Buffalo Cauliflower Wrap
Wraps
Vegetables
Ingredients:
- 1 small head cauliflower, cut into small florets
- 1 can (425 g / 15 oz) chickpeas, drained and rinsed
- 22.5 ml (1½ tbsp) olive oil
- 2.3 g (1 tsp) smoked paprika
- 3 g (1 tsp) garlic powder
- 10 g (2 tbsp) nutritional yeast
- salt & pepper to taste
- 60 ml (¼ cup) buffalo sauce
- 2–3 tbsp ranch dressing
- 2 large burrito-size tortillas
- 1 cup shredded lettuce
- 1 cup thinly sliced purple cabbage
- 123 g (1 small) tomato
- 40 g (¼ small) red onion
- a handful of fresh parsley, chopped
Equipments:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Cut the cauliflower into small, similarly sized florets and give them room on the baking sheet — crowding steams them instead of letting them roast crisp.
Instructions:
- Roast the Filling: Preheat oven to 220°C (425°F). On a large baking sheet, toss 1 small head cauliflower florets and 1 can (425 g / 15 oz) drained chickpeas with 1½ tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 2 tbsp nutritional yeast, and salt and pepper. Roast for 25–30 minutes until golden and crispy.
- Add Buffalo Sauce: Remove from oven. Drizzle with 60 ml (¼ cup) buffalo sauce and toss to coat. Return to the oven for 5 more minutes.
- Warm the Tortillas: Warm 2 large burrito-size tortillas in a dry skillet for 30 seconds per side.
- Assemble: Lay each tortilla flat. Spread 2–3 tbsp ranch dressing down the center. Add shredded lettuce, purple cabbage, diced tomato, red onion, and parsley. Top with the buffalo cauliflower and chickpea filling.
- Wrap and Serve: Fold in the sides and roll tightly. Slice in half and serve immediately.
Notes: Pat cauliflower dry before coating — excess moisture steams rather than crisps the florets. Don’t overcrowd the baking sheet. Space florets apart so hot air circulates around them.
Tips: For extra crispiness, toss florets with buffalo sauce after baking rather than before — this way they stay crispy longer. Warm the tortilla before assembling so it rolls without cracking.
Storage: Store buffalo cauliflower separately from the wrap components in the refrigerator for up to 3 days. Reheat in the oven for best texture before assembling. Assembled wraps don’t store well.
Swaps: Buffalo sauce can be swapped for BBQ sauce or a sweet chili sauce. Cauliflower can be replaced with chickpeas or tofu.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The olive oil brings fruity depth and helps carry the other flavors. The smoked paprika adds gentle warmth and a rich color. The garlic powder builds a savory, aromatic base. The nutritional yeast adds a cheesy, savory umami note.
Buffalo Cauliflower Wrap
Ingredients:
- 1 small head cauliflower, cut into small florets
- 1 can (425 g / 15 oz) chickpeas, drained and rinsed
- 22.5 ml (1½ tbsp) olive oil
- 2.3 g (1 tsp) smoked paprika
- 3 g (1 tsp) garlic powder
- 10 g (2 tbsp) nutritional yeast
- salt & pepper to taste
- 60 ml (¼ cup) buffalo sauce
- 2–3 tbsp ranch dressing
- 2 large burrito-size tortillas
- 1 cup shredded lettuce
- 1 cup thinly sliced purple cabbage
- 123 g (1 small) tomato
- 40 g (¼ small) red onion
- a handful of fresh parsley, chopped
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The olive oil brings fruity depth and helps carry the other flavors. The smoked paprika adds gentle warmth and a rich color. The garlic powder builds a savory, aromatic base. The nutritional yeast adds a cheesy, savory umami note.
Prep:
Cut the cauliflower into small, similarly sized florets and give them room on the baking sheet — crowding steams them instead of letting them roast crisp.
Instructions:
- Roast the Filling: Preheat oven to 220°C (425°F). On a large baking sheet, toss 1 small head cauliflower florets and 1 can (425 g / 15 oz) drained chickpeas with 1½ tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 2 tbsp nutritional yeast, and salt and pepper. Roast for 25–30 minutes until golden and crispy.
- Add Buffalo Sauce: Remove from oven. Drizzle with 60 ml (¼ cup) buffalo sauce and toss to coat. Return to the oven for 5 more minutes.
- Warm the Tortillas: Warm 2 large burrito-size tortillas in a dry skillet for 30 seconds per side.
- Assemble: Lay each tortilla flat. Spread 2–3 tbsp ranch dressing down the center. Add shredded lettuce, purple cabbage, diced tomato, red onion, and parsley. Top with the buffalo cauliflower and chickpea filling.
- Wrap and Serve: Fold in the sides and roll tightly. Slice in half and serve immediately.
