Heart Healthy Buffalo Roasted Cauliflower Tacos Recipe

               
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.
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Ingredients
Recipe yields 4 servings
Cashew Sauce
1/4 cup raw unsalted cashews
1/2 cup water
1 tsp fresh lemon juice
1/8 tsp salt
1 Tbsp minced fresh parsley plus parsley, for garnish
1 Tbsp minced fresh chives
1 Tbsp fresh minced dill
1/2 tsp garlic powder
Black pepper to taste
1 Tbsp olive oil
Taco Filling
1 Tbsp olive oil
4 cups cauliflower, cut into 1/2-inch pieces
1/4 cup cashew sauce (see above)
1/4 cup hot sauce, or to taste
8 6-inch corn tortillas, warmed
1 avocado, pitted, peeled and diced
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Directions
Cashew Sauce
Step 1

In a bowl, cover the cashews with about 2 inches of warm water. Soak for at least 4 hours, up to 8 hours.

Step 2

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.

Taco Filling
Step 1

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.

Step 2

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.

Step 3

Divide the cooked cauliflower among the tortillas. Top with diced avocado, a drizzle of the remaining cashew sauce and additional chopped parsley for garnish.

Time: 30 minutes
Servings: 4
Calories: 287
Make this for: Healthy Kids Gluten Free
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Nutrition facts
Serving Size: 2 tacos
Per serving:
calories:287
total fat:15g
sat fat:1g
cholesterol:0mg
sodium:678mg
total carb:33g
fibers:8g
sugars:3g
proteins:6g

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Heart Healthy Buffalo Roasted Cauliflower Tacos Recipe

Ingredients
Recipe yields 4 servings
Cashew Sauce
1/4 cup raw unsalted cashews
1/2 cup water
1 tsp fresh lemon juice
1/8 tsp salt
1 Tbsp minced fresh parsley plus parsley, for garnish
1 Tbsp minced fresh chives
1 Tbsp fresh minced dill
1/2 tsp garlic powder
Black pepper to taste
1 Tbsp olive oil
Taco Filling
1 Tbsp olive oil
4 cups cauliflower, cut into 1/2-inch pieces
1/4 cup cashew sauce (see above)
1/4 cup hot sauce, or to taste
8 6-inch corn tortillas, warmed
1 avocado, pitted, peeled and diced
Directions
Cashew Sauce
Step 1

In a bowl, cover the cashews with about 2 inches of warm water. Soak for at least 4 hours, up to 8 hours.

Step 2

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.

Taco Filling
Step 1

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.

Step 2

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.

Step 3

Divide the cooked cauliflower among the tortillas. Top with diced avocado, a drizzle of the remaining cashew sauce and additional chopped parsley for garnish.

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