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Buffalo Cauliflower Wrap



Buffalo Cauliflower:

- 1 head of cauliflower cut into florets, about 4 cups

- 3/4 cups brown rice flour (or all-purpose flour)

- 3/4 cup unsweetened almond milk

- pinch of black pepper

- 1/2 cup bottled buffalo sauce

Vegan Ranch Dressing:

- 1 package soft tofu (optional)

- 3 tbsp fresh lemon juice

- 1 tbsp apple cider vinegar

- 1 tsp garlic powder

- 1 tsp onion powder

- 1 tsp sea salt

- handful of parsley, finely chopped

Wraps:

- finely chopped kale or shredded romaine lettuce

- thinly sliced cucumber

- finely grated carrot

- sliced avocado

- large tortillas


Directions:

- preheat oven to 425 F

- mix flour, milk, and pepper into a bowl and let sit for 5 minutes (should create a thick batter)

- dip the cauliflower florets into the batter and place on a baking sheet lined with parchment paper

- place in the oven for 20-25 minutes or until lightly browned

- remove from the oven and add buffalo sauce to pan and mix thoroughly

- place back in the oven for another 15-20 minutes until browned

- blend all vegan ranch ingredients except parsley until creamy

- stir in parsley or add to blender and pulse a few times to combine

- layer tortillas with cucumber, kale or lettuce, carrots, and avocado

- add buffalo cauliflower and vegan ranch

*makes 4 wraps

*vegan ranch can be made without tofu

*to make a salad, add a little bit of water to the vegan ranch to make it thinner

*add different seasonings like paprika, cumin, chili powder to the batter for different flavors


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