Buffalo Cauliflower Taco with Avocado Crema
I’m always on the lookout for vegetarian tacos and I came across this Buffalo Cauliflower Taco recipe from @pinchofyum. As I mentioned the other day, I don’t cook cauliflower because my hubby hates the smell. Well, my hubby is out of town so this is the perfect opportunity to give this recipe a try.
What I like about this recipe, is that the battered cauliflower is baked until crispy and then tossed in hot sauce. These little cauliflower nuggets are quite fiery in flavour. The Avocado Crema definitely helps tone down the heat.
Buffalo Cauliflower Taco
Ingredients
- 1 cup flour
- ½ cup milk
- ½ cup soda water or Perrier
- ¼ tsp each garlic powder, salt and pepper
- 1 head cauliflower 4-5 cups florets
- ¾ cup hot sauce Frank’s brand
- shredded cabbage or slaw
- chopped fresh cilantro or parsley
- 3 tbsp crumbled goat feta
- tortillas
Avocado Crema
- 2 avocados
- 1 clove garlic
- ¼ cup plain yogurt
- ¼ cup water
- ½ tsp salt
- squeeze of lime
Instructions
- Preheat oven to 450°F.
- Whisk flour, milk, water, 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.
- Remove from oven and gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.
For Avocado Crema
- Mix all ingredients in a food processor or blender until smooth.
For Slaw
- Toss the slaw with some of the avocado crema until it’s nice and creamy.
Assembly
- Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and crumbled goat feta and enjoy.
Recipe inspired by A Pinch of Yum.
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
Posted in Mains