Ingredients
Scale
For the cauliflower tacos
- Medium head of cauliflower, chopped in florets
- 5–6 butter lettuce leaf cups
- 4–5 radishes, sliced
- 1 tbsp fresh cilantro, chopped
For the paleo/whole 30 bang bang sauce
- 1/4 cup compliant mayo
- 2 tbsp avocado oil
- 1 tbsp sriracha or hot sauce
- 1 tsp garlic powder
- 1/4 tsp sea salt
For the AIP bang bang sauce
- 1/4 cup coconut cream
- 2 tbsp avocado oil
- 1 tsp AIP ketchup (or this)
- 1 tsp coconut aminos
- 1/2 tsp turmeric powder
- 1 tsp ginger powder
- 1 tsp horseradish powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp sea salt
For the avocado crema
- 1 large avocado
- 2 tbsp coconut cream
- 2 tbsp avocado oil
- Pinch of sea salt
- Squeeze of lime
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper
- For the bang bang sauce, combine all of the ingredients in a bowl, mix well, and set aside.
- For the avocado crema, blend the ingredients in a high-speed blender until creamy and set aside.
- Toss the cauliflower florets in the bang bang sauce of your choice until well coated.
- Evenly space the cauliflower florets on the baking sheet and bake for 25-30 minutes, or until baked through.
- Prepare the lettuce cups and layer in the cauliflower, chopped radish, and cilantro. Finish with a drizzle of avocado crema on all of the tacos.
- Serve as an appetizer or side dish and enjoy!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5
- Cook Time: 30
Nutrition
- Serving Size: 1 taco
- Calories: 137
- Fat: 11.9g
- Carbohydrates: 6.7g
- Fiber: 2.5g
- Protein: 2.5g