CRISPY BUFFALO CAULIFLOWER WRAP
THE URBEN LIFE
This buffalo cauliflower wrap is a fresh and flavorful meal, perfect for lunch!
– 12-oz bag cauli florets – 1/4 cup all-purpose flour – 1/4 cup dairy-free milk – 3/4 cup panko – 1/2 teaspoon salt – 1/4 teaspoon pepper – 1/4 cup hot sauce – 2 tablespoons vegan butter
CAULIFLOWER WINGS
Whisk together flour and non-dairy milk. In a separate bowl, combine panko breadcrumbs, salt, and pepper. Toss cauliflower florets in the batter bowl then transfer to the breadcrumb bowl. Coat each floret evenly. Bake at 450F for 25 minutes.
STEP 1:
As the florets bake, whisk together hot sauce and vegan butter. Toss the crispy cauliflower bites in the homemade buffalo sauce then return to oven and bake for an additional 5 minutes. Set aside!
STEP 2:
Add softened raw cashews, water, lemon juice, apple cider vinegar, garlic, fresh dill, fresh parsley, salt, and pepper to a high speed blender and blend until smooth. Use as a dip and save leftovers to drizzle on salads!
VEGAN RANCH
– 1 batch cooked cauli wings – 1 tomato – 1 red onion – 1 bag of fresh spinach – Tortillas
CAULIFLOWER WRAP
Warm up a tortilla and place desired amount of buffalo cauliflower and chopped vegetables towards one side. Drizzle with dressing, wrap, and enjoy!
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