Name: Buffalo Cauliflower tacos
Yield: 1734.03 grams
Ingredients: Buffalo Cauliflower Tacos:; 1 cup flour; 1 cup milk; 1/4 teaspoon each garlic powder, salt, and pepper; 1 head cauliflower (4–5 cups florets); 3/4 cup hot sauce (I used Frank’s brand); shredded cabbage or slaw; chopped fresh cilantro; 4 tortillas of tortillas, ready-to-bake or -fry, corn (96 g); Avocado Crema; 2 avocados; 1/4 cup of yogurt, Greek, nonfat, plain (57 g); 1 clove of garlic, raw (3 g); 1/4 cup of water (25 g); 1/2 tsp of salt, table (3 g); squeeze of lemon or lime

Ingredients

orBuffalo Cauliflower Tacos:

or1 cup flour

or1 cup milk

or1/4 teaspoon each garlic powder, salt, and pepper

or1 head cauliflower (4–5 cups florets)

or3/4 cup hot sauce (I used Frank’s brand)

orshredded cabbage or slaw

orchopped fresh cilantro

or4 tortillas of tortillas, ready-to-bake or -fry, corn (96 g)

orAvocado Crema

or2 avocados

or1/4 cup of yogurt, Greek, nonfat, plain (57 g)

or1 clove of garlic, raw (3 g)

or1/4 cup of water (25 g)

or1/2 tsp of salt, table (3 g)

orsqueeze of lemon or lime

Preparation

Batter the cauliflower: Preheat oven to 450 degrees. Whisk flour, milk, salt, pepper, and garlic powder. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes until lightly crisped and browned. Spice the cauliflower: Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes. Avocado Crema: Mix all ingredients in a food processor or blender until smooth. Slaw: Toss the slaw with some of the avocado crema until it’s nice and creamy. Tacos: Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro. Perfection!

Gluten Free: Use GF flour and GF corn tortillas. Note: you may need a few more tablespoons of milk to get the right consistency for the batter when using GF flour. Vegan: use non-dairy milk and skip the sour cream in the sauce. Cauliflower Pro Tip: It helps if you have a greased wire rack to back the cauliflower on – this allows excess batter to drip down and promotes crispiness. 👍🏼 But it works fine without, too. Notes about texture: The texture as written is pretty firm and crispy, but not deep-fried-level crispy. Not surprisingly, you’d have to deep fry to achieve that. But to me, this is a really great middle-of-the-road alternative that is a) much easier, b) healthier, and c) still really tasty!

Nutritional information

	Per 100 g	Per portion (434 g)	% DRI
Energy	84 kcal	366 kcal	18 %
Fat	3 g	13 g	20 %
Fatty acids, total saturated	1 g	3 g	13 %
Cholesterol	1 mg	6 mg	2 %
Sodium	99 mg	428 mg	18 %
Carbohydrate	12 g	54 g	18 %
Sugars	1 g	4 g
Fiber	2 g	11 g	43 %
Protein	3 g	13 g

Recipes ofanjee barber

Let food be thy medicine

Buffalo Cauliflower tacos

Tuesday, July 30, 2019