Buffalo Cauliflower Wraps
Crispy pieces of cauliflower are coated in buffalo sauce and paired with vegan cheese and spinach to make a delicious and easy lunch. Use frozen brown rice or already prepared brown rice to make this meal quick and easy.
Ingredients
- ⅓ head of cauliflower about 7 ounces/200g, cut into small florets
- 3 tablespoons non-dairy milk unsweetened and unflavored
- 2 ½ tablespoons about 20g breadcrumbs
- ½ cup cooked brown rice divided
- ⅓ cup 37g vegan cheese shreds, divided
- 2 handfuls of spinach about 25g, divided
- 3 tablespoons Buffalo sauce divided
- 3 medium sized tortillas
- Vegan ranch optional for dipping
Instructions
- Preheat oven to 425°F (218°C).
- Cut the cauliflower up into small florets, this will help it fit in the wrap better and place in a large bowl. Pour the nondairy milk over the top and toss to coat. Then sprinkle the breadcrumbs over top and shake to coat. Don't worry if they aren't perfectly coated it is just to make a light breading. Place on a lined baking sheet and bake for 18 minutes, or until crispy.
- Once the cauliflower is done take it out and add back into a bowl. Pour 2 tablespoons of buffalo sauce over and toss to coat.
- Then take a tortilla and spread about a teaspoon of Buffalo sauce on the bottom of the wrap. Add a third of the vegan cheese, brown rice, spinach, and cauliflower. Fold the two sides of the tortilla in, and then roll it up. Repeat with the remaining wraps.
- Once all the wraps are made you can either use a panini press or place them in a pan to crisp them up and help seal the wraps.
- Enjoy with some vegan ranch.
Video
Notes
- Makes 3 small wraps or 2 large wraps.
- These will last in the fridge for up to 2 days or you can freeze. To warm up you can either microwave or place in panini press.
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