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Bomb Ass Buffalo Cauliflower Tacos

Bomb Ass Buffalo Cauliflower Tacos

1/2 cup raw cashews
1/2 cup unsweetened coconut milk
1 small garlic clove
1 cup fresh basil leaves
Sea salt and pepper to taste

  • Add all the pesto ingredients to a high powered blender and blend on high until smooth and creamy. Store in the fridge until you're ready to serve.
  • Preheat the oven to 425 degrees. Cut large florets off the head of cauliflower.
  • In a large mixing bowl, combine the oat flour, garlic powder, black pepper, smoked paprika, and coconut milk. Mix until the lumps have dissolved. Add the large cauliflower florets to the bowl with the wet ingredients and mix to coat every nook and cranny of the cauliflower.
  • etc

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