Buffalo Cauliflower Fajitas

Cut a whole cauliflower head into smaller florets. Dust with 1 Tbsp corn starch (or potato starch, or xantham) and massage well with your hands.

Slice one onion and one red pepper. Add about a teaspoon of oil and massage until the vegetables are shiny.

Turn the cauliflower out onto a lightly greased cookie sheet. Spread the onions and peppers on the other half of the pan. Try to to mix the corn starch in to the vegetables. Roast everything in a pre-heated 400 degree oven until they look toasty and the cauliflower can be easily pierced with a fork. Start checking at 12 minutes.

While they are cooking, mix in a sauce pot:

2/3 cup hot sauce

1 Tbsp white vinegar

a splash of worcestershire sauce—roughly ¼ teaspoon

dash of cayenne

dash of salt

Add ½ cup cold butter in small pieces to the pot, cooking over medium heat. Stir. Or you can totally cheat and go buy yourself a bottle of buffalo sauce; I don’t judge.

When the cauliflower is done, scoop it into the pot and cover the cauliflower with the sauce. Toss it well.

Serve with tortillas and cheese, layering like a traditional fajita.