# Components:
→ Cauliflower and Buffalo Sauce
01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 1 cup all-purpose flour
03 - 1 cup unsweetened plant-based milk
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1 cup buffalo hot sauce, vegan
09 - 2 tablespoons vegan butter, melted
→ Ranch Slaw
10 - 2 cups shredded green cabbage
11 - 1 cup shredded carrots
12 - 1/2 cup thinly sliced red onion
13 - 1/4 cup chopped fresh parsley
14 - 1/3 cup vegan mayonnaise
15 - 2 tablespoons unsweetened plant-based milk
16 - 2 tablespoons chopped fresh dill
17 - 1 tablespoon lemon juice
18 - 1 garlic clove, minced
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
→ Assembly
21 - 4 large flour tortillas
22 - 1 ripe avocado, sliced
23 - Fresh cilantro leaves, optional
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together flour, plant-based milk, garlic powder, smoked paprika, salt, and black pepper until smooth. Add cauliflower florets to the batter, tossing to coat evenly. Arrange on the prepared baking sheet in a single layer.
02 - Bake cauliflower for 20 minutes, flipping halfway through. While baking, combine buffalo sauce and melted vegan butter in a separate bowl.
03 - Remove cauliflower from oven after 20 minutes. Toss the baked florets in the buffalo sauce mixture, then return to the baking sheet and bake for an additional 10 minutes until crispy and fully coated.
04 - In a large bowl, mix vegan mayonnaise, plant-based milk, dill, lemon juice, minced garlic, salt, and black pepper. Add shredded cabbage, carrots, red onion, and parsley; toss until well coated.
05 - Warm tortillas in a dry skillet or microwave until pliable and ready for filling.
06 - Spread a generous layer of ranch slaw onto each tortilla. Top with buffalo cauliflower, avocado slices, and cilantro if desired. Roll up the wraps tightly, slice in half, and serve immediately.
