Buffalo Cauliflower Tacos
Serves 415 mins prep30 mins cook
Delicious buffalo cauliflower tacos made with crispy chickpeas, edamame, and a homemade tahini ranch dressing, served with cassava coconut tortillas and topped with arugula and avocado. Perfect for TACO THURSDAY!
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What you need
Instructions
1: Preheat the oven to 425°F. 2: Break up cauliflower into small pieces. 3: Toss cauliflower pieces in almond milk, coconut flour, and buffalo sauce. 4: Drizzle with olive oil. 5: Spread on a baking sheet and bake for about 8 minutes, flipping halfway through, until golden brown. 6: While the cauliflower is baking, prepare the tahini ranch by mixing tahini, almond milk yogurt, mustard, lime juice, coconut aminos, dill seed, chopped parsley, salt, pepper, garlic powder, and onion powder in a bowl. 7: Assemble the tacos with cassava coconut tortillas, arugula, avocado, crispy chick peas, edamame, red pepper, and buffalo cauliflower.View original recipe