These were (as my best friend sam would say) DIVINE. We made both meat and vegan options and they were both delicious- perfect amount of spice. Definitely will be cooking up again.
BUFFALO CAULIFLOWER TACOS:
Ingredients:
- 1 medium head of cauliflower cut into large florets
- 4 tbsp coconut oil (can sub with olive oil)
- 2 tsp garlic powder
- 1/3 cup Frank's RedHot Buffalo Sauce
- salt and pepper
Preheat oven to 475. Place the cauliflower on a baking sheet and drizzle with oil, garlic powder, salt, and pepper. You can also toss the cauliflower with the spices in a bowl before placing on a baking sheet. Roast for about 15-17 minutes until golden brown. Meanwhile, mix the hot sauce with 1 tbsp oil in a small bowl. Remove the cauliflower and pour the hot sauce mixture over it. Use a spatula to toss the florets and make sure they are evenly coated. Return to the oven for about 10 minutes. Enjoy with corn tortillas, guacamole, vegan cashew queso, or salsa! DIVINE.
BUFFALO CHICKEN TACOS:
Ingredients:
- 2 chicken breasts
- 1 tbsp nutritional yeast
- 1/2 cup Frank's RedHot Buffalo Sauce
- 1 tsp garlic
- 1/2 tsp paprika
- salt
- corn tortillas
Cook the two chicken breasts in the skillet over medium heat in olive oil for about 15-20 minutes. Once fully cooked, add them to a bowl and with two forks shred the chicken. After shredding, add the buffalo sauce, nutritional yeast, and spices. Enjoy with corn tortillas, beans, guacamole, and salsa. SO GOOD.
BUFFALO CAULIFLOWER TACOS:
Ingredients:
- 1 medium head of cauliflower cut into large florets
- 4 tbsp coconut oil (can sub with olive oil)
- 2 tsp garlic powder
- 1/3 cup Frank's RedHot Buffalo Sauce
- salt and pepper
Preheat oven to 475. Place the cauliflower on a baking sheet and drizzle with oil, garlic powder, salt, and pepper. You can also toss the cauliflower with the spices in a bowl before placing on a baking sheet. Roast for about 15-17 minutes until golden brown. Meanwhile, mix the hot sauce with 1 tbsp oil in a small bowl. Remove the cauliflower and pour the hot sauce mixture over it. Use a spatula to toss the florets and make sure they are evenly coated. Return to the oven for about 10 minutes. Enjoy with corn tortillas, guacamole, vegan cashew queso, or salsa! DIVINE.
BUFFALO CHICKEN TACOS:
Ingredients:
- 2 chicken breasts
- 1 tbsp nutritional yeast
- 1/2 cup Frank's RedHot Buffalo Sauce
- 1 tsp garlic
- 1/2 tsp paprika
- salt
- corn tortillas
Cook the two chicken breasts in the skillet over medium heat in olive oil for about 15-20 minutes. Once fully cooked, add them to a bowl and with two forks shred the chicken. After shredding, add the buffalo sauce, nutritional yeast, and spices. Enjoy with corn tortillas, beans, guacamole, and salsa. SO GOOD.
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