Crispy buffalo cauliflower, crunchy veggies, and creamy ranch wrapped for a tasty, vegan lunch or dinner.
# Ingredients:
→ Cauliflower Bites
01 - 1 medium head cauliflower, separated into bite-sized florets
02 - 1 cup all-purpose flour
03 - 1 cup unsweetened plant-based milk such as almond, soy, or oat
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1 cup panko breadcrumbs
→ Buffalo Sauce
09 - 1/3 cup hot sauce such as Frank’s RedHot
10 - 2 tablespoons vegan butter, melted
11 - 1 tablespoon maple syrup
→ Wrap Assembly
12 - 4 large flour tortillas or gluten-free wraps
13 - 1 cup shredded lettuce
14 - 1 small carrot, cut into thin julienne strips
15 - 1 small cucumber, sliced thinly
16 - 1/2 small red onion, sliced thinly
17 - 1/2 cup vegan ranch dressing
18 - Fresh cilantro or parsley, finely chopped (optional, for garnish)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine flour, plant-based milk, garlic powder, smoked paprika, salt, and black pepper in a large bowl. Whisk until smooth.
03 - Dip each cauliflower floret in the batter, letting excess drip off before rolling in panko breadcrumbs. Arrange florets in a single layer on the baking sheet.
04 - Bake for 20 minutes, flipping florets halfway, until golden brown and crisp.
05 - Mix hot sauce, melted vegan butter, and maple syrup in a small bowl until blended.
06 - Toss baked cauliflower florets in buffalo sauce until coated. Return to baking sheet and bake for an additional 10 minutes until crisp and caramelized.
07 - Heat tortillas in a dry skillet or microwave until pliable.
08 - Spread vegan ranch dressing onto each tortilla. Layer with lettuce, carrot, cucumber, onion, and buffalo cauliflower bites. Drizzle with additional ranch and sprinkle with fresh herbs if desired.
09 - Fold in tortilla sides and roll tightly. Slice each wrap in half and serve immediately.
