Buffalo Cauliflower Tacos with Ranch Slaw (Vegan + Gluten-Free) | Kara Lydon

Ingredients

• 1 head cauliflower or 16 ounces florets, chopped into bite-sized pieces (4-5 cups)
• 1 cup gluten-free flour
• 1/2 teaspoon garlic powder
• salt and pepper
• 1 1/4 cups unsweetened almond milk
• 3/4 cup Frank’s hot sauce
• 12 ounces shredded cabbage or slaw mix
• Avocado, sliced
• 8-10 corn tortillas, warmed
• Cilantro, for garnish
• 1 cup vegan mayo
• 1 teaspoon dried dill
• 1/2 teaspoon dried parsley
• 1/4 teaspoon onion powder
• 2 teaspoons rice vinegar
• 2 tablespoons unsweetened almond milk
• Salt and pepper, to taste