Sautéed cauliflower and a creamy cashew sauce fill this mouthwatering Buffalo taco. This heart-healthy, handheld dish is packed with fresh herbs and bright, fragrant flavor.
Recipe yields 4 servings
In a bowl, cover the cashews with about 2 inches of warm water. Soak for at least 4 hours, up to 8 hours.
Drain and rinse the cashews. In a blender, add the cashews, 1/2 cup water, lemon juice and salt. Purée the cashews, adding more water as needed for desired consistency. Transfer to a bowl and add parsley, chives, dill, garlic powder and black pepper. Stir to combine. Set aside.
In a large skillet, heat the oil over medium heat. Add the cauliflower and cook, stirring frequently, until the cauliflower is tender and starts to brown, about 8 to 10 minutes.
In a small bowl, combine 1/4 cup of the cashew sauce with the hot sauce. Add the hot sauce mixture to the pan with the cooked cauliflower and toss to coat the cauliflower.
Divide the cooked cauliflower among the tortillas. Top with diced avocado, a drizzle of the remaining cashew sauce and additional chopped parsley for garnish.