Buffalo Cauliflower Tacos with Avocado Crema

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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


  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.



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