I’ve been aiming to eat less and less meat every year. My main pitfalls are periods of stress where I just can’t think and grab whatever food is in front of me and cheese, oh god, so much cheese.
As I gear up for Veganuary, which I’ve taken part in for 2 years in a row now, and which led me to the discovery that I am indeed lactose intolerant, I’m reminding myself of the variety of vegan and vegetarian staple recipes I’ve collected over the years.
These Buffalo cauliflower tacos are of course only vegan if you skip or supplement the blue cheese sauce, but they’re still a very good staple.
Don’t like cauliflower? Try something else
- Switch out the cauliflower for my vegan minced tofu
Buffalo Cauliflower Tacos
- 1/2 head cauliflower pp cut into florets
- 1 tbsp olive oil
- 1 tbsp coconut-oil or butter if you're not vegan
- 2 tbsp Frank's hot sauce
- 2-4 tortillas of choice I prefer corn flour tortillas
- 1/2 c yoghurt unsweetened if using a non-dairy alternative
- 1/2 c blue cheese no need to break the bank here
- 1/2 avocado optional
- 1 celery stick cut into thin 2 inch strips
- lettuce of choice
- Preheat your oven to 395 F/ 200 C and line a baking tray with parchment.
- Place the florets into a bowl. It's okay if aren't evenly sized, this allows for different levels of cooking, textures and flavor and is what makes this recipe.
- Toss the florets in olive oil until evenly coated.
- Now spread them out into an even layer onto your lined baking tray and cook in the pre-heated oven for about 25-30 minutes, until some of the florets have started to brown and crisp.
- To make the sauce mash together the blue cheese and yoghurt in a bowl. I like to add in a good helping of freshly ground black pepper for additional oomph.
- When your cauliflower is almost done, melt your coconut or regular butter in a small sauce pan together with your hot sauce.
- Finally toss the cauliflower in the sauce so all the florets are evenly coated and your eyes burn.
- To serve, place the florets, celery, sauce and whatever else you are using on top of a warm crisp tortilla. I like to dry-griddle mine in a frying pan or skillet. Be sure to have napkins at the ready because things are about to get drippy.
- You can also make this with pressed and crumbled firm tofu. Be sure to use tofu from an Asian supermarket as Western brands of tofu tend to suck.
- Place a block of tofu on some paper towels on an oven tray or similar flat surface. Top with more paper towels and place something heavy on top to press for 30 minutes. I like to use my Dutch oven for this.
- When the tofu is pressed, crumble the tofu into small pieces with your hands. You're looking for a texture similar to cooked minced meat.
- Lightly dust your crumbled tofu with a tablespoon of corn flour until evenly coated and fry in batches in a thin layer of sunflower oil until crisp, before tossing to coat in the Buffalo-butter sauce.
More alternatives: chicken
- Personally I don't think it's necessary to make this type of food with meat. The flavor of the hot sauce is so overpowering it's not like you can tell what kind of protein you're biting into.
- But if you must: get yourself a skinned and de-boned chicken thigh a head. Cut into bite size chunks. Heat a few tablespoons of olive oil in a frying pand and fry the chicken chunks until crisp and cooked through before tossing to coat in the Buffalo sauce.