Click here for the recipe from Pinch of Yum. Notes: Be sure to used gluten-free flour and gluten-free tacos. And recipe can be easily made vegan using non-dairy milk and skipping the sour cream in the avocado sauce.
Perfectly balanced and Delish!
So first let me just say, thank goodness for food-themed days…. We’ve had so many snow days that Taco Tuesday literally helps me know what day of the week it is. But I digress. Back to these amaaaazing tacos!
Recipe from Pinch of Yum, I’ve been thinking about these tacos every she posted them over a month ago. I love buffalo cauliflower but have never made them, and this recipe couldn’t have been easier. Only two ingredients for the breading — the cauliflower are dipped in milk, then a mix of flour, garlic powder, salt and pepper. (No egg); then, the Cauliflower bites are baked not fried. They get nice and crispy before being mixed with tangy hot sauce and baked a bit longer. The result is a crispy, spicy and tangy cauliflower bite that is delicious all on its own.
Paired with a cabbage slaw and avocado cream (a super simple blender sauce avocado, garlic, cilantro, lime and sour cream), it is a perfectly balanced and super yummy meal.
Happy to have some leftovers because is is that good!
Scroll down for recipe.