Buffalo Cauliflower & Chickpea Tacos

Servings 4 large tacos

• 1 head cauliflower roughly chopped

• 1 can chickpeas drained

• 1tbsp evoo

• 2tbs butter

• Black pepper

• 1tsp garlic powder

• 1tsp onion powder

• 1/2tsp paprika

• 3tbsp franks hot sauce

• 2tsp white wine vinegar

• Taco shells

• Taco toppings

1. set oven to 400 and line 2 baking dishes with foil

2. Add the cauliflower and chickpeas to the bowl of a food processor and pulse a couple of times to combine the two ingredients together. Keep mixture chunky

3. Add mixture to baggie and drizzle with 1tbsp evoo, 1tsp garlic powder and 1 tsp onion powder. Mix together in baggies.

4. Spread out mixture on each baking dish in 1 even layer and sprinkle with a little pepper

5. Bake in oven for 20 minutes

6. While baking, add hot sauce, minced garlic, white wine vinegar, butter and paprika to small pot and cook for about 6 minutes until well combined and bubbly

7. Remove cauliflower chickpea mixture from oven and evenly drizzle each dish with the buffalo sauce. Shake dishes to combine well. Bake for another 10 minutes or until mixture becomes crispy. Remove from oven

8. Add to taco shells with your favorite toppings!