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

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. ...........
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