If you, like me, are welcoming spring with open arms, and have abandoned steaming bowls of soup and other winter-esque foods until cold weather returns, you may find yourself scrambling to remember how to cook lighter and fresher meals. In between swapping out heavy sweaters and boots for rain coats and t-shirts, you, like me, may end up at the market, staring at all the fresh spring produce. It’s possible you’ll fill your grocery bags with all the fresh vegetables you can find, and then find yourself staring at piles of asparagus, avocados, bell peppers, and tomatoes, unsure how to proceed. Yes, you could make a salad– salads are delicious– but salad every single day could be boring. Plus, it’s still chilly at night, and a little warmth would be nice. Try making these Buffalo Cauliflower Wraps. They’re filled with roasted, flavorful cauliflower, and piled up with whatever fresh veggies you want.
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Making Buffalo Cauliflower Wraps
To make these wraps, simply toss your cauliflower in a little flour, water, hot sauce, and honey (or whatever sweetener you like). Just like when making Buffalo Cauliflower Wings, use whatever hot sauce you want! If you want a traditional ‘buffalo wing’ taste, try Franks Red Hot sauce, but I just stick to my favorites (Cholula or Sriracha). Roast the cauliflower for about 20 minutes, and then put it on some warm tortillas. Pile your tortillas high with whatever fresh vegetables you have on hand- I usually use spinach, tomato, and avocado. Drizzle some more hot sauce on top if you like, and top it off with some blue cheese dressing (or whatever dressing you prefer- my favorite is this OPA Greek Yogurt Blue Cheese). Wrap the tortilla up and dig in.
Note: Substitute honey for agave syrup, sorghum, or molasses, and use a vegan salad dressing instead of regular blue cheese to keep this vegan-friendly. Also, I almost always buy my cauliflower at Aldi for less than $2 (it’s normally $1.79 here). I’ve seen it at other supermarkets locally for closer to $5 (and no, it wasn’t organic). Save your money– buy the cheaper cauliflower.
Want more ideas for light dinners? Try these:
Buffalo Cauliflower Wraps
- 1 head cauliflower, cut into florets
- 1/2 cup flour
- 1 cup water
- 1 tsp garlic paste or minced garlic
- 1/4 cup hot sauce (use your favorite)
- 1 tsp honey (or sub molasses/sorghum/agave syrup)
- salt + pepper to taste
- 4 large tortillas (warmed or grilled)
- Blue Cheese Dressing (or other dressing / vegan dressing of choice)
- Any other toppings you want: hot sauce, spinach, lettuce, avocado, diced tomato etc
Preheat oven to 450F, and line a baking sheet with foil. Spray foil with oil (or brush with butter).
Cut your cauliflower into small pieces (or slice large pieces in half so they cook through).
Mix all ingredients except cauliflower in a large mixing bowl. Add cauliflower and toss.
Remove cauliflower from bowl with a slotted spoon, and place on baking sheet in a single layer. Roast 20-25 minutes. If you want them extra crispy, switch the oven to broil the last 5-10 minutes (but watch to make sure they don't burn).
Warm tortillas, and serve with cauliflower and other desired toppings.
These can also be served cold later, by preparing all the ingredients and keeping them refrigerated until you're ready to put the wraps together.
Roasted Cauliflower adapted from: Food.com