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
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
Blend all ingredients except parsley and pepper in a high-powered blender until smooth.
Add parsley and pepper and whiz briefly--just enough to stir them in.
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!)
-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
large tortillas - you can sub and use 2 leaves of iceberg lettuce for the wrap
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.
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.