Crispy Buffalo Cauliflower Wrap

This is so good! Crunchy, crispy and oh so portable!

  • 2 c cauliflower, cut into bite size pieces
  • 1 c canned white beans, 1/4 liquid reserved
  • 1/2 c buffalo sauce
  • 1/2 c bread crumbs
  • 1/2 c cornmeal
  • 1/4 c hemp seeds
  • 1 tbsp dried parsley
  • 1 tbsp garlic powder
  • Olive oil spray
  • 4 tortilla
  • Shredded carrots
  • Sliced celery
  • Chopped romaine

Vegan Ranch:

  • 1 c almond or cashew milk
  • 1/4 c white vinegar
  • 5 tsp lemon juice
  • 1 1/2 c raw cashews
  • 1 1/4 tsp salt
  • 2 tsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion salt
  • 1/4 tsp pepper
  • 1/4 tsp mustard powder

Combine in a high speed blender and purée till smooth. Chill.

Preheat oven to 450.

Put cauliflower, beans hot sauce and bean liquid in a bag or bowl and combine until well coated, set aside to absorb the mixture.

Place the cornmeal, bread crumbs, hemp seed, parlay and garlic powder in a food processor and pulse to blend and chop. Place in a plastic bag or large bowl.

Use a slotted spoon to remove cauliflower mixture and add to crispy coating, toss to combine.

Spread on parchment lined baking sheet, spray with olive oil and bake for 25, drizzle with more hot sauce and bake until golden and crispy about 10 minutes. Allow to cool 5 minutes.

Serve on tortillas, with ranch, lettuce, carrots and celery.

Serves 4.

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