Loaded with bold flavors and a zesty kick! These tacos will satisfy that craving for game day temptations and leave you with zero guilt.
Buffalo Cauliflower Tacos with Avocado Crema
Tangy, spicy and buttery cauliflower served with a cool avocado crema.
- 1 cauliflower (4-5 florets)
- 1 cup almond flour (I prefer arrowroot flour )
- 1/2 tsp of each salt, pepper and garlic powder
- 1 eg beaten
- 1/2 cup Frank's Red hot buffalo sauce
- shredded red cabbage
- 1/2 orange juiced
- 2 avocados
- 2 clove garlic
- 1/4 cup sour cream
- 1/4 cup water
- salt to taste
- squeeze of lime juice
Toss the shredded cabbage in the orange juice with a dash of salt. Let this marinate while we work on the cauliflower and crema.
Preheat oven to 400 degrees. Chop cauliflower into bite-size pieces.
Have two bowls ready, in one bowl mix almond flour, salt, pepper, and garlic powder into one bowl. In the other bowl have egg beaten. Dip florets into egg wash then into the dry mix, shake off excess flour.
Arrange the florets on a greased baking sheet.
Bake on 400 degrees for 35 - 40 minutes or until golden brown, flip halfway through. Once down set aside.
Heat up buffalo sauce. In a large bowl evenly pour enough sauce to coat cauliflower, toss gently.
In a food processor add avocado, sour cream, water, and garlic and blend until smooth.
Fill each tortilla with cauliflower, crema, cabbage slaw, and fresh cotija cheese & enjoy!
Add your own flare! Try adding some grilled corn, green onion, ranch, picked red onions... whatever you want! Don’t be afraid to put our own spin on it!