Baked Cauliflower Tacos

I take a spin on buffalo cauliflower nuggets by baking with an enchilada-inspired sauce and topping with an avocado cashew cream.


Ingredients:

1 cauliflower, chopped into bite-size florets

Enchilada Sauce:

1 c. tomato sauce

3 tbsp. water

1 tbsp. chili powder

2 tsp. garlic powder

1 tsp. cumin

1 tsp. salt

pinch of cayenne, optional

1/3 c. vegan flour

Avocado Cream: (double recipe to save some for spreading on toast/sandwiches!)

1 avocado

1/4 c. nut milk of your choice

1/4 c. raw cashews

2 tbsp. lemon juice

1.5 tbsp. water

1/2 tbsp. olive oil

1/4 c. cilantro

1 clove garlic

pinch of pepper

1/2 a jalapeño, optional

Directions:

Preheat oven to 450.

Mix tomato sauce, water, and spices in a medium bowl, then slowly add the flour until blended. Coat the cauliflower florets with sauce (if it's not quite enough for your amount of cauliflower, add a bit more tomato sauce). Lay them evenly in a lightly greased pan, and bake for 16-20 minutes. Let them cool while you make the avocado sauce.

Who needs sour cream when avocado exists?! For avocado cashew cream, blend everything until smooth and creamy!

Taco yield: 6-8
Spice-o-Meter: Mild