Recipes ofanjee barber

Registered Dietitian Nutritionist · 1052776

Let food be thy medicine


Buffalo Cauliflower tacos

Tuesday, July 30, 2019
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
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 gPer portion (434 g)% DRI
Energy84 kcal366 kcal18 %
Fat3 g13 g20 %
Fatty acids, total saturated1 g3 g13 %
Cholesterol1 mg6 mg2 %
Sodium99 mg428 mg18 %
Carbohydrate12 g54 g18 %
Sugars1 g4 gremove
Fiber2 g11 g43 %
Protein3 g13 gremove