Vegan Buffalo Cauliflower Wraps

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

INGREDIENTS

  • ¾ c cashews

  • ¾ cup unsweetened plain almond milk OR water plus a few extra cashews - more milk/water if needed to thin

  • 1 Tbsp + 1 tsp apple cider vinegar

  • ½ tsp onion powder

  • 1 small clove garlic

  • ¾ tsp salt

  • ¼ tsp parsley flakes

  • ⅛ tsp ground black pepper

DIRECTIONS

  1. Blend all ingredients except parsley and pepper in a high-powered blender until smooth.

  2. Add parsley and pepper and whiz briefly--just enough to stir them in.

  3. Refrigerate for 1-2 hours or overnight, as the dressing will thicken dramatically. (Although I'm not good at waiting, so I often use it straightaway!)

NOTES

-No high-powered blender? Soak cashews overnight in the almond milk in the refrigerator. Then proceed with the recipe using a regular blender.

FOR THE WRAPS

  • finely chopped kale or shredded romaine lettuce

  • thinly sliced cucumber

  • finely grated carrot

  • sliced avocado

  • large tortillas - you can sub and use 2 leaves of iceberg lettuce for the wrap

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.

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.

Brianna Campigotto