The day after I made these cauliflower tacos the first run through, Travis inquired as to whether we were having those "bomb ass tacos" again for supper that night.
He was energized when I said that we were! He loved them so much that he really named them! On the off chance that that is not a sign that he cherishes a supper, at that point I don't have the foggiest idea what is. I trust your family appreciates this cauliflower taco formula as much as we do!
I'm certain you've seen huge amounts of wild ox cauliflower formulas coasting around out there however this one is diverse in light of the fact that I coat the cauliflower in a coconut milk oat flour hitter before plunging them in panko breadcrumbs. You get more fiber and supplements with the oat flour and the coconut milk is so rich and creamy– it's ideal for a smooth hitter.
- Pesto Cream Sauce -
- 1/2 cup raw cashews
- 1/2 cup unsweetened coconut milk
- 1 small garlic clove
- 1 cup fresh basil leaves
- Sea salt and pepper to taste
- Buffalo Cauliflower -
- 1 large head of cauliflower (Don't cut the florets too small)
- 1 cup oat flour
- 1 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/8 tsp black pepper
- 2 cups unsweetened coconut milk (from a carton)
- 1 1/2 cups panko breadcrumbs
- 2 cups Frank's buffalo sauce
Instructions
- 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 -
- Preheat the oven to 425 degrees. Cut large florets off the head of cauliflower.
- In a large mixing bowl, combine the oat flour, garlic powder, black pepper, smoked 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.
- Pour the breadcrumbs into a small bowl. Use tongs to pull each piece of cauliflower out of the batter, tap the side lightly to get rid of any excess, and then dip each piece in the breadcrumbs and place it on a parchment lined tray. Bake for 15 minutes.
- Remove the tray from the oven. Carefully, put the cauliflower bites into a big bowl and pour the buffalo sauce over the top and gently mix it to coat each piece.
- Return the coated cauliflower florets back onto the tray and bake it for an additional 10-12 minutes or until cauliflower bites are crispy. Then build your tacos!
Read more our recipe Maple Pumpkin Oatmeal Breakfast Bars #healthyfood #dietketo
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