Buffalo Cauliflower Nachos

Crunch. Sizzle. Repeat.

Cauliflower pieces:

• 1 small cauliflower
• 3/4 cup flour
• 3/4 cup unsweetened almond milk
• 1/4 cup water
• 3/4 cup panko bread crumbs
• 2 tsp garlic powder + 1/2 tsp for later
• 2 tsp paprika powder
• 1 cup peri peri chili sauce
• 2 tbsp mild taco sauce
• 4 tbsp melted butter
• salt and pepper to taste

Nachos:

• 1 cup spring salad mix
• 1/4 small red cabbage sliced
• 1/2 cup chopped green peppers
• 1/2 avocado sliced
• 1/2 roma tomato chopped
• taco sauce
• 1 green onion chopped
• 1 tsp fresh cilantro
• 1/4 bag restaurant-style tortilla chips

Preheat oven to 350 degrees Fahrenheit. In a bowl combine the flour, almond milk, water, garlic, paprika, salt, and pepper. Mix well. 

Cut the cauliflower into florets, and dip florets in the mixture, coating them completely. Dip them in the breadcrumbs, and place on a well greased baking sheet in one layer. Bake for 25 minutes.

Make the buffalo sauce: combine the peri peri chili sauce, garlic powder, taco sauce, melted butter, and some salt.

After removing the cauliflower from the oven, use tongs to dip them into the buffalo sauce, and put back on the baking sheet. Bake for another 25 minutes.

In a medium skillet, heat green peppers, tomatoes, and onions and saute until the vegetables are soft and droopy.

Serve the cauliflowers on a bed of chips and salad, top with the rest of the veggies, and drizzle with taco sauce.