(Makes 6 tacos)
✘ 1 head of cauliflower (cut into small florets)
✘ 3/4 cup buffalo sauce (I used Frank's Red Hot)
✘ 1/2 tsp garlic powder
✘ 1/4 tsp onion powder
✘ black pepper to taste
✘ 1/3 cup gluten-free breadcrumbs
✘ 6 corn tortillas
✘ shredded lettuce
✘ sliced avocado
✘ green onion and cilantro for topping
✘ 1 cup soaked cashews (soaked minimum 30 mins)
✘ 1 cup warm water
✘ 2 tsp apple cider vinegar
✘ 2 tsp garlic powder
✘ 1/2 tsp dried dill
✘ 1/4 tsp oregano
✘ 1 tsp each salt and pepper
✘ 2 tbsp lemon juice
1. Preheat oven to 425F.
2. In a large bowl combine chopped cauliflower, garlic powder, onion powder, and 1/2 cup of the buffalo sauce (reserving 1/4 cup for after cooking). Mix until the cauliflower is coated well in the sauce.
3. Toss the cauliflower in the breadcrumbs, and then evenly spread on a lined baking sheet. Bake for 20 minutes, turning half-way.
CASHEW RANCH SAUCE:
1. Combine all ingredients in a high-speed blender and blend on high until completely smooth.
1. Make the tacos by adding shredded lettuce, sliced avocado, the cooked buffalo cauliflower bites, and drizzling with the cashew sauce. Top with green onion and cilantro.