Easy Buffalo Cauliflower Tacos
INGREDIENTS
1/2 head cauliflower
1 cup chickpea flour
1 tsp smoked paprika
1 tsp garlic powder
1 cup plant based milk
1 tbsp Apple cider vinegar
1/4 cup Franks buffalo hot sauce
1 tbsp maple syrup
1 tbsp oil
DIRECTIONS
Pre heat oven to 180C.
Chop the cauliflower into medium sized florets.
Add ACV to a bowl with milk and whisk to combine - leave for 5 mins (this creates vegan buttermilk).
Add all dry ingredients into a large mixing bowl, add in the ‘butter milk’ and whisk until smooth.
Coat all the florets in the batter and spread out evenly on a baking sheet.
Bake in oven for 20 minutes.
Transfer to a bowl, add in buffalo sauce, maple and oil and coat all the cauliflower.
Spread out on baking sheet again and bake for a further 20 minutes until crispy and golden.
Serve with corn tortillas, slaw, coriander and cashew cream.