HEALTHY VEGAN BUFFALO CAULIFLOWER WRAPS


INGREDIENTS

FOR THE BUFFALO CAULIFLOWER
  • 1 head of cauliflower, cut into florets (about 4 cups chopped)
  • 3/4 cup brown rice flour
  • 3/4 cup unsweetened almond milk (plus more as needed to adjust consistency)
  • pinch of black pepper
  • 1/2 cup Frank’s Buffalo Sauce

For the Vegan Ranch Dressing
  • 1 package soft tofu
  • 3 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • handful of fresh parsley, finely chopped

FOR THE WRAPS
  • finely chopped kale or shredded romaine lettuce
  • thinly sliced cucumber
  • finely grated carrot
  • sliced avocado
  • large tortillas

INSTRUCTIONS

MAKE THE BUFFALO CAULIFLOWER
  1. Pre-heat the oven to 425 degrees F.
  2. Mix the flour, milk and pepper together in a bowl and let sit for 5 minutes. Adjust the liquid if needed to create a thick but slightly drippy batter.
  3. Dip the cauliflower florets into the batter and place on a baking sheet lined with parchment paper or a silicone baking mat.
  4. Roast for 20-25 minutes until starting to get slightly browned.
  5. Remove from the oven and mix with the buffalo sauce. I just mix it right on the pan.
  6. Place back in the oven for another 15-20 minutes until browned.

MAKE THE VEGAN RANCH DRESSING
  1. Blend all ingredients until smooth and creamy.

ASSEMBLE THE WRAPS
  1. Layer 4 tortillas with thinly sliced cucumber, chopped kale or shredded lettuce, grated carrot and avocado. Top with the buffalo cauliflower and vegan ranch dressing. Alternatively, skip the wrap and create a salad with a base of kale or lettuce topped with the veggies, cauliflower and ranch dressing. If making a salad you can add a little extra water to the ranch dressing to thin it out a bit. I kept it on the thicker side for the wraps.

This article and recipe adapted from this site


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