Buffalo Cauliflower Wraps

Appetizer, Lunch, Vegan

These Buffalo Cauliflower Wraps are perfect to serve during the big game.  The cauliflower florets are dipped into a batter made with Panko bread crumbs and then coated with a tasty hot sauce.  This is a spicy dish that would be great to have during March Madness!

 


 

Buffalo Cauliflower Wraps

Ingredients:
1 Small head of cauliflower
3/4 Cup of unsweetened almond milk, or another plant based milk of your choice
1/4 Cup of water
2 Teaspoons of onion powder
Himalayan salt and pepper
1 teaspoon of Italian seasoning
2 Teaspoons of smoked paprika powder
1 Cup of panko bread crumbs
1 Cup of Louisiana hot sauce, (wing sauce)
1 Tablespoon of olive oil
1 Package of small gluten free wraps
Shredded red cabbage
1 small container of plain hummus
Vegan Ranch Dip:
1/2 Cup of vegan mayonnaise
1 Teaspoon of Italian seasoning
1 Teaspoon smoked paprika
Directions:
-Carefully cut the cauliflower into bit-sized florets.
-In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the onion powder, the smoked paprika powder, the Himalayan salt and pepper. Mix until well combined.
-Dip the florets into the batter until they are completely covered then cover them in the panko bread crumbs.
-Line a baking sheet with parchment paper and lay the cauliflower florets on a baking sheet. Make sure to spread them out. Bake for 25 minutes at 350F.
-Combine the Louisiana hot sauce with a tablespoon of olive oil and pour it over the baked cauliflower wings. Try to evenly coat them on all sides by stirring them a few times. -Then put the coated buffalo wings back on a baking sheet with parchment paper. Bake again for 20 minutes at 350F.
-For the dressing, in a medium size bowl, mix in the vegan mayonnaise, Italian seasoning and smoked paprika, whisk until combined. Set aside. On a serving plate prepare wrap, top with hummus, shredded red cabbage and buffalo cauliflower. Top with sauce, serve and enjoy!

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