VEGAN BUFFALO CAULIFLOWER WRAPS
INGREDIENTS
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
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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.
- ...........
- Get full recipe >> click here
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