SPICY CRUNCHY CAULIFLOWER TACOS

Serves 4

1 cup rice flour

1⁄2 cup goat or sheep milk yogurt

1 tsp. paprika

1 tsp. garlic powder

1 ⁄4

1 to ⁄2 cup glutenfree and sugar– free hot sauce

1 (2 lb.) head cauliflower, cut into small florets 8 chickpea flour crepe wraps or 8 large lettuce leaves

1. Heat oven to 450°F. Line a sheet pan with parchment paper.

2. In a bowl, whisk first 5 ingredients and 3⁄4 cup water. Season with salt. Toss cauliflower in batter to coat. Using a slotted spoon, remove florets, allowing excess batter to drip off and spread on sheet pan. Roast 20 to 25 min.

3. Char chickpea wraps lightly on both sides over a gas burner set to medium or on a grill or grill pan over medium-high. Divide the cauliflower among the wraps and top with the slaw*. Serve.

*For slaw: Toss 2 cups thinly sliced

1 green cabbage, ⁄4 cup chopped fresh cilantro leaves, 3 thinly sliced

1 scallions and ⁄4 cup plus 1 tbsp. yogurt or regular ranch dressing.

PER SERVING: 282 cal, 7g protein, 45g carbs, 5g fiber, 7g sugar, 8g fat

Try serving this crispy buffalo cauliflower on its own as an appetizer.