Crispy cauliflower buffalo wraps! Two nights in a row… requested by the hub! You’ve gotta try them! They’re pretty fabulous.
Ingredients:
1 head of cauliflower = about 40 cauliflower florets
Batter:
1/2 cup oat flour
1/2 cup veggie broth
1 tsp garlic salt
1/4 tsp chili powder
1/8 paprika
*Mix all ingredients together in a bowl. Dip each floret in the batter and place on a lined baking sheet. Bake in the oven at 350 F for 25 minutes or until the batter turns a golden brown.
Buffalo sauce:
1/2 cup organic chili sauce
1/4 cup coconut oil or veggie oil
1 tbsp. white rice vinegar 1 tbsp. Anne’s vegan Worcestershire sauce
1 tsp. cayenne pepper
1/2 tsp. paprika
1 garlic clove (pressed)
1 tsp. Tapitío hot sauce
Salt to taste
*Whisk buffalo sauce ingredients together in a pot over low heat. Whisk until the color turns creamy red/orange. Pour sauce on top of the crispy buffalo bites! Serve with butter lettuce wraps, avocados, tomatoes, green onions and a garlic coconut cream sauce.
