Recipe ReDux: Buffalo Cauliflower Tacos with Avocado Crema Sauce

This month’s Recipe ReDux just happens to fall on Tuesday so….Happy Taco Tuesday everyone!

This is actually a taco idea that I’ve been wanting to try for a while. Mostly because I really enjoyed the buffalo cauliflower tacos that I had a little while ago at Bar BomBon. But in general, I’ve been wanting to play around with spicy cauliflower and cooling avocado, and putting it together in a healthy twist on a taco seemed like the perfect idea!

These tacos are colorful, spicy, crunchy, just a little sweet, and entirely delicious. Invite some friends over, mix up a batch of margaritas, and have yourself a taco party.

How are you celebrating Taco Tuesday?

Buffalo Cauliflower Tacos with Avocado Crema Sauce

Serves 4

1 head cauliflower
1/3 cup your favorite hot sauce (I used Trader Joe’s habanero hot sauce)
1/2 teaspoon garlic powder
2 teaspoons olive oil
Salt and pepper to taste

1 can corn kernals, drained and rinsed

1 large avocado
Juice of 1 lime
1/4 cup coconut milk
1/4 teaspoon garlic powder
Salt and pepper to taste

8 small tortillas (I prefer flour tortillas over corn, but whatever you like works)
~6 cups shredded purple cabbage

Preheat oven to 400F

1. Chop the head of cauliflower up into bite sized pieces.

2. Mix the hot sauce, garlic powder, and olive oil together in a large bowl. Add the cauliflower pieces and toss until everything is evenly coated.

3. Spread the cauliflower out on a large, lined baking sheet. Bake at 400F for about 40 minutes, tossing occasionally. The cauliflower should be fork tender and starting to brown. Remove from oven and allow to cool slightly.

4. While the cauliflower is baking, drain the can of corn. Heat a non-stick skillet over medium heat. Add the corn to the skillet and saute, mixing occasionally until the corn is browned.

5. While the corn is cooking, add the avocado, remaining garlic powder, coconut milk, and lime juice in a food processor. Blend until smooth, add salt and pepper to taste.

6. When everything is ready, assemble your tacos! I start with the tortilla, then add a handful of cabbage, sprinkle on the corn and cauliflower, and finish it off with a drizzle of the avocado crema sauce. Serve immediately.



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