Buffalo Cauliflower Tacos with Ranch Sauce
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups cauliflower, chopped into bite-size pieces
2 teaspoons neutral oil
Pinch of sea salt
2 tablespoons cashew cream
2 tablespoons Frank’s Red Hot Sauce
4 8-inch corn tortillas, warmed
2 teaspoons minced fresh, flat-leaf parsley
2 teaspoons minced fresh chives
1 teaspoon minced fresh dill
1/4 teaspoon garlic powder
Pinch of salt
Pinch of pepper
1/4 cup cashew cream
1/2 avocado, diced
1 tablespoon chopped parsley, to garnish
Directions
Heat a skillet over medium heat and add the oil followed by the cauliflower. Cook, stirring frequently, until the cauliflower is tender and starting to brown, 8 to 10 minutes.
In a small bowl, combine the cashew cream with the hot sauce. Add to the pan with the cooked cauliflower and toss to coat the cauliflower. Add more hot sauce, if desired.
Remove the pan from heat until ready to serve.
Combine the parsley, chives, dill, garlic powder, salt, pepper, and cashew cream in a bowl. Stir to combine.
In a dry skillet over medium-high heat, toast the tortillas one at a time until they are warm and show a few charred spots. Keep warm under a clean kitchen towel.
Divide the cooked cauliflower between the tortillas. Top with diced avocado, a drizzle of the cashew ranch, and some chopped parsley.