Ingredients
2cupscauliflower,chopped into bite-sized pieces
2tspneutral oil
pinchsea salt
2tbspcashew cream
2tbspFrank’s red hot sauce
4corn tortillas,(8-inches), warmed
2tspfresh flat leaf parsley,minced
2tspfresh chives,minced
1tspfresh dill,minced
¼tspgarlic powder
pinchsalt
pinchpepper
¼cupcashew cream
½avocado,diced
1tbspparsley,chopped, to garnish
Preparation
Heat a skillet over medium heat and add the oil followed by the cauliflower. Cook, stirring frequently for 8 to 10 minutes until the cauliflower is tender and starting to brown.
In a small bowl, combine the cashew cream with the hot sauce. Add to the pan with the cooked cauliflower and toss to coat the cauliflower. Add more hot sauce, if desired.
Remove the pan from heat until ready to serve.
Combine the parsley, chives, dill, garlic powder, salt, pepper, and cashew cream in a bowl. Stir to combine.
In a dry skillet over medium-high heat, toast the tortillas one at a time until they are warm and show a few charred spots. Keep warm under a clean kitchen towel.
Divide the cooked cauliflower between the tortillas.
Top with diced avocado, a drizzle of the cashew ranch, and some chopped parsley.
Serve and enjoy!
