Vegan buffalo cauliflower wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 small (5-1/2" long) Carrots, raw 1 head, medium (5-6" dia) Cauliflower, raw 4 serving Mission Flour Tortillas, Soft Taco, 8 inch, 49g 0.50 cup Bell peppers (Green, Red, Yellow, Orange) 1 cup Ice Burg Lettuce- Shredded 0.75 cup Flour - Gold medal all purpose flour 0.75 cup Almond Breeze Unsweetened Almond Milk 0.50 tsp Ranch Dip Mix Hidden Valley Ranch 8 tbsp Buffalo sauce (franks red hot) 4 tbsp Follow your Heart Original Veganaise 4 tbsp Tofutti sour supreme - vegan sour cream
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.
For the ranch dressing: follow directions on package
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.
Serving Size: Makes 4 servings
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.
For the ranch dressing: follow directions on package
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.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 405.3
- Total Fat: 16.1 g
- Cholesterol: 0.0 mg
- Sodium: 721.1 mg
- Total Carbs: 53.4 g
- Dietary Fiber: 6.7 g
- Protein: 10.4 g
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