Buffalo Cauliflower Wraps with a Vegan Bleu Cheese
One head makes enough for 5-6 wraps, depends on how full your wraps are.
This recipe is two fold: baked cauliflower florets and the blue cheese sauce
For the Buffalo Cauliflower you will need this:
1 head of cauliflower diced in to large pieces
Your favorite hot sauce, I use Franks
1 tablespoon Ghee or oil
Vegan Blue Cheese:
3/4 cup vegannaise (like mayonnaise but without egg)
1 teaspoon fresh Italian parsley, minced
1 teaspoon garlic, fresh and minced
2 tablespoons minced onion
2 caps of apple cider vinegar
1 good squeeze of lemon
*optional: this is not vegan, but if that is not a concern for you and you just want dairy free, then add a bit of Worcestershire sauce.
1/4 cup crumbled firm tofu (strain or squeeze out excess water)
1. Preheat oven to 400 degrees. Add cauliflower to pan and drizzle with oil or ghee. Bake for 15 minutes. Remove and cover in Franks. Return to oven and bake until tender or to your liking. Some people like a firmer piece to add texture to each bite.
2. While cauliflower is baking make your sauce. Add all of the ingredients and stir.
3. Fill each wrap with lettuce and spicey cauliflower. Add the Vegan Blue Cheese and serve.
4. Store all left overs in the refrigerator for 3-5 days. Sauce may last longer.