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Buffalo Cauliflower Wraps
Serves 3 |
Flavorful, spicy, and so easy to prepare.
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Ingredients:
| 1/3 head cauliflower |
| 3 tablespoons unsweetened almond milk |
| 2 1/2 tablespoons breadcrumbs |
| 3 tablespoons Buffalo sauce |
| 3 burrito-size tortillas |
| 1/3 cup non-dairy cheese shreds |
| 1/2 cup cooked brown rice |
| 1 1/2 cups spinach |
Directions:
- Preheat oven to 425° F. Line a baking sheet with aluminum foil.
- Cut the cauliflower up into small florets. Place the florets into a mixing bowl. Pour the almond milk over the top. Sprinkle the breadcrumbs over top and toss to coat. Arrange the breaded cauliflower florets on the baking sheet. Place into the oven and bake for 18 minutes. Remove from oven. Let sit for a few minutes to cool. Keep the oven on.
- Transfer the cauliflower florets back into the mixing bowl. Pour 2 tablespoons of the buffalo sauce over and toss to coat. Set aside.
- Spread about a teaspoon of Buffalo sauce across one side of each tortilla. Arrange a third of the non-dairy cheese, brown rice, and spinach in each tortilla. Then add the cauliflower. Fold in both ends of each tortilla in then roll them up.
- Line the same baking sheet with new aluminum foil. Place the wraps on the baking sheet, seam-side down. Place in the oven to bake for about 5 minutes, until lightly crisp.
- Remove the baking sheet from oven. Transfer the wraps to serving plates and enjoy!
| Main Ingredient: | Cauliflower |
| Cooking Method: | Bake |
| Course: | Lunch, snack |
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