Buffalo Cauliflower Tacos with Creamy Avocado Sauce

Ingredients

• Wheat flour

  Whole-grain

  1 cup or 120g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Cauliflower

  Raw

  1 head medium or 588g

• Pepper or hot sauce

  Ready-to-serve

  12 tbsp or 173g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Garlic

  Raw

  1 clove or 3g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Water

  Plain, clean water

  4 tbsp or 59g

• Cabbage

  Raw

  3 cup, shredded or 210g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

Directions

1. Preheat the oven to 450°F.
2. In a bowl, whisk together the flour, milk, salt, pepper, and garlic powder. Dip the cauliflower pieces into the batter, allowing excess to drip off, and place them on a parchment-lined baking sheet. Bake on the upper rack for 15-20 minutes until lightly crisped and browned.
3. Gently toss the baked cauliflower in a bowl with the hot sauce. Return to the baking sheet and bake for another 5-10 minutes.
4. In a food processor or blender, blend the avocados, garlic, sour cream, and water until smooth to make the avocado sauce.
5. Toss the shredded cabbage with some of the avocado crema until creamy.
6. Assemble the tacos by filling each tortilla with the slaw, cauliflower, a drizzle of avocado sauce, and a sprinkle of cilantro.

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