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Buffalo Cauliflower Tacos with Avocado Crema Buffalo Cauliflower Tacos with Avocado Crema
Buffalo Cauliflower Tacos with Avocado Crema
Buffalo Cauliflower Tacos with Avocado Crema
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Recipe - Welcome
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Buffalo Cauliflower Tacos with Avocado Crema
Prep Time30 Minutes
0
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
  1. Preheat oven to 425° F. I
  2. n a medium bowl, add the milk and Buffalo sauce.
  3. Slowly whisk in the flour until fully combined.
  4. Add the cauliflower to a zip-top bag. Pour in the sauce.
  5. Shake the bag until cauliflower is well-coated.
  6. Add the panko, and shake again.
  7. Spread onto a parchment-lined baking sheet in an even layer.
  8. Bake for 30 minutes until lightly crisped and browned.
  9. In a food processor, combine the avocado, sour cream and lime juice. Blend until smooth.
  10. Add 1 to 2 tablespoons of milk or water to adjust consistency.
  11. Taste, and season with salt and pepper.
  12. Toss the slaw with 1/4 cup of avocado sauce. Use the remaining sauce to serve with the tacos.
  13. Fill each tortilla with slaw, cauliflower, avocado crema and cilantro
30 minutes
Prep Time
30 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
1 cup milk
Brookshire's Whole Milk - 1 Gallon
Brookshire's Whole Milk - 1 Gallon
$3.89$3.89/gal
1 cup Brookshire’s Buffalo Wing Sauce
Brookshire's Buffalo Wing Sauce - 12 Fluid Ounce
Brookshire's Buffalo Wing Sauce - 12 Fluid Ounce
$3.59 was $4.19$0.30/fl oz
1 cup all purpose flour
Brookshire's All-Purpose Flour - 5 Pound
Brookshire's All-Purpose Flour - 5 Pound
$3.49$0.70/lb
1 head cauliflower, broken into bite-sized florets
Not Available
1 1/2 cups fresh panko
Progresso Bread Crumbs, Crispy, Plain, Panko - 8 Ounce
Progresso Bread Crumbs, Crispy, Plain, Panko - 8 Ounce
$2.29 was $2.49$0.29/oz
1 avocado, peeled and pitted
Not Available
2 Tbs sour cream
Daisy Sour Cream - 16 Ounce
Daisy Sour Cream - 16 Ounce
$2.99 was $3.29$0.19/oz
1 lime, juiced
Not Available
1/4 tsp salt
Not Available
1/4 tsp black pepper
McCormick Pure Ground Black Pepper - 6 Ounce
McCormick Pure Ground Black Pepper - 6 Ounce
$10.99$1.83/oz
2 cups shredded cabbage or slaw
Taylor Farms Red Cabbage, Shredded - 8 Ounce
Taylor Farms Red Cabbage, Shredded - 8 Ounce
$2.50$0.31/oz
1 (10-count) pkg tortillas
Mission Mission Fajita Grande Flour Tortillas, 10 Count - 10 Each
Mission Mission Fajita Grande Flour Tortillas, 10 Count - 10 Each
$2.79$0.28 each
fresh cilantro or your favorite garnish, for serving
Not Available

Directions

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