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Spicy buffalo cauliflower tacos are one of our favorite easy healthy dinners! My hubby-to-be likes to describe them as “bomb-ass!” It’s naturally vegetarian but I also included options for vegan and gluten-free diets.
- 1/2 cup raw cashews
- 1/2 cup unsweetened coconut milk
- 1 garlic clove
- 1 cup fresh basil leaves
- Sea salt and pepper to taste
- 1 large head of cauliflower (Don’t cut the florets too small)
- 1 cup oat flour
- 1 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp black pepper
- 1 can unsweetened coconut milk (If needed, add additional coconut milk until you reach a wet batter like consistency)
- 1 1/2 cups panko breadcrumbs (Or gluten-free breadcrumbs)
- 1 1/2 – 2 cups buffalo or hot sauce
Preheat the oven to 450 degrees.
Pesto Cream Sauce – Add all the pesto ingredients to a high powered blender and blend on high until smooth and creamy. Store in the fridge until you’re ready to serve.
Buffalo Cauliflower – Cut the florets off the head of cauliflower and discard the stem. Rinse and dry the florets.
In a large mixing bowl, combine the oat flour, garlic powder, black pepper, paprika, and coconut milk. Mix until the lumps have dissolved. Add the large cauliflower florets to the bowl with the wet ingredients and mix to coat every nook and cranny of the cauliflower.
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Originally posted 2018-02-16 16:16:59.