Buffalo cauliflower in tortillas with ranch and fresh veggies. Satisfying, spicy, and plant-based meal solution.
# What You'll Need:
→ Cauliflower Bites
01 - 1 medium head cauliflower, cut 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, julienned
15 - 1 small cucumber, thinly sliced
16 - 1/2 small red onion, thinly sliced
17 - 1/2 cup vegan ranch dressing
18 - Fresh cilantro or parsley, optional, for garnish
# How to make it:
01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - In a large bowl, whisk flour, plant-based milk, garlic powder, smoked paprika, salt, and black pepper until a smooth batter forms.
03 - Dip each cauliflower floret into the batter, allow excess to drip off, then coat evenly with panko breadcrumbs. Arrange in a single layer on prepared baking sheet.
04 - Bake for 20 minutes, flipping the florets halfway through to ensure even golden crispness.
05 - Mix hot sauce, melted vegan butter, and maple syrup in a small bowl until well combined.
06 - Remove cauliflower from oven and toss gently in buffalo sauce to coat. Return florets to baking sheet and bake for an additional 10 minutes until crispy and caramelized.
07 - Heat tortillas in a dry skillet or microwave until pliable.
08 - Spread vegan ranch dressing on each tortilla, then layer with lettuce, carrot, cucumber, red onion, and buffalo cauliflower. Drizzle with extra ranch and garnish with fresh herbs if desired.
09 - Fold in the sides of each tortilla and roll up tightly. Cut in half and serve immediately.
