Buffalo Cauliflower “Wings” with Avocado Cream

Independence Live Recipe

Serving Size
1/4 (3 mini tacos)
~18 mini tacos


Cauliflower Main Ingredients:
head cauliflower, trimmed and cut into small florets
1.5 cups
whole grain flour
2 cups
coconut milk
1 tsp.
garlic powder
Half of
purple cabbage, chopped
1 bag
corn tortillas
Avocado Cream
avocado, ripe, peeled, and coarsely chopped
8 oz.
plain yogurt
1 tsp.
lemon juice
Buffalo Sauce
1 bottle (Frank's red)
hot sauce
1/4 stick
unsalted butter, melted, cooled to room temperature
1 Tbsp.
Worcestershire sauce
  1. Preheat oven to 450 degrees
  2. Wash, chop cauliflower, small pieces
  3. Mix flour, spices and milk in medium bowl (mixture will be thick)
  4. Dip cauliflower, cover with mixture and lay on parchment paper on baking sheet
  5. Bake on middle rack for 18 minutes
  6. Chop cabbage, set aside
  7. For avocado cream, mix avocados, yogurt and fresh lemon, set aside
  8. For buffalo sauce, whisk hot sauce, melted butter and Worcestershire, set aside
  9. Pull out cauliflower (should be browned), dip in buffalo sauce, place back on baking sheet on top rack for 8 more minutes
  10. Place in tortilla, top with cabbage and avocado cream

Nutrition Information

Calories 487
Protein 15 g
Fiber 11 g
Carbs 3 g
Potassium 1291 mg