Buffalo Cauliflower Tacos

COOK TIME - 30min
2 SERVINGS

These tacos pack some heat & amazing flavour, making it a great meatless option for any day of the week. We serve it with roasted sweet potatoes tossed in our Zesty house blend & avo ranch sauce for a meal everyone will be craving again. 

Nutrition PER SERVING
Calories 720 kcal
Fat 12.0 g
Protein 45.0 g
Carbohydrate 72.0 g
Sodium 879 mg
Buffalo Cauliflower Tacos with Sweet Potato Wedges
GF
Vegetarian

fresh ingredients

IN THE KIT

  • 12 oz
    cauliflower florets
  • 6 oz
    GF flour
  • 6 oz
    GF panko
  • 6 oz
    milk
  • 1 oz
    Zesty house blend
  • 6 oz
    hot sauce
  • 2 oz
    cabbage/2 oz carrot blend
  • 6 oz
    corn tortillas
  • 10 oz
    sweet potatoes
  • 2 oz
    cilantro
  • 2 oz
    slaw dressing
  • 6 oz
    ranch avocado sauce

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Baking sheet lined with aluminium foil for cauliflower

Baking sheet or oven safe dish for sweet potatoes 

2 large bowls 

Large skillet

Whisk

Cutting board & knife 

Box grater 

Plate 

cook along

INSTRUCTIONS

Prep

Preheat oven to 425°F;

Place hot sauce in a large bowl;

Cut cauliflower into small bite size florets;

Cut the sweet potatoes lengthwise into 1-inch-wide wedges;

Thinly slice the cabbage;

Shred/grate carrots; 

Remove leaves from stem & roughly chop cilantro;

Line a sheet pan (or two depending on size) with aluminium foil;

Spread panko on plate.

1Prepare & Roast the Sweet Potatoes

Place potatoes on sheet pan or oven proof dish. Drizzle with olive oil & season Zesty house blend; toss to coat. Arrange potatoes in an even layer, skin side down. Roast 25 to 30 minutes, or until browned & tender when pierced with a fork. Remove from the oven.

2Batter & Bake Cauliflower

Whisk flour, milk, salt, pepper, & garlic powder. Dip cauliflower pieces in the batter, let excess drip off. Dip in panko, ensuring it is coated well. Place on parchment-lined baking sheet. Bake on an upper rack for 20 minutes until crisped & browned. 

3Make Slaw

In a medium bowl toss cabbage, carrots & slaw dressing together. Season with salt & pepper, place in fridge. 

4Finish Cauliflower & Warm Tacos

Remove from the oven, gently toss the baked cauliflower in a bowl with the hot sauce. Set back in the oven for a further 10 minutes. 

Warm a skillet over medium heat. Add corn tortillas & heat on each side for about 1 minute until slightly browned. Repeat for each tortilla, wrap in aluminium foil to keep warm. 

5To Serve

Fill each tortilla with slaw, cauliflower, a drizzle of avocado crèma, & cilantro. Serve with roasted sweet potato wedges & leftover sauce.