Ingredients
Directions
Preheat oven to 450 degrees F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk flour, soy milk, garlic, salt, and pepper together.
Dip cauliflower pieces in the batter until fully coated.
Place on the parchment-lined baking sheet. Bake for 20 minutes until lightly golden and crispy.
Gently toss the baked cauliflower in a bowl with the hot sauce. Return to the baking sheet and bake for another 10 minutes.
Layer the cauliflower and avocado cream in the lettuce wraps or tortillas.
Chef's Notes
Prep ahead
Make the Mouth-Watering Avocado Cream and Colorful Black Bean and Corn Salsa.
Layer it up
Add other delicious toppings like chopped romaine, tomato, red onion, and cilantro.
Add kimchi for additional flavor and probiotics.
Sprinkle with sesame seeds or hemp seeds.
Top with the black bean and corn salsa.
Options for the tortilla
Use collard greens to maximize nutrition.
Use organic romaine lettuce.
Organic, sprouted whole grain tortillas are a good option.
If using corn tortillas, choose organic.
Flour-free
Use flax meal in place of almond or oat flour.
What to look for in a hot sauce
Look for simple ingredients in a hot sauce such as vinegar, chilis, and spices. Try to avoid high sodium and hot sauces with preservatives (ingredients you don’t recognize).
Ingredients
Directions
Preheat oven to 450 degrees F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk flour, soy milk, garlic, salt, and pepper together.
Dip cauliflower pieces in the batter until fully coated.
Place on the parchment-lined baking sheet. Bake for 20 minutes until lightly golden and crispy.
Gently toss the baked cauliflower in a bowl with the hot sauce. Return to the baking sheet and bake for another 10 minutes.
Layer the cauliflower and avocado cream in the lettuce wraps or tortillas.
