Cauliflower has recently gained a lot of steam, and with good reason – it’s versatile and absolutely packed with nutrients.
This cruciferous vegetable is also a good source of choline, which is crucial for brain development and not found in many other foods. It’s perhaps most well-known as a weight-loss-friendly food because it’s primarily water and very high in fiber.
Vegan Roasted Buffalo Cauliflower Tacos Recipe
4
serving20
minutesIngredients
- For the roasted buffalo cauliflower:
- 1
head of cauliflower
Spray oil
- 2 tsp.
garlic powder
- 1 tsp.
chili powder
- 1 ½ Tbsp.
Frank's Red Hot Sauce
Salt, to taste
- For the cashew cream:
- 2 cups
soaked cashews, drained
- ¼ cup
nutritional yeast
- 2 cloves
garlic
- 1 tsp.
salt
- 1 cup
fresh water
Juice from 2 lemons
- For the tacos:
Corn tortillas
Cabbage, shredded
Pickled red onions
Avocado, sliced
Fresh cilantro, chopped
Directions
- For the roasted buffalo cauliflower:
Clean and cut the head of cauliflower into bite-size florets and place into a bowl.
Spritz the cut florets several times with the spray oil, stirring between sprays.
Sprinkle the garlic powder, chili powder, Frank’s Red Hot Sauce, and salt to taste over the spritzed florets, stirring well to distribute the seasoning.
Roast the cauliflower on a lined baking sheet in the oven at 425° for 20 minutes.
- For the cashew cream:
Add all ingredients to a blender and blend until smooth. Store in the refrigerator.
- For the tacos:
Assemble warm corn tortillas, cauliflower, shredded cabbage, pickled red onions, avocado, and cilantro, then top with cashew cream.
“Whether it’s a side dish or the star ingredient in plant-based tacos or plant-based buffalo dip, roasted buffalo cauliflower should be on your plate. Low in calories and nutrient dense, cauliflower is surprisingly high in vitamin C! Check out the varieties you can get at the Chattanooga Market – some are orange and purple!”
