Buffalo cauliflower tacos with avocado ranch are what taco dreams are made of! They're healthy, bright, spicy, and delicious. Perfect for meatless-Monday or any occasion.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4people
Calories 365kcal
Equipment
blender or food processor
Ingredients
FOR THE CAULIFLOWER
1medium headcauliflowercut into bite-sized florets
1cupbeercorona is best or sub vegetable broth
1cupall purpose flour
2 + 2tbspFrank's hot saucereserve 2 tbsp hot sauce for brushing
In a bowl, whisk together beer, flour, 2 tbsp Frank's hot sauce, chili powder, and garlic powder. It should resemble pancake batter. Add bite-sized cauliflower florets to the batter and toss until coated.
Tap any excess batter off and place each battered cauliflower onto a sprayed parchemnt or silicone-lined baking sheet.
Bake for 25 minutes, flipping halfway through. Once fully cooked, brush the remaining 2 tbsp hot sauce onto the cauliflower. While the cauliflower is baking, prep your avocado ranch and toppings!
FOR THE AVOCADO RANCH
Add avocado, yogurt, mayo, almond milk, cilantro, vinegar, garlic and onion powder, and lime juice to a blender or food processor and blend until completely smooth.
FOR SERVING
Add the cauliflower and desired toppings to warm tortillas, drizzle with avocado ranch, and serve!
Notes
Leftovers won't be as good, but you can save any leftovers in an airtight container for up to 5 days in the refrigerator. *Nutrition facts are calculated automatically and may be inaccurate.