Buffalo Cauliflower Tacos
Team: All Fired Up
Host School: Williston Central School
Age Group: Middle School
1/3 cup Olive Oil (Cooking)
7 Cups flour (tortillas)
.5 cups flour (Table)
4 Teaspoons Baking powder (Tortillas)
2tbs 2tsp Cup shortening (Tortillas) (At School)
2 ⅔ Cups water (Tortillas)
⅛ Cup lemon juice
1 tsp salt (Tortillas)
1 tsp garlic powder
8 tbsp unsalted butter
1 cup Hot Sauce- see below recipe
4 tbsp Lemon Juice
8 tbsp Vegetable Oil
4 tsp of Kosher Salt
4 heads of cauliflower
6 Avocados (Avocado Cream)
3 Cloves of garlic (Avocado Cream)
1 Cup Sour Cream (Avocado Cream) (Cafeteria)
3/4 Cups water (Avocado Cream)
1.5 Teaspoons salt (Avocado Cream). (At School)
3 Squeezes Lime (Avocado Cream) (To Buy)
3 Large heads of lettuce (For topping)
A squeeze bottle of hot sauce (Garnish and covering Cauliflower) (Make Separately)
Hot Sauce Ingredients
8 dried chile pods of various kinds, depending on desired heat level.
3 cups warm water
4 cloves garlic, pressed
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons packed brown sugar
2 teaspoons white vinegar
Add the flour, baking powder salt and lard to a bowl.
Mix a little until the mixture becomes coarse crumbs.
Add the hot water. Yes, be sure the water is hot!
Mix some more until a sticky dough forms.
Remove the dough from the food processor and knead on a flour dusted pastry mat several times. The dough will be sticky so add a little flour on your hands while kneading. Don't add too much flour. The dough should not become hard. It should remain slightly tacky to the touch. Knead just until the dough is smooth and elastic.
Divide the dough into 15-20 dough balls, depending on the size you'd like the tortillas.
Dampen a cloth towel and cover the dough balls. Let them rest for about 7 minutes.
Use a floured pastry mat and roller to roll out each dough ball. The dough should be about the thickness of a dime. Turn the dough 90 degrees often while rolling to get a circle.
Cook lightly on high for 40 second each side of until slight coloring forms.
Preheat the oven to 425 degrees
Mix vegetable oil, salt and into a bowl. Add the cauliflower and toss till well coated.
Put the cauliflower on a baking sheet and spread it out
Cook for 20 to 25 minutes
Melt the butter
Whisk the hot sauce and lemon juice into the melted butter and set aside
After the Cauliflower has been cooking for 20 minutes and is slightly tender when stabbed with a fork, toss it in the hot sauce and lemon juice and bake for another 5-7 minutes, or until bubbly.
1. Mix all ingredients in a food processor or blender until smooth.
Hot Sauce Directions:
Remove stems and seeds from the chile pods.
Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes.
Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.