Cauliflower tacos are a delectable vegetarian meal that is full of robust flavors. Perfect for any night of the week and be loved by even the pickiest of eaters.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 Tacos
- 1 package flour tortillas
- 1 15 oz can sweet corn drained
- 1 15 oz can black beans drained
- 2 avocados sliced
- Crema Mexicana or sour cream to garnish
- 3 cups cauliflower florets
- ½ cup flour
- ½ cup water
- 1 tsp garlic salt
- 1 tsp pepper
- ½ tsp onion powder
- ¼ cup melted butter
- ½ cup Franks wing sauce
Prepare buffalo cauliflower Preheat oven to 425 degrees and line a sheet pan with parchment paper sprayed with non-cook cooking spray and set aside. In a large bowl combine flour, garlic salt, pepper, onion powder and water. Mix and pour in 3 cups of cauliflower florets.
Spread the cauliflower onto the prepared baking sheet and bake for 20 minutes. Meanwhile make the buffalo sauce. Melt butter in a microwave safe bowl and add buffalo wing sauce and mix. Once cauliflower is done take it out of the oven and pour into a large bowl. Pour the buffalo sauce on top, toss to coat, pour back onto sheet pan and BROIL for 20 more minutes.
In a large skillet cook beans and corn until heated through and hot. Place equal amounts of buffalo cauliflower in the middle of each flour tortilla and then top with beans, corn, sliced avocados and Crema Mexicana or sour cream.
Calories: 287kcal | Carbohydrates: 35g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1061mg | Potassium: 668mg | Fiber: 9g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 27.7mg | Calcium: 42mg | Iron: 2.3mg