Have you ever tried buffalo cauliflower? They’re delicious on their own but even better wrapped up with quinoa, hearty veggies, and creamy ranch dressing. This filling wrap features buffalo cauliflower bites, kale, quinoa, carrot, celery, and a tangy vegan ranch dressing.
Most people wouldn’t think to make this wrap at home, let alone at one of the country’s premium sporting venues! Baller’s star, Omar Miller, hits the kitchen with Chef Ross Luciano to swap secrets and share this award-winning recipe!
Try it as a wrap or a salad, either way, cauliflower never tasted so good!
These wraps are easy to make and the ingredients can be prepped ahead so you can quickly assemble the wraps as you need them. They make a tasty grab-and-go or try them for a weekend lunch with a big side of homemade sweet potato fries or plate of veggies you can dip in the extra vegan ranch dressing.
Buffalo Cauliflower Wrap
For the dressing:
- 1/4 cup seasoned rice vinegar
- 1/2 cup extra virgin olive oil
- 1 clove Melissa's Peeled Garlic minced
- 1 tbsp dijon mustard
- 2 tsp fresh parsley
For the salad:
- 8 oz kale stem removed, chopped
- 8 oz Melissa's Cooked Quinoa crumbled
- 2 ea carrots medium, shredded
- 2 stalks celery thinly sliced
- 2 ea roma tomatoes diced small
For the buffalo caulifllower
- 1 ea egg slightly beaten
- 1 cup water ice cold
- 1 cup all-purpose flour
- 1 head cauliflower florets only
- 1 cup buffalo sauce
- 6 ea spinach tortillas
- Canola Oil for frying
- In a bowl, whisk together the dressing ingredients. Set aside.
- In another bowl, toss the salad ingredients together and then mix in the dressing. Set aside.
- In another bowl, mix together the egg and the ice-cold water. Mix in the flour until just combined. Do not over mix.
- Heat the canola oil to 350ºF.
- Dip the cauliflower florets into the tempura batter and carefully set them into the hot oil. Fry them until golden brown and drain them on paper towels. Toss the cauliflower in the hot sauce.
- To make the wraps, quickly heat a tortilla on the stove burner to soften it up a little. Lay it on a flat surface. Place 1/6 of the salad on the bottom third of the tortilla. Top with 4 or 5 cauliflower florets. Roll the tortilla up like a burrito by pulling the bottom edge over the filling, folding in the sides and rolling it up the rest of the way. Repeat for the remaining 5 wraps. Makes 6 servings.