Ingredients
1 cauliflower head, cut into florets
8 corn tacos
For the buffalo sauce:
½ cup hot pepper sauce (like sriracha)
¼ cup raw cashews (soaked overnight)
1 Tbsp maple syrup
2 tsp white vinegar
2 tsp soy sauce
1 tsp lime juice
1 garlic clove finely chopped
¾ Tbsp smoked paprika optional for a smokey flavour
For the vegan guacamole:
1 avocado
½ tsp smoked paprika
Salt and pepper to taste
1 tsp lime juice
Garnish:
Quarter red cabbage finely chopped
½ red onion, finely sliced
½ red pepper, cut into small cubes
Two sprigs fresh coriander, roughly chopped
Corn chips
Method
- Pre-heat oven to 180 °C. Prepare a baking tray by lining it with baking paper or foil.
- Place all the ingredients for the buffalo sauce in a blender and blend till smooth. It should be the consistency of pancake batter.
- Dust the cauliflower florets with flour, dip them into the batter and place on the prepared baking tray, making sure they don’t touch.
- Place the cauliflower florets in the oven and bake for 35 -40 minutes or until the cauliflower is cooked through, but firm and the batter has started to turn brown on the edges.
- While the cauliflower is in the oven prepare the vegan guacamole by mixing all the ingredients for the guacamole together in a small bowl and mashing the avocado till coarse in texture. Season with extra salt and pepper if needed.
- When the cauliflower is cooked, remove from oven.
- Fill the tacos first with the cabbage and then topping with cauliflower. Add other toppings as desired.
- Garnish & serve with corn chips and guacamole.
