This recipe was submitted and made by my sister Alyssa!
Who would think that cauliflower is a good filling for a taco? I tried my first cauliflower taco at a local gourmet taco restaurant, and I’ve been hooked ever since!
Sneaking vegetables into your meals in creative ways is a great way to get an extra boost of vitamins, minerals, and antioxidants throughout the day without having to force down vegetables that you may not normally like
Servings: 8 (1 taco = 1 serving)
Calories per serving: 212 cal
Protein per serving: 6 g
Carbs per serving: 15 g
Ingredients:
1 head cauliflower cut in bite sized pieces
4 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon chili powder
¾ cup buffalo sauce separated
16 whole wheat flour tortillas
8 slices Low-fat cheddar cheese (1 per taco)
1 head romaine lettuce chopped
Ranch dressing to taste
Directions:
1. In a bowl mix cauliflower, olive oil, garlic powder, chili powder, ¼ cup of buffalo sauce and stir.
2.Then line a baking sheet with aluminum foil spread and spread the mixture evenly on baking sheet and cook at 425 degrees for 20 minutes, flipping halfway
3.Five minutes before the cauliflower is done cooking, heat up the remaining buffalo sauce in the microwave
4.Remove cauliflower from the oven and place it back in the bowl. Add remaining heated buffalo sauce and stir to combine.
5. To assemble tacos, load each tortilla with romaine, cheese, and cauliflower. Drizzle with ranch and enjoy!
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