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Crispy Buffalo Cauliflower Wraps have emerged as a sensational alternative to traditional buffalo chicken wraps, catering to the growing demand for flavorful plant-based meals. As more people seek to incorporate healthier options into their diets, cauliflower has taken center stage for its impressive versatility and unique ability to absorb flavors. This recipe artfully combines the satisfying crunch of crispy cauliflower with the bold, spicy kick of buffalo sauce, making it an irresistible choice for lunch, dinner, or even as a game-day snack.

Crunchy Buffalo Cauliflower Wraps

Discover the deliciousness of Crispy Buffalo Cauliflower Wraps, a healthy and flavorful twist on traditional buffalo chicken wraps. Perfect for lunch, dinner, or game day snacking, these wraps feature crispy, seasoned cauliflower paired with fresh vegetables and your choice of sauces. Packed with nutrients and easy to customize, this plant-based recipe offers the satisfying crunch and bold flavor that everyone will love, whether they follow a plant-based diet or not. Enjoy a guilt-free meal that celebrates the joy of cooking and healthy eating!
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Ingredients
  

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

1 cup all-purpose flour (or gluten-free flour)

1 cup buttermilk (or substitute with non-dairy milk mixed with 1 tablespoon of vinegar)

1 cup panko breadcrumbs (for an extra crunch)

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: Begin by preheating your oven to 450°F (232°C). To simplify cleanup, line a baking sheet with parchment paper.

    Prepare the Batter: In a large mixing bowl, combine the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually whisk in the buttermilk until the mixture is smooth and well combined—aim for a consistency that’s pourable but not too runny.

      Coat the Cauliflower: Take each cauliflower floret and dip it into the batter, allowing any excess to drip off before rolling it in the panko breadcrumbs to ensure a thorough coating. Place the breaded florets in a single layer on the prepared baking sheet, ensuring they have enough space for even baking.

        Bake the Cauliflower: Transfer the baking sheet to the oven and bake the cauliflower for 20-25 minutes, or until the florets are golden brown and crispy. Remember to flip them halfway through the cooking time for optimal crispiness.

          Add Buffalo Sauce: Once the cauliflower is perfectly baked, remove it from the oven and immediately drizzle the hot buffalo sauce over the florets. Gently toss them in the sauce until they are well coated.

            Assemble the Wraps: On a clean surface, lay a wrap flat. Start by layering with shredded lettuce, then add the buffalo cauliflower, followed by diced tomatoes and shredded carrots. Drizzle your choice of ranch or blue cheese dressing over the top. If you like, sprinkle some fresh herbs for an extra pop of flavor.

              Wrap it Up: Fold the sides of the wrap inward over the filling, then roll it tightly from the bottom upward to secure all the delicious fillings inside.

                Serve: If desired, cut the wrap in half for easier handling and serve immediately. Pair with extra buffalo sauce or dressing on the side for dipping.

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