Buffalo Cauliflower Tacos with Ranch Sauce

Ingredients

• 2 cups cauliflower, chopped into bite-size pieces
• 2 teaspoons neutral oil
• Pinch of sea salt
• 2 tablespoons cashew cream
• 2 tablespoons Frank's Red Hot Sauce
• 4 8-inch corn tortillas, warmed
• 2 teaspoons minced fresh, flat-leaf parsley
• 2 teaspoons minced fresh chives
• 1 teaspoon minced fresh dill
• 1/4 teaspoon garlic powder
• Pinch of salt
• Pinch of pepper
• 1/4 cup cashew cream
• 1/2 avocado, diced
• 1 tablespoon chopped parsley, to garnish

Directions

1. Set a skillet over medium heat, then pour in the oil and add the cauliflower. Cook it, stirring often, until the pieces are tender and beginning to take on color, 8 to 10 minutes. In a small bowl, stir together the cashew cream and hot sauce, then add that mixture to the skillet and toss until the cauliflower is coated. Add more hot sauce, if you want extra heat.
2. Take the skillet off the heat until you are ready to build the tacos.
3. For the cashew ranch, add the parsley, chives, dill, garlic powder, salt, pepper, and cashew cream to a bowl. Stir until everything is evenly mixed.
4. To warm the tortillas, place a dry skillet over medium-high heat. Toast the tortillas individually, just until warmed through with a few darkened spots, then tuck them under a clean kitchen towel so they stay warm.
5. Spoon the cauliflower into the tortillas. Finish with the diced avocado, a drizzle of cashew ranch, and chopped parsley.