Buffalo Cauliflower Tacos
Looking for a way to enjoy tacos without the guilt? Enjoy a modern twist on traditional meat tacos.
Ingredients (serves 4)
- ½ Cauliflower
- 2 tbsp Olive oil
- Sunflower oil-enough to shallow fry
- ½ cup Buffalo sauce
- Can chickpeas or pre-soaked chickpeas
- tbsp Besan flour or corn flour
- ½ Red onion
- 1 cup shredded Lettuce
- 2 Tomatoes diced
- 1 Avocado diced
- Coriander, chopped
- Packet soft tortilla
- Dairy-free ranch
- tsp Cayenne
- tsp Sweet paprika
- ½ tsp Garlic powder
- ½ tsp Mustard powder
- Pinch Salt and pepper
Method
1. Preheat the oven to 220ºC
2. Cut up half your cauliflower into bite sized pieces and wash it off
3. Coat the cauliflower in a combination of olive oil, garlic powder, mustard powder, cayenne pepper, salt and sweet paprika
4. Space the cauliflower out on a baking sheet and pop it in the oven for 15 minutes
5. Turn the cauliflower over and bake for another 10 minutes
6. Pull out of the oven and remove excess oil by placing the cauliflower on paper towels
7. Place into a bowl and coat with the buffalo sauce Crispy chickpeas
8. A great little component to create a crunchy texture to the tacos
9. Drain a can of chickpeas
10. Place chickpeas on paper towel to remove the excess water
11. Heat oil on stove to fry off chickpeas
12. In a bowl combine besan flour, salt and pepper and cayenne pepper in a bowl and coat the chickpeas in the flour mixture
13. Place the chickpeas in the oil and fry for 4-5 minutes
14. Drain off on paper towel Next...
15. Chop up red onion, lettuce, tomato, avocado and coriander (or parsley if you don’t like coriander)
16. Heat the soft tortillas
17. Assemble the tacos to your liking
18. As it can get quite hot with the buffalo sauce, adding a dairy-free ranch or yoghurt makes it more mild
