Gluten-Free Buffalo Cauliflower Tacos

In the spirit of Taco Tuesday, I want to share one of our favorite taco recipes. These are a huge hit in our household, even with the 6 year old. I suspect she might be predisposed to loving hot sauce because it was my only consistent craving while I was pregnant with her. I’m amazed by her willingness to try spicy foods. She brags about eating jalapeños, but she also waves at her mouth when she eats level one Thai food. LOL! She’s such a character.

Tacos tend to be a go-to food in our home. They’re so easy. It’s a great way to add bulk to a small amount of food. For instance, tofu scramble doesn’t go far around here, since we all love it so much, but if I make it into tacos by adding black beans, lettuce, tomato, avocado, and a sauce of some sort, we actually end up with leftovers. It’s my little trick for making groceries stretch. I also enjoy making a traditional American style taco by crumbling tempeh and seasoning it like taco meat. It’s so easy and quick, and it reminds me of how my mama used to make them for us.

For my buffalo cauliflower tacos, I don’t do the typical breaded style. I actually like to roast my cauliflower and add hot sauce once it’s on the tortilla. This way, it’s healthier and doesn’t get soggy. It’s also a much quicker and less messy preparation. Let me know what you think.

BUFFALO CAULIFLOWER TACOS

Serves 3-4

1 large head cauliflower, cut into florets

2 tbsp olive oil

1/2 tsp sea salt

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

Optional: Cayenne pepper to taste

1 cup cabbage, shredded

1 large tomato, diced

1 medium avocado, diced

2 tbsp chopped cilantro

Hot sauce of choice (We love Louisiana brand.)

1 batch of my favorite garlic aioli recipe found here.

Preheat oven to 400 degrees and grease a 9” x 13” dish. Add your cauliflower florets to a large bowl, drizzle with olive oil, and toss to coat. Sprinkle with all spices and toss well to make sure every piece is seasoned. Add to your baking dish and bake for 25-30 minutes, stir, then bake for another 10-15 minutes. The cauliflower will begin to brown on the edges but still have a little crunch to it. If you like it softer, just bake slightly longer. While it bakes, prepare your toppings and warm your tortillas. To make the tacos, layer cauliflower, hot sauce, cabbage, tomato, and avocado, drizzle with garlic aioli, and sprinkle with cilantro.

These have a great mixture of textures and flavors that make them perfectly satisfying. The leftovers are a delicious addition to a salad, too. The aioli recipe will make more than needed for tacos, so you can do what I do and use the rest as a dressing. It makes for a tasty kale salad.