Ingredients:
- 8 cups organic cauliflower, cut into florets
- ½ cup fine almond meal or flour
- ¾ cup unsweetened almond milk
- 1 Tbsp. organic avocado oil
- 1 tsp. organic garlic powder
- ¾ tsp. organic onion powder
- ¼ tsp. organic paprika powder
- 1/8 tsp. Himalayan or Colima salt
- 3/4 cup homemade buffalo sauce
BUFFALO SAUCE
- ½ cup Frank’s Red Hot Original Sauce
- 3 Tbsp. organic ghee or organic grass-fed butter
- 1 Tbsp. coconut aminos
- 2 tsp. unfiltered apple cider vinegar
- ½ tsp. organic garlic powder
- 1/8-1/4 tsp. organic cayenne pepper (optional)
AVOCADO CREAM
- 1 cup avocado
- ¼ cup unsweetened almond milk
- 1 large garlic clove, peeled
- 1 Tbsp. organic lemon juice, fresh squeezed
- ¼ cup organic cilantro, chopped
- ¼ cup organic jalapeno, iced
- ¼ tsp. Himalayan or Colima sea salt
- ¼ tsp. fresh ground black pepper
- Organic cayenne pepper to taste
Directions:
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper. Put almond flour, almond milk, avocado oil, and spices into a large bowl. Stir to combine. Put a few cauliflower florets into the bowl at a time and coat with batter. Shake off excess batter and place on baking sheet. Bake for 15 minutes.
- Use a fork to turn each floret over. Meanwhile, make the buffalo sauce. (See recipe below). Bake for an additional 10 minutes. Remove from heat. Set oven to Broil. Using a slotted spoon, put a few florets into the buffalo sauce at a time, coat well and drain excess off, then place back on baking sheet. Broil for 5 minutes.
BUFFALO SAUCE
- Put all ingredients in a small saucepan on medium heat. When ghee melts, whisk to combine. Store sauce in a glass jar with a lid and store in fridge for up to 2 weeks.
- To assemble tacos, chop buffalo florets into tiny pieces and spoon onto tortilla. Top with chopped green onion, finely chopped spinach, and avocado cream.
AVOCADO CREAM
- Put all ingredients in a food processor and blend until chunky smooth.
