Buffalo Cauliflower Tacos.
After my son was diagnosed with Cow’s Milk Protein Allergy I’ve had to get creative with my cooking. My current diet is completely free from all dairy and soy products.
When I found out I would have to give up dairy, my first thought was Mexican food, I’m going to miss you more than you know! However, I’ve found that there are lots of great dishes I can still eat while complying with the allergies.
Here’s one of my new favorites (and it’s super quick & easy too!):
Preheat Oven to 400.
Spray a baking sheet with olive oil (I usually just pour a little olive oil & wipe it with a paper towel) and set aside.
Cut the cauliflower into bite-sized pieces and place in large mixing bowl.
Add 3/4 cup of Franks Buffalo Sauce to the cauliflower and mix well, making sure all of the pieces are well-coated. Add salt & pepper to your liking.
Spread on a baking sheet.
Bake for 25 mins.
While the cauliflower is baking, chop your green onions + cilantro and set aside (we will use these to garnish at the end)
Grab a tortilla and spread a generous amount of Earth Balance “butter” (I get the one in the pink container since it is also soy free) on both sides of the corn tortilla. Heat the tortilla in a non-stick skillet until each side is golden brown or has a little “burn” to it.
Once your cauliflower is done cooking, it’s time to assemble the perfect taco!
Grab your warm tortilla, add some cauliflower, sprinkle green onion, a tiny bit of Just Ranch (dairy & soy free!) and I always like to add just a TINY bit more of the Frank’s Sauce. If I’m feeling extra (which I usually am) I will also chop up some dill pickle and add it to my tacos. YUM.
Lastly, enjoy! Because who doesn’t love tacos?
Interested in that pasta? ^^ Recipe coming soon!