Buffalo Cauliflower Tacos

1 cauliflower head, cut into bite size pieces
4 celery stalks
2 scallions
1 large Granny Smith apple
2 tsp apple cider vinegar
1 tsp Extra Virgin Olive Oil

Pinch of salt & pepper
8 corn tortillas

Buffalo Sauce
1/2 c hot sauce
3 Tbsp vegan butter
1/2 tsp Paprika

1/4 tsp Salt
Combine ingredients in sauce pan over medium heat. (Optional use pre-bottled buffalo sauce)

Ranch Dressing
1/2 c Vegan Mayo
1 tsp dried dill
1/2 tsp garlic powder
Salt
Combine all ingredients, add 2-4 tsp water, whisk together.  Salt to taste.

Preheat oven to 425 degrees. Cut cauliflower into bite size pieces. Line a baking sheet with parchment paper or foil. Toss cauliflower with half of the buffalo sauce, bake for 20 minutes flipping after 10 minutes.  With 2 minutes left toss cauliflower with remaining buffalo sauce, continue to bake.

While cauliflower is baking thinly slice celery and scallion.  Cut apple into matchstick shape pieces.  Combine celery, scallion, apple, apple cider vinegar, 1 Tbsp olive oil, salt and pepper.

Wrap tortillas in foil and pop in the oven for 5 minutes.  Lay tortillas on plate, top with buffalo cauliflower, apple slaw and drizzle with ranch dressing.

Optional toppings:  avocado, fresh cilantro