vegan buffalo cauliflower tacos

  • 1 small head cauliflower, cut into small florets
  •  1/2 cup all purpose flour (you can also use gluten free flour)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/3 cup vegan buffalo sauce (you can use more if you like it extra spicy)
  • 6 tortillas (use your favorite)
  • 2 cups shredded purple cabbage
  • 1 cup of frozen shelled edamame, thawed
  • 1 cup frozen corn, thawed
  • 1 avocado, sliced
  • Cashew cream (optional, recipe HERE)
  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper
  2. Rinse the cauliflower and drain well, leaving it wet. Set aside
  3. Combine the flour, garlic and onion powder in a large bowl and mix well. Add the wet cauliflower florets, and toss well so they’re well coated. Transfer them to a colander to get rid of any extra flour, and return them to the bowl. Add the buffalo sauce and toss well, so the cauliflower florets are well coated on all sides
for full instructions you can go to :