Vegan Buffalo Cauliflower Wraps

Vegan Buffalo Cauliflower Wraps

1 head of cauliflower, cut into florets (about 4 cups chopped)
3/4 cup brown rice flour
3/4 cup unsweetened almond milk (plus more as needed to adjust consistency)
pinch of black pepper
1/2 cup Frank’s Buffalo Sauce
1 package soft tofu
3 tbsp fresh lemon juice
1 tbsp apple cider vinegar

  • Pre-heat the oven to 425 degrees F.
  • Mix the flour, milk and pepper together in a bowl and let sit for 5 minutes. Adjust the liquid if needed to create a thick but slightly drippy batter.
  • Dip the cauliflower florets into the batter and place on a baking sheet lined with parchment paper or a silicone baking mat.

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