Ingredients for Buffalo Sauce:
• 1⁄4 cup melted salted vegan butter
• 1⁄4 cup hot sauce of your choice
• 1⁄2 teaspoon rice wine or red wine vinegar
• 1⁄2 teaspoon garlic powder
• Maple syrup to taste
• Several grinds of pepper, parsley, pepper and salt to bowl and whisk together.
Add cauliflower to the batter mixture and stir until all pieces are evenly coated.
Use tongs or fork to pull pieces out of the batter and add to baking sheet.
Place baking sheet in oven to cook. Once brown on one side, flip the pieces and let cook on the other.
Check periodically to make sure nothing burns.
While the cauliflower is cooking, prepare sauce: combine melted vegan butter, hot sauce, vinegar, garlic powder, and maple syrup in a bowl.
Once the cauliflower is done, remove from oven and add to serving bowl. Toss with a little salt and a sprinkle of pepper and coat with buffalo sauce!
Ingredients:
• 1 cup raw pumpkin seeds (pepitas)
• 2 cups cauliflower florets
• 2 Roma tomatoes, chopped
• 1 large jalapeño chili pepper, seeded 3 cloves garlic, chopped
• 1 tablespoon olive oil
• 1⁄2 teaspoon dried sage
• 1⁄2 teaspoon chipotle powder
• 1 tablespoon tamari
• Sea salt, to taste
• 8 corn tortillas
• 1 ripe avocado, pitted, peeled and cubed juice of 1⁄2 a lime
• Hot sauce, for serving (optional) Instructions: In a food processor, process the pumpkin seeds until ground; scrape into a small bowl and set aside. Place the cauliflower, half of the tomatoes, the jalapeño, and garlic in the processor and pulse until minced.
In a large sauté pan, warm the oil over medium-high heat. Add the pumpkin seeds and cook, stirring, until lightly toasted, about 3 minutes.
Scrape the cauliflower mixture into the pan with the pumpkin seeds and cook, stirring often, until the mixture is soft and browned, about 8 minutes. Add the sage, chipotle powder, tamari, and 1⁄2 teaspoon salt and stir until the pan is dry, 1-2 minutes. Transfer to a bowl.
In another bowl, toss together the remaining tomatoes, avocado, lime juice, and a pinch of salt.
To warm the tortillas, wrap in a paper towel and microwave for 2 minutes, or warm each tortilla individually by placing in a cast-iron pan over medium heat, flipping every few seconds until hot, about 1 minute.
Divide the filling evenly among the tortillas and top with the avocado salsa and a drizzle of hot sauce, if so desired. Serve right away.