Buffalo Cauliflower Tacos with a side of Fresh Pineapple
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Cook Time 40 minutes
Servings
people
Ingredients
Cauliflower
  • 1 head cauliflower cut into bite-sized pieces
  • 4 teaspoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 3/4 cup buffalo sauce separated
  • Pepper
Tacos
  • 8 6-inch flour tortillas
  • 1 head romaine lettuce chopped
  • 1-2 avocado pitted and diced
  • cilantro diced (optional)
  • Light sour cream or kefir, to garnish (optional)
Cook Time 40 minutes
Servings
people
Ingredients
Cauliflower
  • 1 head cauliflower cut into bite-sized pieces
  • 4 teaspoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 3/4 cup buffalo sauce separated
  • Pepper
Tacos
  • 8 6-inch flour tortillas
  • 1 head romaine lettuce chopped
  • 1-2 avocado pitted and diced
  • cilantro diced (optional)
  • Light sour cream or kefir, to garnish (optional)
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Instructions
Tacos
  1. Preheat the oven to 425 degrees. Line baking sheet with foil.
  2. In a large bowl combine the cauliflower, olive oil, garlic powder, chili powder, pepper and 1/4 cup buffalo sauce. Stir to combine. Spread evenly on a baking sheet and cook for approximately 20 minutes or until tender, flipping halfway.
  3. Approximately 5 minutes before the cauliflower is done cooking, heat up the remaining buffalo sauce in the microwave.
  4. Remove the cauliflower from the oven and place it back in the bowl. Add the remaining heated buffalo sauce and stir to combine.
  5. To assemble your tacos, load each tortilla with romaine lettuce, avocado and buffalo cauliflower. Drizzle with light sour cream or kefir.
Pineapple
  1. Cut off the top of fresh pineapple.
  2. Cut pineapple into rounds and then into quarters. Enjoy!
Recipe Notes

Recipe by Kathleen Oswalt.