buffalo cauliflower tacos w/cashew sour cream

I made these the other evening on a whim with limited ingredients.  You know, use what you have rather than scour the store for one ingredient that you'll only use this one time for this one recipe.. ;) And they turned out pretty damn well. I broke this recipe into different sections so you can choose to adapt it or follow it completely. I cannot take credit for the gallo pinto portion as my husband had made this earlier in the week *ahem food prep* making it an easy and delicious addition.  I concocted my own buffalo sauce since most are made with butter. You could craft your own or adapt the recipe I created below. While you're creating the buffalo sauce, preheat your oven to 425 degrees F.

INGREDIENTS

BUFFALO SAUCE:

  • 1 bottle of chalula (or tabasco, or whatever you fancy)
  • 1 heaped tbs of coconut oil 
  • 1/3 tsp cayenne
  • 1/3 tsp paprika
  • 1/3 tsp garlic powder

If your coconut oil isn't melted, you'll have to simmer the combined ingredients in a small pot on low, stirring frequently.  Once oil is melted, set aside while you prep the cauliflower. 

TACOS:

  • Corn tortillas
  • 1/2 head of cauliflower
  • Green onions
  • Spinach or Romaine lettuce
  • 1 avocado

Chop cauliflower into bite sized pieces and combine with the buffalo sauce. Lay cauliflower out on a baking sheet lined with parchment paper. Allow cauliflower to bake for 20 mins (or longer if you want crispier cauliflower). While cauliflower is cooking, chop up your greens, avo, and onions. Set aside.

GALLO PINTO:

  • 1 can of rinsed organic black beans
  • 1 cup dry rice.
  • 1 tbs of RC Fine Foods GF vegetable base
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • dash of salt & pepper
  • splash of water

Make rice per package directions. Cook black beans on low in a small sauce pot for 10 mins. Combine rice and beans. Set aside.

CASHEW SOUR CREAM:

  • 1 cup soaked cashews (I usually soak them overnight for smoother consistency)
  • juice from 1/2 of a lemon
  • 1 tbs Bragg's ACV
  • 1 ounce of water
  • optional salt and pepper

Throw all ingredients into Vitamix or other high powered blender and blend until smooth and creamy. 

Once cauliflower is finished cooking, layer gallo pinto, greens and buffalo cauliflower on your corn torillas. Add avocado, green onions and drizzle with cashew sour cream. Left over cashew sour cream can be kept in your refrigerator for up to one week. I love the versatility of cashew sour cream. You can add it to soups, pastas, stir fries and so much more! If you make this recipe, tag @sitarabird or use the hashtag #highvibineats so I can see your creations!

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