The Good Dish Daphne's Spicy Crunchy Cauliflower Tacos With Ranch Slaw

From Eat Your Heart Out by Daphne Oz. Copyright © 2022 by Daphne Oz. Excerpted by permission of WILLIAM MORROW, an imprint of HarperCollins Publishers. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Serves: 4

Table of Contents:

INGREDIENTS

Ranch Slaw:

2 cups thinly sliced green cabbage
1/4 cup chopped fresh cilantro leaves
3 scallions, thinly sliced
1/4 cup plus 1 tablespoon Tangy Ranch Dressing

Tangy Ranch Dressing:

3/4 cup full-fat goat or sheep milk yogurt
1 teaspoon garlic salt
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh tarragon leaves
1 teaspoon apple cider vinegar
Juice from 1/2 lemon (about 1 tablespoon)
1/4 teaspoon sweet paprika
Pinch of cayenne pepper
Sea salt and freshly cracked black pepper, to taste

Buffalo Cauliflower:

1 cup rice flour
1/2 cup goat or sheep milk yogurt
1 teaspoon paprika
1 teaspoon garlic powder
1/4 to 1/2 cup gluten-free and refined sugar-free hot sauce, depending on how spicy you like it (yellowbird habanero)
Sea salt, to taste
One 2-pound cauliflower head, cut into small florets (about 6 cups)
8 Chickpea Flour Crepe Wraps (see recipe) or 8 large Bibb or butter lettuce leaves (HAVE BOTH)

Chickpea Flour Crepe Wraps:

1 cup chickpea flour
1 teaspoon sea salt
2 tablespoons extra-virgin olive oil, plus more for greasing

STEPS

Preheat the oven to 450 degree F. Line a sheet pan with parchment paper.

To make the ranch dressing, put all the ingredients in a medium bowl and stir to combine. Stir in an airtight container in the refrigerator for up to 1 week.

To make the ranch slaw, toss the cabbage, cilantro, scallions, and Tangy Ranch Dressing in a large bowl until evenly coated. Set aside to marinate.

To make the buffalo cauliflower, whisk together the rice flour, yogurt, paprika, garlic powder, hot sauce, and 3/4 cup water in a large bowl until smooth. Season the mixture with salt. Toss the cauliflower florets in the batter to evenly coat. Using a slotted spoon, remove the florets, allowing excess batter to drip off, and spread them on the prepared sheet pan. Roast for 20 to 25 minutes, until golden brown, cooked through, and crunchy.

Char the chickpea wraps lightly on both sides. This can be done over a gas burner set to medium heat or on a grill or grill pan over medium-high heat.

Divide the cauliflower among the wraps and top with the slaw. Serve.

To make the Chickpea Flour Crepe Wraps:

In a medium bowl, whisk the chickpea flour, 1 1/4 cups warm water, salt, and 2 tablespoons of the olive oil until smooth. Let rest for 20 minutes.

When ready to cook, heat an 8-inch nonstick saute pan over medium-low heat. Using a heat-resistant brush (or you can swirl the pan to distribute), grease the pan with 1 tablespoon olive oil. Add a scant 1/4 cup of the crepe batter, swirling to evenly coat the pan. Cook until lightly golden on one side, 2 to 3 minutes. Use a spatula to flip the crepe, then cook it another minute. Transfer to a plate and repeat with the remaining batter. Use in place of wraps for any sandwich!

Note: For maximum light, springy texture, these crepes should be made as close to when you will enjoy them as possible! But you can make them ahead of time if needed. Simply allow them to cool, then stack them on a plate, layering parchment paper or a paper towel between each crepe. Wrap well with plastic wrap and store in the refrigerator for up to 3 days or in the freezer for up to 2 months.