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In recent years, the culinary landscape has witnessed a significant shift towards plant-based and vegetarian dishes, driven by increasing health consciousness and the desire for sustainable eating habits. As more individuals seek to incorporate meatless meals into their diets, the demand for flavorful and satisfying options has skyrocketed. Among these, buffalo cauliflower has emerged as a standout favorite, offering the spicy, tangy flavor profile of traditional buffalo wings without the meat. This recipe for Crispy Buffalo Cauliflower Wraps not only satisfies cravings but also delivers a nutritious, easy-to-make meal perfect for lunch or dinner.

Crunchy Buffalo Cauliflower Wraps

Discover the delicious world of plant-based eating with Crispy Buffalo Cauliflower Wraps! This easy-to-make recipe combines the spicy and tangy flavors of buffalo sauce with roasted cauliflower, creating a satisfying meal that's perfect for any occasion. Whether you’re a vegetarian or a meat-lover, these wraps are sure to impress. Packed with fresh veggies and a choice of creamy dressings, they offer a nutritious twist on a classic favorite, ideal for lunch or dinner!
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Ingredients
  

1 medium head of cauliflower, cut into bite-sized florets

1 cup all-purpose flour (substitute gluten-free flour if needed)

1 cup buttermilk (or use 1 cup non-dairy milk mixed with 1 tablespoon vinegar as a dairy-free option)

1 cup breadcrumbs (opt for panko for an extra crunchy texture)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

½ cup buffalo sauce (adjust to your spice preference)

4 large whole wheat or spinach wraps

1 cup shredded lettuce

1 cup diced tomatoes

½ cup shredded carrots

½ cup ranch or blue cheese dressing (for drizzling)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven to preheat at 450°F (232°C) and prepare a baking sheet by lining it with parchment paper. This will help prevent sticking and make cleanup easier.

    Prepare the Cauliflower: In a large mixing bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually whisk in the buttermilk until the mixture is smooth; aim for a batter that is neither too thick nor too runny.

      Coat the Cauliflower: Take each cauliflower floret, dip it into the batter, and let any excess drip off. Next, roll the floret in the breadcrumbs, ensuring it's fully coated. Arrange the coated florets in a single layer on the lined baking sheet, ensuring they aren’t overcrowded.

        Bake the Cauliflower: Bake the cauliflower in the preheated oven for 20-25 minutes, flipping the pieces halfway through. You’re looking for a golden brown color and a crispy texture.

          Toss in Buffalo Sauce: After removing the cauliflower from the oven, immediately drizzle the hot buffalo sauce over the florets. Gently toss to evenly coat each piece in the spicy sauce.

            Assemble the Wraps: On a clean flat surface, lay out one wrap. Start by layering a generous handful of shredded lettuce, followed by a portion of the buffalo cauliflower, diced tomatoes, and shredded carrots. Finish with a drizzle of ranch or blue cheese dressing and sprinkle with fresh herbs, if desired.

              Wrap it Up: Fold the sides of the wrap over the filling to create a pocket, then roll it tightly from the bottom up, ensuring all the delicious ingredients are sealed inside.

                Serve: If you wish, cut the wrap in half for easier handling, and enjoy immediately. Serve with additional buffalo sauce or dressing on the side for dipping.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings