Buffalo Cauliflower Taco Wraps

“Inhale tacos, exhale negativity.”
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Happy taco Tuesday! Today’s tacos include buffalo cauliflower, pineapple, jalapeños, cilantro, and a simple lime crema. They are gluten/dairy free, and could easily be made vegan.

Since I’ve been back from vacation, I’ve been trying to eat pretty clean, so I decided to go with butter lettuce instead of tortillas (however these would be really good with flour tortillas…just sayin’). This meal turned out to be refreshing yet spicy, it was surprisingly filling, and full of flavor!
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Ingredients (makes about 6 wraps)
1 small head of cauliflower, cut into small florets
1/4 cup almond flour
1 egg, scrambled
Tessemae’s mild buffalo hot sauce, or other compliant hot sauce, to taste
Butter lettuce
Jalapeño slices
Fresh pineapple, cut into chunks
Cilantro
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For lime crema: Combine 1/4 lime and 1 T homemade mayo
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First, preheat your oven to 425°. Cut cauliflower into bite-sized florets. Scramble egg in one bowl and pour almond flour into another bowl. Dip florets into egg, a few batches at a time, and then in almond flour. Place coated florets on baking sheet lined with foil, and bake for 20 minutes flipping halfway through. Drizzle florets with compliant hot sauce (I used @tessemaemild buffalo). Divide cauliflower onto butter lettuce leaves and add jalapeño slices, pineapple chunks, and cilantro. Top with lime crema.