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Buffalo cauliflower tacos
Ingredients
Blue cheese sauce:
- 142 grams blue cheese, crumbled
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- Salt and pepper to taste
Buffalo cauliflower:
- 1 large head of cauliflower
- 1/2 cup flour
- 1/4 cup milk
- 2 eggs whisked
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1-1/2 cup panko breadcrumbs
- 142 grams salted butter, melted
- 1 cup hot sauce
- 1/4 cup maple syrup
For serving:
- 10-12 small tortillas
- 2 cups shredded iceberg
- 3 avocados (peeled, pitted and roughly chopped)
- 2 tablespoons fresh cilantro, chopped
- 1 tomato chopped
- 3 limes cut into wedges
Directions
Blue cheese sauce:
- Place all ingredients in a bowl and mix together with a fork . Season with salt and pepper to taste, then set a side in the fridge.
Buffalo cauliflower:
- Set the oven to 400 F and place a baking sheet on an oven tray.
- Cut the cauliflower into bitesize florets then set up breading station by whisking together the milk and egg, seasoning the flour with the salt, black pepper and garlic powder in a separate bowl then adding the panko in another bowl next to it.
- Add the cauliflower florets to first the flour-mixture, making sure that they get covered on all sides.
- After the flour-mixture, toss the florets in the egg/milk then into the panko. Make sure they get covered on all sides here as well.
- Place the florets on the baking sheet, well separated. Place the baking tray with the florets in the middle of the oven and cook for 15-20 minutes.
- While the cauliflower is cooking you can make the buffalo sauce. Add the maple syrup and hot sauce to a small pot on medium heat then when warm whisk in the butter and set aside.
- After it’s golden, remove the cauliflower from the oven and put it into a large bowl to toss with the buffalo sauce. Toss, and then return to the baking sheet. Place back in the oven for an additional five minutes.
Buffalo cauliflower tacos:
- Warm the tortillas in the oven or microwave for a minute or two.
- Place the warmed tortillas on a plate and top with lettuce buffalo cauliflower, avocado, chopped tomato and blue cheese sauce. Top with fresh cilantro and serve with a wedge of lime.
