4 cups cauliflower florets, cut into bite-sized pieces (about 1 medium head of cauliflower or 1, 12-oz bag)
2 Tbsp extra virgin olive oil
¼ cup buffalo sauce
6 small corn tortillas, warmed
1 avocado, thinly sliced
1 ½ cups shredded romaine lettuce (about 6 romaine leaves, thinly sliced)
siggi’s Buffalo Yogurt Sauce:
⅓ cup siggi’s 0% plain skyr
1 Tbsp buffalo sauce
1 tsp lemon juice (1 wedge)
1 green onion, thinly sliced
pinch sea salt
Preheat oven to 425°F.
Line a baking sheet with silicone baking mat (or foil or parchment paper coated with nonstick cooking spray).
In a large bowl, combine cauliflower with oil and buffalo sauce until florets are well coated. Spread cauliflower onto the prepared baking sheet and bake for 30 minutes, turning once halfway through.
While cauliflower is baking, prepare yogurt sauce by combining all ingredients in a small bowl. Refrigerate until ready to assemble tacos.
To assemble, top warm tortillas with roasted cauliflower, sliced avocado, shredded lettuce and siggi’s Buffalo Yogurt Sauce.
This recipe and its nutrition facts are provided by our dietitian friends at Reveal Food + Nutrition