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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