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Buffalo Cauliflower Chalupas

Using Muy Fresco® Plant-Based Nacho Cheese Sauce

Ingredients

Yield: 1 serving

  • 2 tsp

    Muy Fresco® Plant-Based Nacho Cheese Sauce

  • 1/2 cup

    Small cauliflower florets, stemmed

  • 1/2 cup + 1 Tbsp

    Vegetable oil, divided

  • 1 Tbsp

    All-purpose flour

  • 1 tsp

    Cornstarch

  • 1/4 tsp

    Baking powder

  • 1/4 tsp

    Black pepper

  • 1/4 tsp

    Garlic powder

  • 1/4 tsp

    Paprika

  • 1/4 tsp

    Salt

  • 2 Tbsp

    Buffalo hot sauce, warmed

  • 2

    Chalupas

  • 2 Tbsp

    Shredded lettuce

  • 2 tsp

    Dairy-free sour cream

  • 2 tsp

    Pico de gallo

Directions

  1. Prepare Muy Fresco® Plant-Based Nacho Cheese Sauce according to package directions. Hold for service or heat to order.

  2. In small bowl, toss cauliflower with 1 tbsp oil until coated.

  3. In another small bowl, whisk together flour, cornstarch, baking powder, pepper, garlic powder, paprika and salt. Toss seasoning mixture with cauliflower until well coated.

  4. 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.

  5. 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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