Buffalo Cauliflower Wraps Crispy and Flavorful Treat

Ingredients

• 1 medium head cauliflower, cut into florets
• 1 cup all-purpose flour (or gluten-free flour)
• 1 cup plant-based milk (such as almond or oat milk)
• 1 cup breadcrumbs (Panko for extra crunch)
• 1 cup buffalo sauce (store-bought or homemade)
• 4 large whole wheat tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 0.5 cup sliced red onions
• 0.5 cup vegan ranch dressing (or regular ranch dressing)
• to taste salt and pepper
• as needed olive oil spray (for baking)

Instructions

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, plant-based milk, salt, and pepper until smooth.
3. Dip each cauliflower floret in the batter, ensuring it's fully coated. Then, roll in the breadcrumbs, shaking off excess.
4. Place the coated florets on the prepared baking sheet in a single layer. Lightly spray with olive oil. Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
5. Once the cauliflower is baked, remove it from the oven and place it in a large bowl. Pour buffalo sauce over the hot cauliflower and toss until fully coated.
6. Lay a whole wheat tortilla flat on a clean surface. In the center, add a generous helping of buffalo cauliflower, followed by shredded lettuce, diced tomatoes, red onions, and a drizzle of vegan ranch dressing.
7. Fold in the sides of the tortilla, then roll it from the bottom to the top to form a wrap. Secure with a toothpick if needed.
8. Slice the wrap in half and serve immediately while warm, with extra buffalo sauce or dressing on the side for dipping.