Buffalo Cauliflower Tacos
These Vegan Buffalo Cauliflower Tacos are fun and healthy hand-held comfort food that will satisfy your spicy food cravings in a flash! Use the buffalo cauliflower recipe for a little spicy treat without the meat!
It turns out that cauliflower is a fantastic meat substitute when done well, like with these cauliflower wings. Buffalo Cauliflower is seasoned with buffalo sauce and our Cauliflower Tacos are so versatile! You can use hard or soft tortillas or other gluten-free corn tortillas for these vegetarian tacos. It's also easy to adjust your spice level according to your taste.
Ingredients
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1 small head cauliflower, cut into small florets — SGC# 192377
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½ cup all purpose flour – SGC# 053330
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½ tsp Restaurant Marketplace garlic powder – SGC# 191423
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½ tsp Restaurant Marketplace onion powder – SGC# 191019
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⅓ cup buffalo sauce – SGC# 124513
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6 tortillas – SGC# 212703
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2 cups shredded cabbage – SGC# 191303
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1 cup frozen corn, thawed – SGC# 204224
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2 tsp chili-lime seasoning – SGC# 645308
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2 tsp freshly squeezed lime juice – SGC# 192625
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1 avocado, diced – SGC# 162609
Directions
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Preheat the oven to 400F. Line a large baking sheet with parchment paper
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Rinse the cauliflower and drain well, leaving it wet. Set aside
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Combine the flour, garlic and onion powder in a large bowl and mix well. Add the wet cauliflower florets, and toss well so they're well coated. Transfer them to a colander to get rid of any extra flour, and return them to the bowl. Add the buffalo sauce and toss well, so the cauliflower florets are well coated on all sides
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Transfer to the lined baking sheet, coat with cooking spray, and bake for 25-30 minutes, until tender
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While the cauliflower is cooking, season the cabbage, edamame, and corn with chili-lime seasoning and lime juice. Toss well and let it sit in the refrigerator
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Fill each tortilla with shredded cabbage, and corn mix. Top with cauliflower and diced avocado
