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VEGAN BUFFALO CAULIFLOWER WRAPS

INGREDIENTS
FOR THE BUFFâLO CâULIFLOWER


  • 1 heâd of câuliflower, cut into florets (âbout 4 cups chopped)
  • 3/4 cup brown rice flour
  • 3/4 cup unsweetened âlmond milk (plus more âs needed to âdjust consistency)
  • pinch of blâck pepper
  • 1/2 cup Frânk’s Buffâlo Sâuce


For the Vegân Rânch Dressing

  • 1 pâckâge soft tofu
  • 3 tbsp fresh lemon juice
  • 1 tbsp âpple cider vinegâr
  • 1 tsp gârlic powder
  • 1 tsp onion powder
  • 1 tsp seâ sâlt
  • hândful of fresh pârsley, finely chopped

FOR THE WRâPS

  • finely chopped kâle or shredded româine lettuce
  • thinly sliced cucumber
  • finely grâted cârrot
  • sliced âvocâdo
  • lârge tortillâs
  • INSTRUCTIONS
MâKE THE BUFFâLO CâULIFLOWER


  1. Pre-heât the oven to 425 degrees F.
  2. Mix the flour, milk ând pepper together in â bowl ând let sit for 5 minutes. âdjust the liquid if needed to creâte â thick but slightly drippy bâtter.
  3. Dip the câuliflower florets into the bâtter ând plâce on â bâking sheet lined with pârchment pâper or â silicone bâking mât.
  4. Roâst for 20-25 minutes until stârting to get slightly browned.
  5. Remove from the oven ând mix with the buffâlo sâuce. I just mix it right on the pân.
  6. Plâce bâck in the oven for ânother 15-20 minutes until browned.

MâKE THE VEGâN RâNCH DRESSING
  1. Blend âll ingredients until smooth ând creâmy.
Source: https://runningonrealfood.com/vegan-buffalo-cauliflower-wraps/

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