Ingredients

Buffalo Cauliflower Tacos

• 1 cup flour
• 1 cup almond milk
• ¼ teaspoon each garlic powder
• 1 head cauliflower
• ¾ cup hot sauce (I used Frank’s!)
• Shredded cabbage or slaw
• Shredded cheddar cheese (I used Cabot cheddar cheese!)
• Tortillas
• Salt & pepper

Avocado Crema

• 2 avocados
• 1 clove garlic
• ¼ cup Greek yogurt
• ¼ cup water
• ½ teaspoon salt
• ½ lime, juiced

Directions

1. Preheat oven to 450 degrees. Whisk flour, almond 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.
2. Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.
3. For the avocado crema mix all ingredients in a food processor or blender until smooth.
4. Toss the slaw with some of the avocado crema until it’s nice and creamy.
5. Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cheddar cheese.

Enjoy!