Sriracha Buffalo Cauliflower and Jackfruit Tacos

Sriracha Buffalo Cauliflower and Jackfruit Tacos
makes
4 servings
prep time
55 minutes
cook time
45 minutes
Ingredient List
  • 1 head cauliflower, cut into florets
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 cup Buffalo sauce (divided; replace up to half with ketchup if too spicy)
  • 1 tablespoon vegan butter
  • 1 tablespoon brown sugar or agave nectar
  • Salt and pepper to taste

 

  • 1 10.6-ounce package Upton’s Naturals Sriracha Jackfruit
  • 1 dozen corn or flour tortillas
  • Shredded lettuce
  • Vegan ranch
directions
Preheat oven 425°F. Line a baking sheet with foil or parchment paper.

Place the cauliflower florets in a large bowl and toss with garlic powder, onion powder, and 1/2 cup of the Buffalo sauce. Spread out on the baking sheet. Bake for 30 minutes, until tender, flipping halfway through.

Meanwhile, place the remaining half of the Buffalo sauce in a small saucepan and add the vegan butter, brown sugar or agave nectar, and salt and pepper. Keep warm. When the cauliflower is done baking, immediately transfer the cauliflower to the saucepan and stir to coat.

In a separate saucepan, heat up the jackfruit.

Warm the tortillas. To assemble, place a bit of lettuce in each tortilla, then add a spoonful each of jackfruit and cauliflower, and dress with vegan ranch.

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