These delicious vegan tacos were inspired by The Savory Vegan's Buffalo Cauliflower Quesadillas.
**Photo to come later**
1 Head of Cauliflower
1/2 Cup of Valentina Hot Sauce (found in the Mexican food section)
2 Tbsp Extra Virgin Olive Oil
1/4 Tsp Adobo Seasoning
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
1/4 Tsp Ground Pepper
3 Tsp Salt split in thirds
1/2 Red onion
Preheat the oven to 425 degrees Fahrenheit. Thinly slice the red onion into half moon slices. Add the slices into a bowl with the juice of one lime and 1 tsp of salt. Mix well and set aside to "pickle".
Cut the head of cauliflower into 1/2 inch pieces and place in a large bowl. add olive oil, Valentina, adobo, garlic powder, pepper and 1 tsp of the salt. Mix to evenly coat Cauliflower.
Once the cauliflower is coated spread the pieces evenly on a lined baking sheet and bake for 20 minutes flipping half way.
Create a Guacamole by mashing the avocados with the juice of one of the limes and 1 tsp of salt.
When the Cauliflower is finished assemble. Warm the tortillas until hot but not crispy. This can be done in the Microwave for 10 seconds each or on the stove in an un-greased pan. Smear on the Guacamole and top with baked cauliflower and pickled red onions.
Heating the tortillas until hot not crispy allows them to prevent cracking and splitting. Making them hot is important for corn tortillas and not as important for flour tortillas. Both can be used but I think the flavor of corn is better.
If you want a less spicy cauliflower add less Valentina and more Olive Oil. You can also use other hot sauces but Valentina is my personal favorite and extremely cheap. The ratio of hot sauce to oil is not necessary to get exact- you just want to make sure all the cauliflower bits will have flavor. I usually just eyeball and add as necessary to coat the cauliflower entirely.
Nutritional Yeast is a great optional seasoning topping on the assembled tacos.