Buffalo Cauliflower Tacos
10
25
35
25
35
Ingredients
-
3/4 cup All- purpose flour
- 1 cup milk
- 1 tsp smoked paprika
- 1/4 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 head cauliflower, chopped in florets
- 1/2 cup hot sauce ( I used Frank's Buffalo original)
- 8 corn tortillas
- 1 cup feta cheese , crumbled
- 3/4 cup cilantro, finely chopped
- 1/2 red onion, finely sliced
- 2 cups purple cabbage, finely shredded
- 2 to 4 green onions, finely chopped
- 1 cup cherry tomatoes, cut in halves
- AVOCADO CREMA
- 2 avocados
- 2 cloves garlic
- 1/3 cup Greek yogurt
- 1/4 cup water
- juice of 1 lemon
- 1/2 cup cilantro
- 1/2 tsp salt
- 1/4 tsp chipotle powder
Directions
- Preheat the oven to 450 F. Whisk the flour, milk, paprika, salt, pepper, and garlic powder until combined. Dip cauliflower florets in the batter, and shake the excess. Place them on a parchment- paper lined baking sheet, or Air-Fry tray.
- Air-fry ( or bake) on for 25 minutes until lightly crisped and browned.
- Chop the cherry tomatoes, and set them aside with the rest of the toppings (cabbage, feta cheese, green onions and cilantro)
- Gently toss the baked cauliflower in a bowl with the hot sauce. Return to the baking sheet and bake or Air fry for 5 to 10 minutes.
- For the avocado crema, Mix all ingredients in a food processor until smooth and creamy.
- Fill each earned tortilla with a bit of the purple cabbage, tomatoes, red onion, cauliflower, a drizzle of the avocado crema, feta cheese and cilantro.