Buffalo Cauliflower Taco's

Tonight we're trying out vegan buffalo cauliflower taco's!  The original recipe called for cow's milk, regular table salt, butter & bleu cheese dressing.  We flipped this recipe to make it vegan and it turned out amazing!  We flipped the milk for almond milk, salt for Himalayan pink salt, vegan butter & vegan Follow Your Heart bleu cheese dressing.

Ingredients

3/4 cup flour

1 cup almond milk

1 teaspoon garlic, minced

1/2 teaspoon Himalayan pink salt

3 tablespoons of Earth Balance butter

6 ounces of Frank's Red Hot Sauce

2 tablespoons of honey

Sprinkle of dried parsley

1 head of cauliflower, chop into bite sized pieces

Corn taco tortillas

2 large tomatoes

1 head of ice burg lettuce

1 green onion

Vegan bleu cheese sauce (Follow Your Heart)

Directions

1. Preheat oven to 450 degrees F
2. Line two baking sheets with foil and take a some Earth Balance butter and butter down the cooking sheets.
3. Batter for cauliflower : whisk the flour, almond milk, minced garlic, pink salt & parsley together until thickened.
4. Toss the bite sized cauliflower pieces into the batter and coat thoroughly.
5. Place the cauliflower bits on the cooking sheets evenly, allowing enough space so that they don't touch.
6. Bake in the oven for 25-30 minutes or until golden brown.
7. While the cauliflower bits are in the oven, melt the butter, Red Hot sauce & honey together.  Whisk until combined.
8. When the cauliflower bits are finished baking, toss them into the sauce mixture until evenly coated.
9. Coat the cooking sheets with butter once more and place the sauce coated cauliflower bits back onto the cooking sheet and bake for 8-10 minutes.
10. Chop some ice burg lettuce, tomatoes & green onions and set aside.
11. Warm some corn tortillas in the oven for 5 minutes.
12. Let the cauliflower bits cool once finished.
13. Assemble your buffalo cauliflower taco's and drizzle with bleu cheese or your favorite dressing.

Enjoy!

- Vegan Food Flip