Buffalo Cauliflower Tacos
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 1 | Avocado | |
| 1 head | Cauliflower | |
| .25 head | Red cabbage | |
| 50 ml | Sour cream | |
| 10 g | Fresh cilantro | |
| 2 tbsp | Dried parsley | |
| 2 tbsp | Garlic powder | |
| 250 ml | Soda water | |
| 100 g | Cornmeal | |
| 100 g | Breadcrumbs | |
| 300 g | Almond flour | |
| 2 tsp | Baking powder | |
| 10 | Corn tortillas | |
| 1 cup | Hot sauce |
- Preheat the oven to 232°C. Slice the cauliflower into nugget-size pieces. Make the crispy coating by mixing together the cornmeal, bread crumbs, 1/3 cup of almond flour, parsley and garlic powder, then place it in a shallow baking dish.
- Make the batter by combining 2 cups of almond flour, buffalo hot sauce, soda water and baking powder in a bowl until fully mixed. Add a drizzle of oil if you’d like. Dip each cauliflower piece in the batter then place in the coating dish and cover with coating. Place each piece on a parchment-lined cookie sheet. Make sure to evenly spread out the pieces.
- Bake for about 25 minutes. While baking, slice the avocados and cabbage to prepare taco fillings. Remove the cookie sheet from the oven and drizzle about ½ cup (120 ml) hot sauce on top of the cauliflower pieces, trying to coat the top sides well. Using a pastry brush can help.
- Flip them over and drizzle the rest of the hot sauce on top of the other sides, trying to coat them well. Put them back in the oven and bake for 10 minutes until they’re crispy. Meanwhile, warm the tortillas.
- Place all fillings into the tortillas and serve with sour cream or blue cheese drizzle.
Fat:
5g
Saturates:
1g
Sugars:
2g
Protein:
5g
Carbs:
26g
Fiber:
4g
41%
Calories
26.3%
Carbs
5.9%
Protein
12.5%
Fat
16%
Fiber