These buffalo cauliflower tacos with a cilantro lime cashew cream are spicy, fresh, cool and delicious. A super easy meal to throw together as a weeknight dinner, or a dish to prep and eat throughout the week! Topped with avocado, tomato, red onion, and romaine, these tacos are packed with flavor but made with super healthy ingredients.
I fall into a trap of only doing ranch with anything buffalo flavored, but this lime-y cilantro-y sauce is an excellent reprieve and takes me out of my comfort zone in the best way. As someone who has loved tacos her whole life, I am somehow so late to find the best way to heat flour tortillas. I grew up throwing them in the microwave for ten seconds in a damp paper towel, but geez did I have that wrong.
To get the slightly browned, yet still flexible and soft tortilla, start by heating a skillet over high flame. Don’t put any oil or butter in the pan. Add tortillas, leaving them on the skillet until it starts to bubble up on one side. Flip it over and find a beautifully-bronzed tortilla!
If you try this recipe, let me know what you think by commenting below, or tagging me in your photos on Instagram, @groundedchow!
Buffalo Cauliflower Tacos
Ingredients
For the buffalo cauliflower:
- 1 head of cauliflower, cut into florets
- 2 Tbs olive oil
- 1/4 tsp salt
- 1/4 c buffalo sauce Frank’s Red Hot
- 2 Tbs butter I love Earth Balance
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Cilantro cashew cream:
- 1 c cashews soaked in hot water at least 15 minutes
- 1 c unsweetened soy milk
- 1/4 cup cilantro
- 1 lime
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
For assembly:
- 1 avocado
- 6 flour tortillas
- 1/4 c cherry tomatoes halved
- 4-6 romaine leafs
- 1 green onion diced
- 1/4 red onion thinly sliced
Instructions
- Preheat oven to 400 degrees. Toss cauliflower florets in olive oil and salt, then spread onto baking sheet. Bake for 20 minutes.
- While cauliflower cooks make buffalo sauce by combining butter and hot sauce in microwave safe dish. Heat for 45 seconds until melted, then mix in garlic and onion powder.
- Drizzle 3/4 of the buffalo sauce you made on the cauliflower and make sure all florets are coated. Bake for another 10 minutes, until extra hot sauce is bubbly and mostly cooked off. Remove from oven.
- While cauliflower is cooking, make the cilantro lime cream sauce. Add cashews, soy milk, cilantro, lime juice, garlic powder, onion powder, salt and pepper. Blend until smooth and creamy. If it still looks to thick, add one tablespoon at a time of water until it reaches your desired consistency.
- To assemble, heat tortillas in a skillet until slightly browned. Add lettuce, cauliflower, tomatoes, green onion, red onion, avocado and a drizzle of the cream. Enjoy!