Scale

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

Pre-heat the oven to 425 degrees F.
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.
Dip the cauliflower florets into the batter and place on a baking sheet lined with parchment paper or a silicone baking mat.
Roast for 20-25 minutes until starting to get slightly browned.
Remove from the oven and mix with the buffalo sauce. I just mix it right on the pan.
Place back in the oven for another 15-20 minutes until browned.
Blend all ingredients except the parsley for the tofu ranch until smooth and creamy. Stir in the finely chopped parsley, or add to blender and pulse a few times to combine.
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.

Notes

Make It a Salad: If you prefer, you can skip the wrap and serve these as a big salad. Use the kale or lettuce as the base and top with the rest of the veggies, the buffalo cauliflower wings and a generous drizzle of the ranch dressing.

Season the Batter: Try adding additional seasoning to the cauliflower batter such as a pinch of cumin, paprika, chili powder, garlic powder and black pepper.

Flour Options: Use all-purpose or gluten-free all-purpose, whole wheat, brown rice flour or spelt flour.

Storage and Prep: Wraps are best prepared fresh but the cauliflower can be stored in the fridge for up to 2 days and the sauce for up to 4 days. Pre-chop the kale, carrot, cucumber and lettuce and store separately, up to 3 days in advance. If storing extra cauliflower, for best results reheat in the oven at 350 F until warmed to your preference (microwave is fine too but it will be soggy). Wraps can be prepared up to 1 days in advance but I wouldn’t go more than that or they’ll get soggy.

Gluten-free Option: Be sure to use a gluten-free flour and gluten-free wraps.

Soy-Free Option: Skip the tofu ranch and use my tahini ranch or another sauce of choice.

Nutrition

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

Keywords: buffalo cauliflower wraps, vegan cauliflower wraps