These vegan buffalo cauliflower wraps are a dream come true! Enjoy this ultra-comforting dish for a healthy and satisfying plant-based meal.
- dietary necessities – vegetarian, sans nut, can be sans gluten, sans soy choice (use tahini farm rather than tofu farm)
- solace food – present with a plate of prepared fries for a definitive sound solace food feast
- can be prepared ahead – make the segments early for fast and simple get together
- 5-star inspected – cause these with certainty they’ll to be a hit!
- cauliflower – shouldn’t be accurate however it ought to be around 4 cups when cleaved into scaled down pieces
- flour – I utilized earthy colored rice flour however you can sub entire wheat, generally useful or without gluten universally handy
- almond milk – can be subbed with some other plant-based milk, simply ensure it’s unsweetened and you wouldn’t fret the flavor
- bison sauce – I utilized Frank’s nevertheless any brand works
- tofu – you’ll require delicate tofu for the dressing, in the event that you would prefer not to do a tofu-based sauce, attempt my tahini farm
- kale – can be subbed with spinach, romaine or some other verdant green
- avocado – I believe it’s an unquestionable requirement here, cool and velvety it’s ideal with the wild ox cauliflower
- tortillas/wraps – search for ones on the bigger side, any caring works, utilize a without gluten alternative if necessary
Make It a Salad: If you like, you can avoid the wrap and serve these as a major plate of mixed greens. Utilize the kale or lettuce as the base and top with the remainder of the veggies, the bison cauliflower wings and a liberal shower of the farm dressing.Season the Batter: Try adding extra flavoring to the cauliflower hitter like a spot of cumin, paprika, bean stew powder, garlic powder and dark pepper.
These vegan wraps are comfort food at its finest. The spicy baked buffalo cauliflower wings are so good rolled up with veggies and tangy ranch sauce.
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.
- 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.
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.