Baked Buffalo Cauliflower Tacos With White Corn Salsa and Avocado Creme Sauce

Introducing a delicious twist on vegetarian tacos: "Spicy Buffalo Cauliflower Tacos with White Corn Salsa and Avocado Crème Sauce." Crispy roasted cauliflower meets the bold heat of buffalo sauce, all wrapped up in a warm tortilla. Topped with a zesty white corn salsa for a burst of freshness and a creamy avocado crème sauce to balance the heat, these tacos are a delightful fusion of spicy and savory. These tacos are a wonderful choice for a weeknight dinner or a weekend get-together, and they can be effortlessly prepared with instructions. Get ready to enjoy a delectable blend of spiciness, crunch, and creaminess in every mouthful!

For the Spicy Buffalo Cauliflower:

• 1 medium-sized cauliflower head, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Garlic powder, salt and pepper as desired (this recipe used a blend)
• 1/2 cup buffalo sauce
• 2 tablespoons vegan butter

For the White Corn Salsa:

• 1 cup canned white corn
• 1/2 red onion, finely chopped
• 1 clove of minced garlic
• Juice of 1 lime/lemon
• Salt and pepper to taste

For the Avocado Crème Sauce:

• 2 ripe avocados
• Juice of 1 lime
• 1 medium sized garlic clove
• 1/2 cup of sour cream
• Salt and pepper to taste
• 2-4 tablespoons water (for desired consistency)

Corn tortillas from any brand.

Electronic appliances: Air-Fryer or oven and chopper for the sauce.

***Stay safe while handling the air fryer and avoid touching extremely hot cookware or food. Allow the food to cool down before handling.

Preheat your Air fryer or Oven to 425°F (220°C).

In a large bowl, toss cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

Spread the seasoned cauliflower on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.

In a separate bowl, combine your roasted cauliflower with buffalo sauce and vegan butter. Toss to coat the cauliflower evenly with the buffalo sauce and butter mixture. Adjust the amount of sauce and butter to your preferred level of spiciness.

In a mixing bowl, combine white corn, chopped red onion, lime juice, salt, and pepper. Mix well and set aside.

In a blender or food processor, blend ripe avocados, sour cream, lime juice, fresh cilantro, garlic clove, salt, and pepper until smooth.

If the sauce is too thick, add 2-4 tablespoons of water to reach your desired consistency.

Heat small corn tortillas in a dry skillet or in the oven for about a minute or until warm.

On each warmed tortilla, spread a spoonful of the avocado crème sauce.

Place a portion of the buffalo cauliflower (from Step 2) on top of the avocado sauce on each tortilla.

Add a generous spoonful of the white corn salsa on top of the buffalo cauliflower.

Optionally, garnish the tacos with extra cilantro and serve with lime wedges.