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Buffalo Cauliflower Chalupas
Using Muy Fresco® Plant-Based Nacho Cheese Sauce
Yield: 1 serving
Muy Fresco® Plant-Based Nacho Cheese Sauce
Small cauliflower florets, stemmed
1/2 cup + 1 Tbsp
Vegetable oil, divided
Buffalo hot sauce, warmed
Dairy-free sour cream
Pico de gallo
Prepare Muy Fresco® Plant-Based Nacho Cheese Sauce according to package directions. Hold for service or heat to order.
In small bowl, toss cauliflower with 1 tbsp oil until coated.
In another small bowl, whisk together flour, cornstarch, baking powder, pepper, garlic powder, paprika and salt. Toss seasoning mixture with cauliflower until well coated.
In medium skillet set over medium-high heat, add remaining oil. When shimmering, deep-fry seasoned cauliflower for 3 to 5 minutes or until cauliflower is tender and coating is golden brown and crispy. Transfer to another small bowl and toss with Buffalo hot sauce until well coated. Hold for service or heat to order.
To serve, arrange chalupas on plate. Fill with lettuce and buffalo cauliflower. Top with Muy Fresco® Plant-Based Nacho Cheese Sauce, sour cream and pico de gallo.
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