Buffalo Style Cauliflower Tacos with Avocado Lime Cream

Updated: Oct 2



1 head of cauliflower

1 1/2 cup unsweetened almond milk

1 cup brown rice, chickpea or whole wheat flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon of paprika

1/4 teaspoon sea salt

1/4 teaspoon ground pepper


Preheat the oven to 400 degrees F and line two baking sheets with parchment paper. Next, prepare the batter. Mix the dry ingredients and then add the almond milk. Stir with a whisk or fork until well combined. You want the batter to be thick but pourable so it can stick to the cauliflower ... if it's too runny it won't stick.


Once the oven is preheated, add the cauliflower one at a time to the batter to coat. Shake off the excess and place on a baking sheet. This is much easier to do with a fork. Give each piece 1 inch of space. Bake for 15 minutes and then remove from the oven. Carefully dip each cauliflower in chipotle sauce (see recipe below for sauces), then place back on the baking sheet. Bake for an additional 15-20 minutes. The second round of baking will make them crispier!


Chipotle sauce


1 small 7oz can chipotle peppers

2 tablespoons 100% pure maple syrup

2 tablespoons lime juice

2 tablespoons tamari or soy sauce

1 teaspoon garlic powder


Open the can of chipotle peppers and scoop out 3-5 peppers (start with less and add more as desired). Store the remaining peppers in a jar for other uses. Combine everything in the blender until you have the perfect texture.


Avocado cream


1 avocado

1/3 cup raw cashews

1/2 cup chopped cilantro

Juice of 1 lime

1/3 cup almond milk or water

1 teaspoon garlic powder

Pinch of salt

3 tablespoons nutritional yeast


Place all the ingredients in a blender and blend over high heat until smooth. Taste and adjust seasonings as needed.


Other Ingredients for plating:

Yellow or blue corn tortillas

Sauteed onions

Fresh cilantro sprigs

Lime wedges

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