Buffalo Cauliflower Tacos with Ranch Veggie Slaw + Herbed Beans and Rice
*Transfer the tortillas to an airtight container. Store everything else for up to 4 days in the refrigerator.*
*This dish is medium spice level.*
At-home prep instructions:
Preheat the oven to 350F*. Line two baking sheets with parchment paper. Spread the cauliflower out on one and the tortillas on another. Bake both until warm, about 7-10 minutes for the cauliflower and 2-3 minutes for the tortillas.
Meanwhile, transfer the herbed beans and rice* to a pot on the stove. Add a tablespoon or two of water and cook at medium-low, stirring occasionally, until warm (about 5 minutes).
To assemble the tacos, layer the ranch veggie slaw and buffalo cauliflower over the tortillas. Melt and stir the extra buffalo sauce and drizzle on top, as desired. Serve with beans and rice.
*Alternatively, the cauliflower, tortillas, and rice + beans can be microwaved.
Ingredients (organic whenever possible):
Cauliflower, wheat tortillas, wheat flour, brown rice, black beans, vegetable broth, soy milk, olive oil, garlic, onion powder, hot sauce, vegan butter, vinegar, paprika, vegan mayo, oat milk, dill, parsley, oregano, salt, pepper.
*contains wheat and soy.