Buffalo Cauliflower Tacos

🥘 Ingredients

• chickpeas 2
• medium-large cauliflower 1
• extra virgin olive oil or neutral-flavored oil 3 tbsp
• Kosher
• cilantro leaves and tender stems 1 handful
• shredded green cabbage labeled “Buffalo Tacos" from 3-4 cup
• Really Good White Sauce 4 tbsp
• medium limes ½
• taco-sized corn or flour tortillas 12
• vegan butter or olive oil 2 tbsp
• garlic cloves 3
• agave nectar or pure maple syrup 1 tsp
• Frank’s RedHot Original hot sauce 4-5.33 tbsp

1. 1

   For the cauliflower & chickpeas: chickpeas , medium-large cauliflower , extra virgin olive oil or neutral-flavored oil , Kosher salt and freshly cracked black pepper. For the taco fixings: cilantro leaves and tender stems , shredded green cabbage labeled “Buffalo Tacos" from , Really Good White Sauce , medium limes , taco-sized corn or flour tortillas . For the buffalo sauce: vegan butter or olive oil , garlic cloves , agave nectar or pure maple syrup , Frank’s RedHot Original hot sauce .
2. 2

   Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat to 450ºF / 230ºC. Grab two rimmed sheet pans.
3. 3

   Drain and rinse the chickpeas. Pat dry with a clean dish towel, or use a salad spinner several times to remove excess water to ensure they’re dry. Pat dry any moisture on the cauliflower florets.
4. 4

   Add the chickpeas and cauliflower to your largest bowl. Add the olive oil, and lightly season with salt and pepper, as they will be tossed with a very flavorful sauce later. Toss well to combine. Spread out across two rimmed sheet pans with any flat sides of the cauliflower facing down. Wipe out the bowl to use in step 5. Roast both pans in the oven for 12 minutes , then shake the pans (to toss the chickpeas) and swap the pans’ location. Roast for another 8 to 12 minutes, or until the cauliflower is tender and nicely browned, and the chickpeas are golden and slightly crisp.
5. 5

   While the chickpeas and cauliflower roast, make your side salad (if you’re making one) and prepare the other ingredients. Slaw: Chop the cilantro. Add the shredded cabbage and cilantro to a bowl, then add the Really Good White Sauce and a squeeze of lime juice, and toss to combine. Season with a pinch of salt and pepper as needed. If dry, add more lime juice and/or more white sauce. Buffalo Sauce: Melt the butter in a small bowl, then add the garlic, agave, and hot sauce (1/4 cup for milder heat). Mix well. Tortillas: Warm the tortillas. Heat a skillet (ideally cast iron, but any kind works) over medium-high heat. Once hot, add each tortilla and cook for 20-40 seconds per side. Stack and wrap tortillas in a dish towel to keep warm.
6. 6

   When the cauliflower and chickpeas are done roasting, add back to the large bowl. Pour on the Buffalo Sauce and toss to coat with a spatula.
7. 7

   Assemble: Fill each tortilla with the buffalo cauliflower & chickpeas and slaw. For more indulgence, drizzle each taco with a bit of the remaining Really Good White Sauce.