Creamy Buffalo Cauli Tacos

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Adapted from https://ohsheglows.com/

INGREDIENTS

For the Creamy Buffalo Sauce:

  • 1 cup raw cashews

  • 1-2 TBL sriracha

  • 1/2 cup water

  • 3/4 tsp fine sea salt

For the Cauliflower:

  • 1 large head cauliflower cut into 1 1/2 inch florets

  • Fine sea salt and freshly ground black pepper

To Assemble:

  • 8 soft corn taco tortillas

  • 1 ripe avocado, pitted and sliced

  • 1 cup shredded cabbage or lettuce

  • salsa or pico de gallo

    METHOD

  • Preheat oven to 425 F and line an extra large baking sheet with parchment paper.

  • Make Creamy Buffalo Sauce: Place cashews in a small bowl and add boiling water to cover. Soak for 1 hour, then drain. Transfer cashews to a high speed blender and add sriracha, water and salt. Blend on high until super smooth.

  • Place the florets in a large bowl and add the Creamy Buffalo Sauce. Massage until fully coated. (no white showing!). Spread the cauliflower on the baking sheet in a single layer with no pieces touching. Sprinkle with black pepper. Roast for 15-25 minutes until fork tender and lightly golden on the bottom. Be sure not to over cook. We don’t want mushy cauliflower!

  • Meanwhile, heat tortillas on a hot non-stick pan about 1-2 minutes per side. They should be warm but still foldable.

  • Add cauli to tortillas and top with your favorite stuff!!!