Let’s celebrate tacos with these Buffalo Sriracha Cauliflower Tacos. Seriously, they are a vegetarians dream! And boy are they spicy.

I’m pretty sure you guys thought these were spicy chicken nuggets at first glace. Well fooled ya! At least I’d like to think so. It feels so good to know that you can still enjoy tacos without meat or fish!

One of the things I enjoy about cooking with cauliflower is how diverse it is in recipes. Not only does cauliflower have versatile flavor, but it’s also quite nutritious and low in calories! One serving of cauliflower alone provides almost all your essential vitamins and minerals and also contains anti-inflammatory nutrients. Cauliflower also has a low fat and carbohydrate content, so you really cannot go wrong with it! Plus, it fills you up.

This was a super fun recipe to put together. I never imagined that putting cauliflower in tortilla wraps would be so delicious. The best part about this recipe is that the cauliflower bits still maintain a chewy-tender texture that mocks chicken, beef or fish. For the ultimate taco experience, I lightly toasted the tortilla wraps to give it a bit of a crunch. You don’t have to toast it as a soft shell would work just fine, but I find that a toasted tortilla wrap adds a nice crunch and also a slightly smoky flavor.

In other news, did anyone checking out the solar eclipse this afternoon? I sure did and it was amazing! Especially since this was the first total eclipse in over a century! I waited in line for over two hours and sat in the hot sun with my friend for about another hour just to get a view of it…totally worth it! We only got about a 75% view of the solar eclipse in Toronto, but that was good enough for me!

BUFFALO SRIRACHA CAULIFLOWER TACOS

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

An easy vegetarian taco recipe you can put together for lunch or dinner

Author: Valerie Azinge

Recipe type: Vegetarian

Serves: 3 Servings

Ingredients

• 1 cauliflower head, cut into large florets
• 2 cups almond flour (or panko bread crumbs)
• 2 organic cage free eggs
• ¼ tsp sea salt
• ¼ tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ cup grape seed oil
• ⅓ cup Sriracha sauce
• 3 tablespoons white wine vinegar
• 3 small multigrain tortilla wraps, toasted
• Kale leaves
• 2 tablespoons light mayonnaise, or spread of choice

Instructions

1. Preheat oven to 425°F and line a baking sheet with foil paper. Lightly grease the foil paper with cooking spray.
2. Place almond flour, garlic powder, onion powder, pepper and sea salt in one bowl. Place eggs in another bowl and whisk. Dip each cauliflower floret in the almond flour, then the egg mixture, and back in the almond flour and place them on the lined baking sheet.
3. Place the cauliflower florets in the oven and bake for 20 minutes, or until the cauliflower starts to brown. When ready, remove from oven and set your oven settings to broil.
4. Make your buffalo sriracha sauce. Heat oil, sriracha and vinegar in a small saucepan over medium heat, stirring until cooked, about 1 minute. Remove from heat and dip cauliflower florets into the sauce until evenly coated. Transfer coated cauliflower florets back to the baking sheet and return to the oven. Broil for 5 minutes.
5. Assemble spread of choice, kale leaves and cauliflower florets on toasted tortilla shells. Serve.

Notes

To toast tortilla wraps, place a saucepan over medium heat and add 1 tablespoon of olive oil. Toast both sides for about a minute until the edges are brown and set aside.

3.5.3226

The post BUFFALO SRIRACHA CAULIFLOWER TACOS appeared first on My Digital Kitchen.

Craving tacos without the guilt of carbs? Well now you can have one! These tacos only contain two main ingredients, which are cauliflower and eggs, that’s it! I added chives for additional flavour These tacos were layered with homemade guacamole, red onions, field green veggies, and pan seared shrimp and scallops, topped with a light drizzle of sriracha sauce.

so enjoy your tacos and still look sexy

*This recipe is similar to my cauliflower bun recipe, but only has a few tweaks.

Recipe for tacos: makes 5

2 cups riced cauliflower
2 organic cage free eggs
2 tbsp organic fresh chives (chopped)

Preheat oven to 350°F.

To make cauliflower rice, place 3/4 of a cauliflower head into small pieces and place in a food processor (without the stem). Puree in food processor until a rice texture forms.

Place cauliflower rice in a large bowl and microwave for 2 minutes. When ready, stir cauliflower and place back in the microwave for another 2 minutes.

Place cauliflower in a 3 layered paper towel sheet to squeeze out the excess moisture, this step is important because you don’t want a runny batter.

Place drained cauliflower back in the bowl and add in eggs, and chives. Mix until a semi thick batter forms.

Line a baking sheet with parchment paper and spoon in mixture to create 5 mini flat circles.

Bake for 19 minutes, flipping sides half way through.

When ready, remove tacos from the oven and transfer to a skillet over medium heat. Fry both sides for about 1 minute to give it a crispier texture.

When ready, enjoy with pan seared seafood of choice.

The post SEAFOOD CAULIFLOWER CHIVE TACOS (PALEO, AND FLOUR FREE) appeared first on My Digital Kitchen.

Easy, peasy, tasty, tacos! Substitute the corn tortilla for lettuce! A much healthier crispy vegetable alternative

Recipe:

2 pieces fresh cod
1 green lettuce head
A handful of tomatoes, onions, peppers, and spices of choice. I used thyme, oregano, paprika, and sea salt.
Half an avocado

Preheat oven to 350 degrees.
Season cod with spices and bake for approximately 20 minutes (10 on each side).
Lay out washed lettuce heads on a plate and place cod in the shell. Top with tomatoes, onions, peppers, and avocados. You could also top it with organic sodium free salsa if you want

The post NAKED COD FISH TACOS appeared first on My Digital Kitchen.