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To achieve the perfect crunch in your Buffalo Cauliflower Wraps, it's essential to master the baking process. The right temperature and timing can make a significant difference in texture.

Crunchy Buffalo Cauliflower Wraps

Discover the flavorful Crunchy Buffalo Cauliflower Wraps, a fantastic vegetarian dish that satisfies cravings while keeping your meal healthy. This recipe features crispy, batter-fried cauliflower tossed in zesty buffalo sauce, wrapped in a soft tortilla and loaded with fresh veggies like lettuce, tomatoes, and avocados. Perfect for lunch, dinner, or a party, these wraps offer a delicious way to embrace plant-based eating without sacrificing taste. Try them today for a tasty twist on traditional wraps!
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Ingredients
  

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

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

1 cup buttermilk (or substitute with plant-based milk mixed with 1 tablespoon of vinegar)

1 cup panko breadcrumbs (for an extra crispy texture)

1 cup buffalo sauce (adjust to your preferred spice level)

2 tablespoons olive oil

Salt and freshly cracked black pepper, to taste

4 large whole grain or spinach tortillas

1 cup shredded lettuce

1 large tomato, diced

1 ripe avocado, sliced

½ cup blue cheese or ranch dressing (for drizzling)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to make for easy cleanup later.

    Prepare the Batter: In a mixing bowl, combine the all-purpose flour, a pinch of salt, and freshly cracked black pepper. Gradually whisk in the buttermilk until you achieve a smooth batter without lumps.

      Coat the Cauliflower: Take each cauliflower floret and dip it into the batter, ensuring it’s thoroughly coated. Allow any excess batter to drip off, then roll each floret in panko breadcrumbs until fully covered for that irresistible crunch.

        Bake the Cauliflower: Arrange the coated cauliflower florets onto the prepared baking sheet in a single layer. Drizzle the olive oil over the florets and bake in the preheated oven for 25-30 minutes. Halfway through, flip the florets to ensure they bake evenly, until they are golden brown and crispy.

          Add Buffalo Sauce: Once the cauliflower is baked to crispy perfection, transfer them to a large mixing bowl. Pour the buffalo sauce over the hot florets and gently toss until each piece is evenly coated in the sauce.

            Assemble the Wraps: Lay out each tortilla on a clean surface. Start by layering a generous handful of shredded lettuce, followed by the diced tomato, the buffalo cauliflower, and slices of avocado. Finish with a drizzle of blue cheese or ranch dressing for added creaminess.

              Wrap it Up: Carefully fold the sides of each tortilla inward and then roll them tightly from the bottom up, securing the fillings inside. If desired, use a toothpick to hold the wraps together.

                Serve: Slice each wrap in half for easier handling, and serve immediately. Pair with extra buffalo sauce or your choice of dipping sauce on the side for an extra kick. Enjoy your wonderfully crunchy and spicy wraps!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings