Spicy Buffalo Cauliflower Wraps

The Buffalo Cauliflower Wrap Delight is a culinary creation that embodies the perfect blend of flavors and textures. This dish brings together the fiery tang of Buffalo sauce and the satisfying crunch of baked cauliflower, all elegantly enveloped in a soft tortilla. It stands as an excellent option for vegetarians and anyone seeking to cut down on meat consumption while still enjoying a hearty meal. With straightforward ingredients and an uncomplicated cooking process, this recipe is not only delicious but also a fantastic addition to your mealtime repertoire. Whether you're preparing a satisfying lunch, a quick dinner, or a crowd-pleasing snack for game day, these wraps are bound to impress both family and friends.

Discover the mouthwatering Buffalo Cauliflower Wrap Delight, a perfect fusion of spicy and crispy goodness! This vegetarian dish features tender, baked cauliflower coated in zesty Buffalo sauce, all wrapped in a soft tortilla. It's simple to make and a great way to enjoy a hearty meal without meat. With its rich flavors and satisfying crunch, this wrap is ideal for lunch, dinner, or game day snacks. Bring excitement to your table with a plant-based twist on a classic favorite!

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Ingredients

1 medium head of cauliflower, cut into florets

1 cup all-purpose flour (or gluten-free flour)

1 cup unsweetened almond milk (or any non-dairy milk)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup hot sauce (like Frank's RedHot or your favorite brand)

2 tablespoons unsalted butter (or vegan butter), melted

4 large whole wheat or spinach tortillas

1 cup shredded lettuce

1 cup diced tomatoes

½ cup sliced red onion

½ cup vegan ranch dressing or regular ranch dressing

Fresh cilantro or parsley for garnish

Instructions

Preheat the Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper for easy clean-up.

Prepare the Batter: In a large mixing bowl, combine the flour, almond milk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk until smooth to create a batter.

Coat the Cauliflower: Dip each cauliflower floret into the batter, ensuring it’s fully coated. Place them on the prepared baking sheet in a single layer.

Bake the Cauliflower: Bake the coated florets in the preheated oven for about 20 minutes, or until golden brown and crispy.

Make the Buffalo Sauce: While the cauliflower is baking, mix the hot sauce and melted butter in a bowl. Adjust the spice level according to your preference.

Toss in Sauce: Once the cauliflower is done baking, remove it from the oven and drizzle the buffalo sauce over the florets. Toss well to coat them evenly.

Return to Oven: Put the sauce-coated cauliflower back in the oven for another 10 minutes for extra crispiness.

Assemble the Wraps: In a large tortilla, layer some shredded lettuce, diced tomatoes, and red onion. Spoon on a generous amount of buffalo cauliflower and drizzle with ranch dressing.

Roll the Wrap: Fold the sides of the tortilla over the filling and then roll it up from the bottom to enclose the filling completely.

Serve: Slice the wraps in half, garnish with fresh cilantro or parsley, and serve with additional ranch dressing or hot sauce on the side.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings