It's game day! And we're geared up and ready to witness another victory for our undefeated alma mater, the Georgia Bulldogs! So for lunch, we want something fun and delicious that's a win-win for this vegetarian and her meat-eating husband. Enter the scrumptious, easy-to-make buffalo cauliflower tacos! The amounts are a bit ambiguous given the size of the cauliflower head and how hot you like your sauce, so you might need to experiment to get it just right.
INGREDIENTS
1 head cauliflower, cut into small bites
olive oil
panko crumbs
1/4 cup + buffalo hot wing sauce
corn tortillas
avocado, sliced
red onion, sliced
lettuce or spinach
dressing - ranch or blue cheese
cheese crumbles - feta or gorgonzola
INSTRUCTIONS
Preheat oven to 425 degrees.
Place cauliflower bites in a large bowl. Toss with olive oil and panko crumbs; enough to lightly coat. Place on an oiled or parchment-lined baking sheet.
Bake cauliflower for 20 minutes. Then flip and bake for another 10 minutes. Remove cauliflower from oven; place back into the large bowl and toss with buffalo sauce. For a milder flavor, use just enough to coat (about 1/4 cup). If you like it hot, you'll want to use more sauce. The redder the cauliflower is, the hotter it will be! Place cauliflower back in the oven and bake for another 10 minutes until crispy.
While the cauliflower finishes baking, prepare corn tortillas and toppings. I like to use corn tortillas that are found in the refrigerated section of the grocery store and need to be heated in a skilled. You could make your own tortillas or use shelf-stable corn or flour tortillas instead. Prepare tortillas as directed on the package if you choose ones that need to be cooked.
Once cauliflower is nice and crispy, remove from oven. Top tortillas with cauliflower, avocado and remaining ingredients. Feel free to add whatever toppings you like!
NOTES: If you want to get really industrious, you can look into making your own hot sauce.
