Ingredients
Scale
- 1 head of cauliflower (cut into florets)
- 3/4 cup brown rice flour
- 3/4 cup unsweetened almond milk
- 1/2 cup Frank's Buffalo Sauce
- 1 package soft tofu
- Fresh veggies (kale, cucumber, carrot, avocado)
- Large tortillas
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, mix brown rice flour and almond milk until smooth; let it sit for 5 minutes.
- Dip cauliflower florets into the batter and place on a baking sheet lined with parchment paper.
- Roast for 20-25 minutes until slightly browned.
- Drizzle with buffalo sauce and return to the oven for an additional 15-20 minutes.
- Blend tofu, lemon juice, apple cider vinegar, garlic powder, onion powder, and sea salt until smooth.
- Assemble wraps by layering tortillas with fresh veggies and buffalo cauliflower; drizzle with ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 wrap (approx. 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 735mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg