You don’t have to give up your favorite flavors to eat healthier, even on game day. These buffalo cauliflower “wings” bring all the spicy, savory flavor you want in a game-day snack.
Buffalo Cauliflower “Wings” with Avocado Cream – makes approx. 18 tacos
Cauliflower Main Ingredients:
1 head of cauliflower, trimmed and cut into small florets
1.5 cups of whole grain flour
2 cups of coconut milk
1 teaspoon of garlic powder
Coarse salt & pepper to taste
Half of a purple cabbage, chopped
1 bag of corn of tortillas
Avocado Cream:
2 avocados, cut into cubes
8 oz. of plain yogurt
1 teaspoon of fresh squeezed lemon juice
Buffalo Sauce:
1 bottle (Frank’s Red) hot sauce
¼ stick of unsalted butter, melted, cooled to room temperature
1 tablespoon of Worcestershire sauce
Directions:
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Preheat oven to 450 degrees.
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Wash, chop cauliflower, small pieces.
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Mix flour, spices and milk in medium bowl (mixture will be thick).
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Dip cauliflower, cover with mixture and lay on parchment paper on baking
sheet.
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Bake on middle rack for 18 minutes.
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Chop cabbage, set aside.
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For avocado cream, mix avocados, yogurt and fresh lemon, set aside.
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For buffalo sauce, whisk hot sauce, melted butter and Worcestershire, set
aside.
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Pull out cauliflower (should be browned), dip in buffalo sauce, place back
on baking sheet on top rack for 8 more minutes.
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Place in tortilla, top with cabbage and avocado cream.
Nutrition Information (serving size: 3 mini tacos)
Calories: 487
Carbs: 3g
Protein: 15g
Potassium: 1291mg
Fiber: 11g
