Bomb Ass Buffalo Cauliflower Tacos #caulifower #vegetarian

Bomb Ass Buffalo Cauliflower Tacos #caulifower #vegetarian

These buffalo tacos are ideal for quite a long time when you need something extremely yummy however don't have a great deal of time!


The day after I made these wild ox cauliflower tacos the first run through, Travis inquired as to whether we were having those "bomb ass tacos" again for supper that night? He was amazingly energized when I said that we were! He loved them so much that he named them!

At first, I didn't understand that he enjoyed them that much until the point that he began asking for the wild ox cauliflower tacos again and again again– 2-3 times each month! I was cheerful to make them since they are simple, sound, and very filling! At the point when Travis explicitly asks for dishes by name, again and again, I know it's a victor!

Also try our recipe Baked Sweet&Sour Cauliflower

Bomb Ass Buffalo Cauliflower Tacos #caulifower #vegetarian

Spicy buffalo cauliflower tacos are one of our favorite easy healthy dinners! My hubby-to-be likes to describe them as “bomb-ass!” It’s naturally vegetarian but I also included options for vegan and gluten-free diets.

Pesto Cream Sauce
  • 1/2 cup raw cashews
  • 1/2 cup unsweetened coconut milk
  • 1 garlic clove
  • 1 cup fresh basil leaves
  • Sea salt and pepper to taste

Buffalo Cauliflower
  • 1 large head of cauliflower (Don't cut the florets too small)
  • 1 cup oat flour
  • 1 tsp garlic powder
  • 1/4 tsp paprika
  • 1/8 tsp black pepper
  • 1 can unsweetened coconut milk (If needed, add additional coconut milk until you reach a wet batter like consistency)
  • 1 1/2 cups panko breadcrumbs (Or gluten-free breadcrumbs)
  • 1 1/2 - 2 cups buffalo or hot sauce

  1. Preheat the oven to 450 degrees.
  2. Pesto Cream Sauce - Add all the pesto ingredients to a high powered blender and blend on high until smooth and creamy. Store in the fridge until you're ready to serve. 
  3. Buffalo Cauliflower - Cut the florets off the head of cauliflower and discard the stem. Rinse and dry the florets.
  4. In a large mixing bowl, combine the oat flour, garlic powder, black pepper, paprika, and coconut milk. Mix until the lumps have dissolved. Add the large cauliflower florets to the bowl with the wet ingredients and mix to coat every nook and cranny of the cauliflower.
  5. Pour the breadcrumbs into a separate small bowl. Use tongs to pull each piece of cauliflower out of the batter, tap the side lightly to get rid of any excess and then dip each piece in the breadcrumbs and place it on a parchment lined tray. Bake for 15 minutes. 
  6. Remove the tray from the oven. Carefully, put the cauliflower bites into a big bowl and pour the hot sauce over the top and gently mix it to coat each piece. You might lose a few crumbs in the process but that's okay!
  7. Lay the coated cauliflower bites back onto the tray and bake for an additional 10-12 minutes or until cauliflower bites are crispy. Remove the tray from the oven and build your tacos! Layer tacos with pesto cream sauce, red onion, spinach, and crispy buffalo cauliflower bites. Enjoy!

Read more our recĂ­pe Strawberry Pound Cake

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