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Export 16 ingredients for grocery delivery
Step 1
Add all ranch slaw ingredients, except for the cabbage, to a medium sized bowl and whisk. Next, add in the cabbage mixture and stir again until everything is coated. Refrigerate until needed.
Step 2
Heat oven to 425 degrees F. Add the flour, granulated garlic, salt and almond milk to a large bowl and mix until a thick batter is formed. Cut the cauliflower into bite size florets and add to the batter.
Step 3
Mix until all the cauliflower is coated with the batter. Next, add in the breadcrumbs and stir again until everything is coated.
Step 4
Pour the cauliflower onto a large baking sheet and give it a little shake to make sure the cauliflower pieces are spread out and not on top of each other. Bake until golden brown, about 15 minutes.
Step 5
Make the buffalo sauce while the cauliflower is baking. Add the hot sauce, butter and maple syrup to a small saucepan and cook over medium heat until everything is melted together. Remove cauliflower from the oven and add to a large bowl. Pour sauce over and mix until all the cauliflower is coated. Place back onto the sheet pan and back into the oven and bake for another 7-10 minutes. You can pour the sauce right over the sheet pan instead of transferring to a bowl, but I’ve found it’s easier to get a good coating by adding it to a bowl.
Step 6
Assemble your tacos: spread a spoonful of guacamole onto a tortilla and top with a few pieces of the buffalo cauliflower and a little bit of slaw.
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