Cauliflower
BUFFALO CAULIFLOWER TACOS WITH AVOCADO CREAM
NF
Serves: 6
Crispy, spicy cauliflower and cool, creamy avocado dressing make the perfect combination when wrapped in warm, soft tacos. Serve hot or cold, with as much extra chilli as you dare!
For the cauliflower:
• 1 large head cauliflower, broken into small florets
• 90g (1 cup) gram flour
• 240ml (1 cup) water
• 3 tbsp nutritional yeast
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp hot paprika
• 1 tbsp dried thyme
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tsp chilli flakes
•½ tsp celery salt
• 200g (1⅓ cup) dried breadcrumbs
• 50g (½cup) desiccated coconut
• 240ml (1 ⅓ cup) buffalo hot sauce
• 2 tbsp barbecue sauce
• 3 tbsp non-dairy butter, melted
• 1 tbsp oil, for brushing
For the avocado cream:
• 2 ripe avocados, peeled and de-stoned
• 300g (scant 1 ¼ cup) silken tofu
• 2 cloves garlic, peeled
• 2 limes, juice only