Ingredients

The following ingredients have 4 Servings
  • ½ cup all-purpose flour
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp paprika
  • ½ cup plain almond milk
  • 1 head cauliflower (chopped into florets)
  • ½ cup hot sauce (such as Frank’s buffalo sauce)
  • 1 tbsp canola oil (or your oil of choice)
  • 1 tbsp maple syrup (or agave syrup)
  • 6 small flatbreads or tortillas
  • 1 cup lettuce (such as romaine; chopped)
  • ½ red onion (sliced)
  • ½ cup vegan sour cream (or plain nondairy yogurt)
  • cilantro (optional)
  • avocado (optional)
  • lime wedges (optional)

Instruction

  • Preheat the oven to 425°F, and line a baking sheet with parchment paper.
  • In a large bowl, mix together the flour, garlic powder, salt, and paprika until well combined.
  • Whisk in the almond milk until the batter is smooth.
  • Then add the cauliflower florets and toss until they are evenly coated.
  • Spread cauliflower out on the prepared baking sheet and bake for 20 minutes, gently stirring halfway through, or until fork tender.
  • While cauliflower is cooking, mix together the hot sauce, oil, and maple syrup in a small bowl. Set aside.
  • Once cauliflower is cooked, transfer it to a large mixing bowl and toss with the prepared hot sauce
  • Use a slotted spoon to transfer the cauliflower back to the baking sheet and return to the oven for 2–3 minutes, until sauce is bubbling.
  • Serve cauliflower over the flatbread or tortillas, topped with lettuce, red onion, sour cream, and your favorite taco toppings.