Buffalo Cauliflower Wraps

Spicy, savoury, crunchy, creamy, this wrap has got all the good things going on. These buffalo cauliflower wraps are the perfect lunch or dinner to satisfy both vegan and non-vegan friends and family. At times my fiancé can be a hard non-vegan to convince, but he LOVED these wraps and wants me to make them again! If you do not want these in a wrap, you could definitely just make the buffalo cauliflower and have it like "wings" with some veggies and ranch on the side. Though cauliflower of course is not going to mimic the texture and appearance of regular chicken, it is an excellent healthier substitute that absorbs any batter or flavour you coat it in!

If you are sensitive to spice, you can keep the recipe the exact same but instead of buffalo sauce, swap it for vegan BBQ sauce instead. You can really adapt this with any sauce of your choice...sweet n' sour, honey garlic, the list goes on. Also feel free to add other fillings to your wraps such as tomatoes, green onion, vegan cheese, avocado, anything you like.

Vegan Buffalo Cauliflower Wraps (makes enough cauliflower for 8-10 wraps)

Ingredients:

Cauliflower Wings:

-1 medium/large head of cauliflower

-3/4 cup all-purpose flour

-1 tsp garlic powder

-1 tsp paprika

-1 tsp cumin

-1/2 tsp seasoning salt (optional)

-salt and pepper (1/4 tsp each)

-1/2 cup unsweetened non-dairy milk

-1/2 cup water

-1/2 cup buffalo sauce (I used Frank's Buffalo wing sauce)

-2 tbsp vegan margarine (or butter)

Vegan Ranch:

-3 tbsp vegan mayo

-1 lemon, juiced

-1/2 tsp garlic powder

-1 tsp dried dill

-salt and pepper to taste

-1 package of white or whole wheat vegan wraps/tortillas

-2 cups of chopped lettuce (I used butter lettuce but romaine or iceberg works as well)

-2 mini cucumbers, sliced

Directions:

1. Preheat the oven to 425F.

2. Wash the cauliflower and cut it into individual florets. You do not want to leave them too large or else they will be difficult to fit in the wraps.

3. In a large bowl, add the flour, garlic powder, paprika, cumin, salt and pepper and whisk together to combine.

4. To the flour mixture, add the non-dairy milk and water. Whisk it together until it is a smooth batter with no flour clumps.

5. To a medium baking pan, place a cooling rack on top of it. This will allow the battered cauliflower to drip off any excess batter before placing in the oven.

6. Add 1/2 the cauliflower florets to the bowl of batter and gently fold them in so the cauliflower does not crumble. Add each coated floret to the cooling rack/baking pan. Once done, add the other 1/2 of the pieces, coat them and place them on the rack as well. If you want, you can also gently shake the pan to shake off any other excess batter from the cauliflower pieces.

7. To a separate large baking pan, add parchment paper or a silicone baking mat. Add the coated cauliflower pieces. If they are too crowded on one pan, divide them between two smaller pans.

8. Bake the cauliflower florets for 25 minutes.

9. While the cauliflower is cooking, prepare the buffalo sauce. In a medium bowl, add the buffalo sauce and vegan margarine. Place in the microwave for 30-35 seconds to allow the margarine to melt. Once melted, whisk it together to combine and set aside.

10. In a small bowl, prepare the vegan dill ranch. Add all the vegan ranch ingredients to the bowl and whisk it together with a fork. Place in the fridge until the rest of the meal is ready.

11. Once the timer goes off, remove the cauliflower from the oven. Pour the buffalo sauce over the cauliflower in the pan and coat them evenly by tossing them gently with a spatula. You can also coat them in small batches in a bowl instead of straight in the pan, but I find this method is quicker and does not make a difference to the end result.

12. Once coated, bake the cauliflower again for another 25-30 minutes, tossing them halfway through.

13. While the cauliflower is cooking a second time, prepare your lettuce and cucumber and any other toppings you wish to add to the wraps.

14. When the cauliflower is done baking, they should be golden, the cauliflower tender and the sauce nice and thickened on the pieces.

15. Assemble your wraps by adding the lettuce, cauliflower pieces, cucumber, and vegan ranch. Enjoy straight away or pack for a tasty to-go lunch!