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
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.
MAKE THE VEGAN RANCH DRESSING
Blend all ingredients until smooth and creamy.
ASSEMBLE THE WRAPS
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.
Source: Running on Real Food
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
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.
MAKE THE VEGAN RANCH DRESSING
Blend all ingredients until smooth and creamy.
ASSEMBLE THE WRAPS
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.
Source: Running on Real Food