Buffalo Cauliflower Tacos

Buffalo cauliflower, coconut flour tortillas, avocado - it’s what millennial dreams are made of! These will easily be my go-to crowd pleaser meal for the next year and tbh, writing this post has me contemplating making them for breakfast. Don’t sleep on the (dairy-free) avocado mayo - it really kicks it up a notch.

YOU WILL NEED - makes 10 tacos:

30 minutes

For the buffalo cauliflower:

• 1 head cauliflower

• 1 cup almond flour

• 1 tsp garlic powder

• 1 tsp paprika

• 1 cup almond milk

• Buffalo sauce - I used Wing-Time

For the dairy-free avocado sauce:

• 3/4 cup dairy-free mayo

• 1 large avocado

• 1 tsp dried dill

• 1 tsp dried oregano

• 1 tsp onion powder

• 1 tsp garlic powder

• 2 tbsp rice vinegar

• Splash almond milk

Everything else:

• Romaine - 1 small box

• Coconut flour tortillas

• Fresh avocado slices - I used 2 small avocados

• Limes

• Fresh cilantro

WHAT TO DO:

1. Pre-heat oven to 450

2. Combine dry ingredients for the buffalo cauliflower then mix in almond milk (don’t add buffalo sauce yet)

3. Chop cauliflower and coat in flour mixture

4. Place on parchment paper and bake for 20 minutes

5. While cauliflower is baking, add all sauce ingredients to a blender and blend for 1 minute/until it thickens

6. Chop romaine to remove stems, dice cilantro

7. Once the cauliflower has cooked for 20 minutes, cover in buffalo sauce and bake for another 10 minutes

8. Add sauce, cauliflower, sliced avocado, romaine, cilantro and a spritz of lime to your tortilla and serve!