Buffalo Cauliflower + Chickpea Tacos with Vegan Ranch Dressing
- 1 head cauliflower cut into 1 1/2 inch florets (about 5-6 cups)
- 2 tablespoons extra-virgin olive oil avocado oil or neutral oil of choic
- ¼ teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 6-7 tablespoons hot sauce (we used Frank's Red Hot Original)
- 3 tablespoon butter or dairy-free butter melted
- 3 tablespoon fresh lemon juice
- 1 15.5 oz can chickpeas well rinsed, drained and dried
- 1/4 cup Hot Sauce we used Frank's Red Hot Original
- kosher salt to taste
- dash avocado oil
Vegan Ranch (recipe adapted from Minimalist Baker)
- 1 cup raw cashews soaked in hot water 30 minutes
- 2/3 cup unsweetened almond milk
- 2 teaspoons lemon juice
- 2 cloves garlic minced
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- just under 1/2 teaspoon onion powder
- 1 1/2 teaspoon apple cider vinegar
- 1/2-1 teaspoon maple syrup
- 1 Tablespoon fresh minced dill optional
- 1 Tablespoon fresh minced parsley
- 1 teaspoon fresh chives optional
Gluten-free flour tortillas (we used Siete Almond Flour Tortillas)
3 cups shredded cabbage
1 - 2 avocado, diced
- Preheat oven to 450°F and line a large rimmed baking sheet with foil.
- In a large bowl, toss cauliflower with oil, salt, pepper and garlic powder in a large bowl. Place cauliflower in a single layer on prepared baking sheet and bake for 20 minutes until it's starting to soften and brown on the bottom.
- Meanwhile, while cauliflower bakes, combine hot sauce, butter and lemon juice in the large bowl. Pour hot sauce mixture over roasted cauliflower on the baking sheet and gently toss to cover. Bake an additional 10 minutes.
- Preheat over to 450 degrees F and line a baking sheet with foil.
- Toss chickpeas with a touch of oil, sprinkle with salt and spread in a single layer on the prepared baking sheet Bake for 10 minutes.
- Remove from oven, pour hot sauce over chickpeas, toss to cover chickpeas evenly with sauce. Then bake another 10 minutes.
Vegan Ranch Dressing (adapted from Minimalist Baker) (takes 35 minutes to make because of soaking cashews --can be made ahead)
- If you haven't already, soak cashews in very hot water for 30 minutes - 1 hour.
- While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”).
- Drain and rinse cashews several times and drain again. Then transfer to a small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond buttermilk, garlic, salt, pepper, onion powder, vinegar, and maple syrup. Blend on high for 1-2 minutes or until very creamy and smooth.
- Add whichever herbs you are using and pulse several times to incorporate (you don’t want it fully puréed).
- Taste and adjust flavor, as needed.
- Use immediately at room temperature or make ahead and chill in the refrigerator. Note: It will thicken in the refrigerator, so you can add more almond milk or water later on to thin if needed.
- Save extra dressing for dipping with vegetables or a salad.
- In each tortilla place shredded cabbage, top with roasted buffalo cauliflower and roasted buffalo chickpeas. Then top with avocado and drizzle with ranch dressing. Enjoy!