Buffalo Cauliflower Tacos

Preheat the oven to 450°F. Rinse and chop the cauliflower florets into bite-size pieces. Lightly grease a baking sheet with 1 tsp olive oil. In a large bowl, whisk the rice flour, garlic powder, ¼ cup cold water, and a pinch of salt. Toss the cauliflower in the batter and place on the baking sheet. Bake until crisped, about 10 to 12 minutes. Flip with a spatula and bake for an additional 6 minutes.

Rinse and dry the remaining produce. Remove the celery leaves from stalk and place the leaves in a medium bowl. Thinly slice the celery and scallion and add to the bowl. Add the green cabbage, juice from the lemon, and a pinch of salt and pepper. Toss slaw to combine. Drain and rinse the black beans.

Place a small saucepan over medium heat and combine the Frank’s Red Hot® with the vegan butter. Whisk sauce until butter is melted, season to taste with salt, and remove from heat. Wrap the corn tortillas in foil and set aside.

Remove the cauliflower from the oven and brush with Buffalo sauce (the sauce can also be lightly drizzled over the cauliflower). Return Buffalo cauliflower to the oven to bake until crisp, about 7 to 10 minutes.

Place the corn tortillas in the oven for 5 minutes to warm.

Lay warm corn tortillas on each plate and top with Buffalo cauliflower and a pinch of the celery slaw. Drizzle with Follow Your Heart Bleu Cheese Dressing. Mix the black beans into the remaining celery slaw and serve alongside the tacos with any remaining Buffalo sauce.