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/