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Crispy buffalo cauliflower wraps have surged in popularity as a delicious and healthier alternative to traditional buffalo wings. Combining the satisfying crunch of fried cauliflower with the unmistakable heat of buffalo sauce, these wraps are a culinary delight that caters to vegetarians and anyone looking to incorporate more plant-based meals into their diet. Not only are they packed with flavor, but they also offer a variety of nutritional benefits, making them an ideal choice for health-conscious eaters.

Crispy Buffalo Cauliflower Wraps

Discover the mouthwatering world of crispy buffalo cauliflower wraps, the perfect plant-based twist on traditional buffalo wings. These flavorful wraps combine the satisfying crunch of cauliflower with zesty buffalo sauce, creating a delicious dish that's ideal for game days or quick lunches. Packed with nutrients and customizable to suit various dietary needs, these wraps deliver both taste and health benefits. Learn how to prepare them step-by-step and elevate your meals with creative serving suggestions. Enjoy a delightful culinary experience that caters to both vegetarians and health-conscious eaters!
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Ingredients
  

For the Crispy Cauliflower:

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

1 cup all-purpose flour (can use gluten-free flour as an alternative)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to match your spice preference)

1/2 teaspoon salt

1 cup cold water

1 cup panko breadcrumbs

Oil, for frying (vegetable or canola oil works best)

For the Buffalo Sauce:

1/2 cup hot sauce (e.g., Frank's RedHot)

1/4 cup unsalted butter or a vegan butter substitute

1 tablespoon apple cider vinegar

1 teaspoon Worcestershire sauce (or vegan Worcestershire sauce)

For the Wraps:

4 large whole wheat or spinach tortillas

1 cup lettuce, shredded (romaine or iceberg for crunch)

1 medium tomato, diced

1/2 cup red onion, thinly sliced

1/2 cup ranch dressing or blue cheese dressing (vegan alternative available)

Fresh cilantro or parsley, for garnish (optional)

Instructions
 

Prepare the Cauliflower: In a spacious bowl, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, and salt. Gradually pour the cold water into the dry mix while whisking until you achieve a smooth, lump-free batter.

    Bread the Cauliflower: Take each cauliflower floret and dip it into the batter, ensuring it’s fully coated and allowing any excess batter to drip off. Next, roll each floret in panko breadcrumbs, gently pressing down to ensure the crumbs stick well.

      Fry the Cauliflower: In a deep skillet or fryer, heat oil over medium-high heat until shimmering. In batches, fry the breaded cauliflower for about 4-5 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the fried cauliflower and place them on a paper towel-lined plate to absorb any excess oil.

        Make the Buffalo Sauce: In a small saucepan, melt the butter over medium heat. Once melted, add in the hot sauce, apple cider vinegar, and Worcestershire sauce. Stir continuously until everything is evenly mixed and warmed through. Remove from heat and set aside.

          Toss in Sauce: In a large mixing bowl, add the crispy cauliflower and pour the prepared buffalo sauce over it. Gently toss the cauliflower until each piece is well-coated with the tangy sauce.

            Assemble the Wraps: Place a tortilla flat on a clean surface. Layer on a handful of shredded lettuce, followed by the diced tomato, sliced red onion, and a generous serving of the buffalo cauliflower. Drizzle ranch or blue cheese dressing over the top as desired.

              Wrap it Up: Fold the sides of the tortilla inward and then roll tightly from the bottom to secure all the fillings. Repeat the process with the remaining tortillas and fillings.

                Serve: Cut each wrap in half diagonally for easy eating and serve immediately. Optionally, garnish with fresh cilantro or parsley for a pop of color and flavor.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4