# What You Need:
→ Cauliflower & 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
# Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, plant-based milk, garlic powder, smoked paprika, salt, and black pepper until smooth.
03 - Add cauliflower florets to the batter and toss to coat evenly. Arrange in a single layer on the prepared baking sheet.
04 - Bake for 20 minutes, flipping halfway through.
05 - Combine buffalo sauce and melted vegan butter in a bowl.
06 - Remove cauliflower from oven. Toss baked florets in buffalo sauce mixture, return to baking sheet, and bake for another 10 minutes until crispy and coated.
07 - In a large bowl, mix vegan mayonnaise, plant-based milk, dill, lemon juice, minced garlic, salt, and black pepper. Add cabbage, carrots, red onion, and parsley, then toss until well coated.
08 - Warm tortillas in a dry skillet or microwave until pliable.
09 - Spread a generous layer of ranch slaw onto each tortilla. Top with buffalo cauliflower, avocado slices, and cilantro if desired.
10 - Roll up wraps tightly, slice in half, and serve immediately.
