Love Note – Buffalo Cauliflower Wraps

*New Harping On food obsession alert*

I’ve introduced this blog to the delights of Tofu Thursdays: now I have another culinary favourite to add to my repertoire. Monday night has become Buffalo Cauliflower Wraps Night (the catchiest name you will ever find).

First and foremost, thanks go initially to my lovely friend Dee who runs a blog called ‘Estrella’ (www.estrellablog.com) and who introduced me to this amazing meal. Dee is a Psychology graduate, currently training to be a life coach. Her writing revolves around personal development, conflict resolution and many other brilliant things. Head to her blog to find out more.

I have long been a proponent of the fajita and the falafel wrap (if you’re in Manchester, get down to ‘Falafil’ opposite Manchester Metropolitan University on Oxford Road, the best falafel wrap for the lowest price you will ever find). These wrap-revolving meals are tasty, quick and easy to make, and ensure that dinner time is as interactive and fun as possible. Buffalo Cauliflower Wraps are an excellent variation and addition to the wrap oeuvre, especially if you are vegan or are thinking of cutting down on the amount of meat you eat. I’ve added chickpeas to add a bit more protein and have developed a vegan ranch dressing using cashew nuts.

Ingredients

Group 1 -Bulk

Cauliflower

Tin of chickpeas

A healthy dose of Buffalo hot sauce (or Peri Peri sauce if you’re desperate)

2tbsp of olive oil (or other oil variation)

1 tsp. of chilli powder

1 tsp. of garlic powder

1 tsp. of paprika

1 tbsp. of golden syrup

2 avocados

Lettuce: I opt for either sweet gem lettuce or romaine lettuce

Wraps

 

Group 2 – Salsa

4/5 salad tomatoes

1/4 tsp. of chilli flakes

1 tsp. of basil

 

Group 3 – Vegan ranch dressing

Bag of cashew nuts from Aldi

Water

1 tbsp. white wine vinegar

1 tsp. garlic powder

1tsp. onion powder

1 tbsp. dry parsley

1tbsp. dry chives

½ tbsp. dry coriander

Optional: 2 tbsp. sesame oil and dash of soy milk

 

Method

 

1. Preheat oven to 220 degrees Celsius
2. Place cashew nuts into a Pyrex bowl
3. Boil kettle, pour over cashew nuts and fill the bowl
4. Place a plate over the top of the bowl and allow to soak. Apparently the longer you soak the cashews the better, but I always forget and this turns out just fine
5. In a large bowl, combine hot sauce (enough to cover the cauliflower, add more if necessary), olive oil, chilli powder, garlic powder and paprika
6. Wash and chop up the cauliflower into sizeable florets. Add to the bowl
7. Open the chickpeas and stir in with the cauliflower and other ingredients
8. Pour the mixture into a baking tray
9. Drizzle the golden syrup over the cauliflower and chickpeas
10. Put into the oven for twenty minutes (until slightly crisp around the edges)
11. Cube the avocados and place into a bowl
12. Roughly chop up the lettuce and put onto a plate
13. Dice the tomatoes and place into a bowl. Add the chilli flakes and basil to make a cool salsa
14. Drain the cashew nuts
15. Put them into a NutriBullet, blender or food processor
16. Add white wine vinegar, garlic powder, onion powder, parsley, chives, coriander, sesame oil and soy milk. Add water until you get to the maximum line of the cup
17. Whizz up until creamy. It may appear a bit sludgey but it doesn’t matter
18. Transfer into a jug and pop into the freezer to help speed up the cooling
19. Remove the cauliflowers and chickpeas from the oven and transfer them back into the original mixing bowl
20. Put the wraps onto a plate and warm them up in the microwave for 30 seconds
21. Move all of your plates and bowls to the dining table area
22. Remove the vegan ranch dressing from the freezer
23. Get wrapping