Buffalo Cauliflower Tacos

Contributed by Nourish volunteer Tarryn MacLeod

Yield: 4 tacos

Cauliflower Mixture:

4 Cups (1000 mL) Cauliflower, chopped

1/2 Cup (125 mL) Buffalo or hot sauce

1 tsp (5 mL) Garlic powder

2 tsp (10 mL) Onion powder

1 tsp (5 mL) Paprika

1 Onion, small sliced

Salt & pepper to taste

Fajita/Wrap Ingredients & Toppings:

4 Whole wheat or corn tortillas

1 avocado, sliced

1 Cup (250 mL) Lettuce, chopped

¼ Cup (60 mL) Salsa

¼ Cup (60 mL) Cheese

¼ Cup (60 mL) Yogurt, plain Greek

*note: Hot sauce spice level is reduced greatly when it is baked on cauliflower. Use enough to coat the florets.

Preheat oven to 400°F. Line a baking sheet with parchment paper or grease with oil.
Mix spices and buffalo/hot sauce in a medium mixing bowl and add in cauliflower.
Spread cauliflower in a single layer on the baking sheet and bake for 10 minutes.
Flip the cauliflower, add the onion and bake for 10 more minutes until lightly browned. (Total baking time: 20 minutes)
As the cauliflower mixture bakes prepare taco topping ingredients:
Lay each tortilla on a plate and spread desired spreads on one side (Greek yogurt, avocado and salsa).
Once the cauliflower reaches the desired crispness place 3-5 florets in each tortilla and add remaining toppings.

Tip: Any toppings can be added to or removed from this recipe due to allergies or preference!

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