Ingredients:

• 10-12 corn tortillas
• 1 head cauliflower, cut into florets
• 2 tsp all purpose flour (more if needed)
• ½ tsp garlic powder
• ¼ tsp red chili powder
• 1 cup creamy buffalo sauce
• 1 cup buffalo wing sauce
• ½ stick butter melted
• 1 avocado, sliced
• Ranch, as needed
• 1/2 cup red cabbage, shredded (optional)
• Cilantro (optional)
• 2-3 green onion sprigs, chopped (optional)
• Salt to taste
• Black pepper to taste
• Lemon (optional)

Directions:

1. Pre-heat the oven to 400 degrees.
2. In a bowl mix the wing sauce and melted butter, set-aside until ready to use.
3. In a large bowl mix cauliflower, garlic powder, red chili powder, and all-purpose flour. Then add the creamy buffalo sauce and the 1/3 of the wing sauce on the cauliflower florets and mix until all of the florets are coated.
4. Place the cauliflower florets in the oven and cook for about 20 minutes or until they are golden brown. When there is 5 minutes left for the cooking time add the rest of the wing sauce and let it finish cooking.
5. While the cauliflowers are cooking, mix the shredded red cabbage, cilantro, green onions, salt, pepper, and lemon juice. Set-aside until ready to use. (skip this step if you aren’t using the red cabbage)
6. Warm up the tortilla then add the red cabbages slaw, then baked buffalo cauliflowers, sliced avocados, and lastly drizzle ranch on top.
7. Serve!

Notes:

• You can use regular flour tortilla as well.
• If you can’t find creamy buffalo sauce just use the regular wing sauce and double the butter.
• Use Vegan ranch or completely skip the ranch, to make these vegan.
• I use franks red hot wing sauce. Can be found at any grocery store.