Buffalo Cauliflower “Wings” with Avocado Cream
Independence Live Recipe
Serving Size
1/4 (3 mini tacos)
Servings
~18 mini tacos
Ingredients
Cauliflower Main Ingredients:
1
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
2
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
Directions
- Preheat oven to 450 degrees
- Wash, chop cauliflower, small pieces
- Mix flour, spices and milk in medium bowl (mixture will be thick)
- Dip cauliflower, cover with mixture and lay on parchment paper on baking sheet
- Bake on middle rack for 18 minutes
- Chop cabbage, set aside
- For avocado cream, mix avocados, yogurt and fresh lemon, set aside
- For buffalo sauce, whisk hot sauce, melted butter and Worcestershire, set aside
- Pull out cauliflower (should be browned), dip in buffalo sauce, place back on baking sheet on top rack for 8 more minutes
- 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 |