Buffalo Cauliflower Tacos with Cashew Ranch
Just in time for your game day spread , these tangy tacos are topped with quick pickled cucumber and an herby cashew ranch. I’m excited to use the leftover ranch for dipping veggies and dressing salads throughout the week. These tacos are a great balance of flavors that make for a delicious plant-based bite. They are highly requested in my house and sometimes, we get fixated on them and enjoy week after week (after week). It seems daunting with the components, but give it a try and you may be surprised how quick it comes together. A satisfying, delicious taco awaits!
Ingredients
1 head cauliflower, cut into florets
½ T avocado oil
⅓ cup buffalo sauce, plus more for serving
½ t paprika
½ t garlic powder
¼ t chili powder
¼ t salt
4 small cucumbers, sliced thinly
3 T vinegar
3 T water
½ t salt
1 cup cashews
2-3 sprigs fresh dill
Juice from ½ lemon
½ t garlic
½ t onion powder
½ t salt
½ cup water, plus more for desired consistency
6 corn tortillas
Directions
Preheat the oven to 425°F and lightly grease a baking sheet. Set aside.
Toss the cauliflower in oil, sauce, and seasonings until fully coated. Place cut side down on the baking sheet and bake for 20-25 minutes, flipping halfway through.
Lightly salt sliced cucumbers. Let sit for 5 minutes and rinse them off with cold water. Dry with a paper towel and place in a bowl. Add vinegar, water, and salt. Place in the fridge until ready for use.
In a high-power blender, combine cashews, lemon juice, dill, seasonings, and water until smooth. If you want a thinner dressing, add more water. I was going for more of a dip consistency. If you don’t have a high-power blender, boil cashews in water for about 15 minutes or until softened. This will make it easier to achieve the creamy ranch dip.
Heat the tortillas on a burner, stove top, or in the microwave. Layer with a small dollop of buffalo sauce on the bottom and a generous portion of cauliflower topped off with a bit more sauce. Layer the pickled cucumbers and drizzle the cashew ranch. Garnish with parsley or more dill, if desired.
