These are the best so far! I don't care if you're vegan or not, completely delicious. I love the March theme of wraps. I'm pretty sure my kids might get a little tired of it by the end of the month, 5 weeks of wraps! I love it though and this one is my favorites. You don't have to put these suckers in a wrap , you could just eat them like wings!
So let's get started!
WHAT DO I NEED
1 head of cauliflower cut into large bite size pieces
1 cup of almond milk unsweetened
1 cup flour
2 tsp garlic powder
1 tsp onion powder
1 1/4 cups of hot sauce
2 tablespoons of vegan butter melted
4 celery stalks thinly sliced. Finely chop leafy tops for garish
½ head of leafy green lettuce chopped into bite size pieces.
4-6 10 inch whole grain wraps
FOR THE BLUE CHEESE
1 cup of vegan mayo
1/8 block of extra firm tofu with fluid squeezed out.
1 ½ tsp tahini
1 tsp lemon juice
1 tsp apple cider vinegar
1 tsp garlic powder
½ tsp salt
WHAT TO DO
Preheat oven to 450 degrees.
Mix up that batter, milk, flour, and garlic powder. Should be pretty thick. Coat those bite size pieces and place them on a greased baking sheet or a baking sheet lined with parchment paper and place in the oven for 20 minutes.
While those cauliflower bites are in the oven mix up the sauce. Hot sauce and melted vegan butter.
Take the bites out of the oven and coat them with the hot sauce mixture and put them back in for another 5-8 minutes, don't let them get too mushy. Now you're ready to go.
Mix mayo, tahini, lemon juice, ACV, garlic powder, salt. Crumble the tofu into the mixture. Mix together and your all set.
TIME TO ROLL THEM UP!
Place 10 inch whole grain wrap on flat surface. Place lettuce, Cauliflower bites, celery, blue cheese sauce, and chopped celery tops. Roll it up Chipolte style. Enjoy!
As usual my Lab Daisy is supervising very closely, Love her!
The final product!
Take care of you,