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Vegan Buffalo Cauliflower Wraps


  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4

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.

Nutrition

  • Serving Size: 1
  • Calories: 327
  • Fat: 8 g
  • Carbohydrates: 53 g
  • Fiber: 7 g
  • Protein: 12 g
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