Buffalo Cauliflower Tacos with Avocado Crema

Recipe - Welcome

Prep Time30 Minutes

Cook Time30 Minutes

Ingredients

1 cup milk

1 cup Brookshire’s Buffalo Wing Sauce

1 cup all purpose flour

1 head cauliflower, broken into bite-sized florets

1 1/2 cups fresh panko

1 avocado, peeled and pitted

2 Tbs sour cream

1 lime, juiced

1/4 tsp salt

1/4 tsp black pepper

2 cups shredded cabbage or slaw

1 (10-count) pkg tortillas

fresh cilantro or your favorite garnish, for serving

Directions

Preheat oven to 425° F. I
n a medium bowl, add the milk and Buffalo sauce.
Slowly whisk in the flour until fully combined.
Add the cauliflower to a zip-top bag. Pour in the sauce.
Shake the bag until cauliflower is well-coated.
Add the panko, and shake again.
Spread onto a parchment-lined baking sheet in an even layer.
Bake for 30 minutes until lightly crisped and browned.
In a food processor, combine the avocado, sour cream and lime juice. Blend until smooth.
Add 1 to 2 tablespoons of milk or water to adjust consistency.
Taste, and season with salt and pepper.
Toss the slaw with 1/4 cup of avocado sauce. Use the remaining sauce to serve with the tacos.
Fill each tortilla with slaw, cauliflower, avocado crema and cilantro

30 minutes

Prep Time

30 minutes

Cook Time

Servings

Directions

Preheat oven to 425° F. I
n a medium bowl, add the milk and Buffalo sauce.
Slowly whisk in the flour until fully combined.
Add the cauliflower to a zip-top bag. Pour in the sauce.
Shake the bag until cauliflower is well-coated.
Add the panko, and shake again.
Spread onto a parchment-lined baking sheet in an even layer.
Bake for 30 minutes until lightly crisped and browned.
In a food processor, combine the avocado, sour cream and lime juice. Blend until smooth.
Add 1 to 2 tablespoons of milk or water to adjust consistency.
Taste, and season with salt and pepper.
Toss the slaw with 1/4 cup of avocado sauce. Use the remaining sauce to serve with the tacos.
Fill each tortilla with slaw, cauliflower, avocado crema and cilantro