VEGAN BUFFALO CAULIFLOWER WRAPS

Vegan Buffalo Cauliflower Wraps 

These wraps for vegetable lovers are comfort food at its best. The wings of wild beef cauliflower prepared with zest are so good with vegetables and a tangy farmhouse sauce.

INGREDIENTS

FOR BUFFALO CHOU-FLEUR

• 1 cauliflower head, cut into bouquets (about 4 chopped cups)
• 3/4 cup brown rice flour
• 3/4 cup unsweetened almond milk (more if necessary to adjust consistency)
• pinch of black pepper
• 1/2 cup Frank's Buffalo Sauce
• For the Vegan Ranch dressing
• 1 package of sweet tofu
• 3 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• handful of fresh parsley, finely chopped

FOR WRAPS

• finely kale or grated romaine lettuce
• finely sliced ​​cucumber
• finely grated carrot
• sliced ​​avocado
• large tortillas

INSTRUCTIONS

BUFFALO CHOU-FLEUR

• Preheat the oven to 425 degrees F.
• Combine flour, milk and pepper in a bowl and let sit for 5 minutes. Adjust the liquid if necessary to create a thick but slightly dripping paste.
• Dip the cauliflower florets in the dough and place on a baking sheet lined with parchment paper or a silicone baking mat.
• Roast for 20-25 minutes until it begins to turn slightly golden.
• Remove from oven and mix with buffalo sauce. I just mix it on the pan.
• Return to the oven for another 15 to 20 minutes until golden.

DO THE VEGAN RANCH DRESSING

1. Mix all the ingredients until smooth and creamy.

ASSEMBLE WRAPS

1. Layer 4 tortillas with finely sliced ​​cucumber, chopped kale or grated lettuce, grated carrot and avocado. Garnish with buffalo cauliflower and vegan ranch dressing. Otherwise, skip the wrap and create a salad with a base of kale or lettuce garnished with vegetables, cauliflower and ranch dressing. If you're making a salad, you can add a little extra water to the ranch dressing to lighten it up a bit. I kept it on the thicker side for wraps.

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