# What You'll Need:
→ Cauliflower Bites
01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 1 cup all-purpose flour
03 - 1 cup unsweetened plant-based milk (such as almond, soy, or oat)
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1 cup panko breadcrumbs
→ Buffalo Sauce
09 - 1/3 cup hot sauce (such as Frank’s RedHot)
10 - 2 tablespoons vegan butter, melted
11 - 1 tablespoon maple syrup
→ Wrap Assembly
12 - 4 large flour tortillas
13 - 1 cup shredded lettuce
14 - 1 small carrot, julienned
15 - 1 small cucumber, thinly sliced
16 - 1/2 small red onion, thinly sliced
17 - 1/2 cup vegan ranch dressing
18 - Fresh cilantro or parsley, chopped (optional)
# Steps to Follow:
01 - Set oven to 425°F and line a baking sheet with parchment paper for non-stick roasting.
02 - In a large bowl, whisk together flour, plant-based milk, garlic powder, smoked paprika, salt, and black pepper until a smooth batter is formed.
03 - Individually dip cauliflower florets into the batter, allowing excess to drip off, then roll in panko breadcrumbs to coat evenly. Arrange florets in a single layer on the prepared baking sheet.
04 - Bake cauliflower florets for 20 minutes, flipping halfway through, until golden brown and crisp.
05 - In a small bowl, combine hot sauce, melted vegan butter, and maple syrup; whisk until fully blended.
06 - Remove baked cauliflower from the oven and gently coat with buffalo sauce. Return to the baking sheet and bake for an additional 10 minutes until edges are caramelized and crispy.
07 - Heat flour tortillas in a dry skillet or microwave until pliable.
08 - Spread vegan ranch dressing on each tortilla, then layer with lettuce, carrot, cucumber, red onion, and buffalo cauliflower bites. Drizzle with additional ranch and garnish with fresh herbs as desired.
09 - Fold in the sides of each tortilla and roll tightly. Slice in half for presentation and serve immediately.
