Creamy Buffalo Cauli Tacos
You can’t go wrong with Buffalo sauce and and this is a healthy option when you need to load up on veggies.
Creamy Buffalo Cauli Tacos
Yield: 4
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
The Buffalo Sauce couldn't be simpler, and the cashews add light sweetness and major creaminess without the need for butter.
Ingredients
For the Creamy Buffalo Sauce
For the cauliflower
To assemble
Instructions
- Make the creamy buffalo sauce: Place the cashews in a small bowl and add boiling water to cover. Soak for one hour, then drain. (Alternatively, soak the cashews in room temperature water to cover for at least eight hours or up to overnight, then drain).
- Preheat the oven to 425°F. Line an extra large baking sheet with parchment paper.
- Transfer the drained cashews to a high speed blender and add the Sriracha, water, and salt. Blend on high speed until super smooth. If you are using a standard blender, you may need to add a little more water, a couple tablespoons at a time, to get the sauce going.
- Prepare the cauliflower: Stem the cauliflower and chop it into one and a half inch florets. You should have about six heaping cups. Please the florets in a large zip top bag or a very large bowl and add the oil. Toss until fully coated.
- Add the creamy buffalo sauce to the cauliflower, seal the bag, and toss a massage until fully coated. Keep mixing until all the cauliflower is covered in the sauce; you don't want to see any white patches. Spread the cauliflower over the prepared baking sheet in a single layer, leaving 1/2 inches between the florets. Sprinkle with salt and pepper.
- Roast cauliflower for 15 to 25 minutes, until just fork tender and lightly golden on the bottom. The cook time will depend on the size of your florets. I cook mine for about 22 minutes. Be sure not to overcook them, as you want a tiny bit of resistance when you bite into a floret, and you don't want them to be mushy.
- Meanwhile, divide the tortillas among individual plates and top with your desire toppings, so all you have to do is add the cauliflower (and any crispy bits stuck to the parchment paper!) after it's finished cooking.
- Remove the cauliflower from the oven, let us sit for a couple of minutes, then defied it among the prepared tacos. Serve immediately.
Nothing can replace the real stuff but this comes in a close second
Cashew Sour Cream
Yield: 2 cups
Prep time: 5 MinTotal time: 5 Min
Rich and tangy, this vegan sour cream is the perfect complement to My Favourite Vegan Chili or any Mexican entrée. Be sure to soak the cashews (either overnight or using my quick-soak method) before you begin.
Ingredients
Instructions
- Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
- Place the drained cashews in a high-speed blender.
- Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
- Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.