
• 6-8 tortillas (I used sprouted grain tortillas)
• Toppings: red cabbage, chopped cilantro, lime wedges, jalapeno slices

Directions

• Preheat oven to 425F. Lightly grease a baking sheet with cooking spray.
• In a large bowl, add flour, ½ cup milk, 1 teaspoon onion powder, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper. Whisk to combine.
• Remove the leaves and stem of the cauliflower and break it up into bite-size florets. Add the cauliflower to the flour mixture; toss until the florets are evenly coated. Spread the florets in an even layer on the baking sheet.
• Bake at 425 for 30 minutes, then remove. Pour the buffalo sauce over the cauliflower, toss until evenly coated, then bake for 10 minutes.
• To make the sauce, add avocado, cilantro, lime juice, garlic, ¼ cup milk, ½ teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon pepper to a blender or food processor. Blend until smooth.
• Assemble the tacos by adding a scoop of cauliflower onto each tortilla. Drizzle with avocado cilantro sauce and add optional toppings. Dig in!