Description
Ingredients
Units
Scale
- 1 head cauliflower
- 1 small onion
- 2 cloves garlic
- 7 tablespoons Valentina Salsa Picante Hot Sauce
- 6–8 medium sizes soft tortillas (see note below)
- 1/2 cup chopped purple cabbage
- 2–3 avocados, diced
Instructions
- Heat oven to 375 F degrees.
- Clean and chop the cauliflower, onions, and garlic. Place in a large parchment lined casserole dish. Add 5 TBS hot sauce and stir with a spoon to coat all the cauliflower.
- Bake in oven for 25-30 minutes or until lightly roasted and tender.
- Add remainder 2 tablespoon Valentina Salsa Picante Hot Sauce and stir to coat. Warm tortillas on the griddle until lightly toasted.
- Scoop up about a ¼ cup cauliflower mixture on each tortilla. Garnish with purple cabbage and avocados. Serve immediately.
Notes
- I used Siete Brand Almond Flour Tortillas which are on the smaller side, so if you are using a different tortilla the number of tacos that this recipe will make could change. I find these tortillas just need a slight warm up to make them warm but not break when forming a taco.
- You can also use Franks or any other Buffalo type sauce you enjoy!
- You can also use ready made guacamole with this recipe and its equally delicious.
- Prep Time: 10
- Cook Time: 30
- Category: Meal
- Method: baked
- Cuisine: paleo, gluten free
Keywords: tacos, cauliflower tacos, spicy tacos, vegan tacos, cauliflower, vegan mexican