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9) Buffalo Cauliflower Vegan Pinwheels

Spicy snack energy without the meat. The heat is bright and tangy, and my kids will eat these if I promise ranch on the side. Ranch fixes most things in this house.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 head cauliflower cut into small florets (about 4 cups)
  • 1 cup unsweetened almond milk
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 cup hot sauce Frank's-style
  • 2 tbsp vegan butter melted
  • 8 large spinach-tomato wrap tortillas
  • 1 cup shredded vegan cheddar
  • 1 cup shredded romaine
  • 1/2 cup vegan ranch dressing

Method
 

  1. Preheat oven to 425°F and line a baking sheet with parchment.
  2. Whisk almond milk and flour into a batter. Stir in spices. Toss cauliflower in batter, then coat with panko.
  3. Bake 20 to 25 minutes until crisp, flipping once.
  4. Mix hot sauce and melted vegan butter. Toss roasted cauliflower in sauce.
  5. Lay a tortilla flat, spread 2 tbsp ranch, sprinkle cheese and romaine, then add a row of sauced cauliflower.
  6. Roll tightly, wrap in plastic, chill 15 minutes, then slice into 1-inch pinwheels.