These Buffalo Cauliflower Wraps can be used with either chicken or cauliflower but I highly recommend the cauliflower version you will read down below. Cauliflower is a part of the cruciferous vegetable family which contain high amounts of sulfur-containing compounds called glucosinolates that fight and help to prevent cancer (I’m in), just a quick tip in case one of your friends asks you where the meat is.

Serving Size: 2-4 (depends how many you eat)              Prep Time:  20 min               Cook Time: 20 min

Cooking With Brashley – Episode 7

In this episode you’ll learn why cabbage reduces sugar cravings, the benefits of avocados, how to juice lemons easily without getting seeds in your food and how to make a healthy blue cheese dressing.

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Ingredients:

  • 1 large organic head of cauliflower
  • 2 tbsp chilli powder
  • 2 tbsp garlic powder
  • 2 tbsp paprika
  • 2 tbsp of melted coconut oil
  • 1/2 cup of organic/grass fed butter
  • 1/2 cup of franks
  • 2 Organic Ripe Avocados
  • 1 head of romain hearts
  • 1/2 cup of shredded red cabbage
  • green onion
  • 1/3 cup of graass fed sour cream
  • 1/3 cup or avocado/organic mayo
  • blue cheese crumble
  • 1 lemon
  • dill (optional)
  • Sea salt
  • Pepper
  • Plant-based Wraps – we use Live Organic wraps, which are plant-based, organic, gluten and refined-sugar free (Click here for a 15% off discount on all online orders from Live Organic)
    *you can also use boston lettuce as another alternative to a typical processed wrap

Directions:

Buffalo Cauliflower Wraps

  1. Preheat oven to 375
  2. Break apart cauliflower into florets and wash (set aside in big bowl)
  3. Combine, chilli, garlic and paprika and toss over cauliflower
  4. Add melted coconut oil to cauliflower and spices and mix up nicely in bowl (set aside because were gonna make a homemade buffallo sauce and toss on our cauliflower)
  5. For the buffalo sauce combine butter and franks in a sauce pan and heat on medium heat till both combine nicely (stir occassionalyto get a good consistency)
  6. Now pour half of your buffalo sauce over cauliflower mix and toss in bowl (save half the sauce for end product)
  7. Place on a baking sheet lined with parchment and toss in oven for approx 20 min

Blue cheese sauce

  1. Add sour cream and mayo into a bowl
  2. Break apart blue cheese into a fine crumble with your hands and add to bowl
  3. Squeeze in juice of half or full lemon (to your taste but i like to use the whole lemon)
  4. Optional add 1/4 cup of freshly chopped dill (makes the dressing pop)
  5. Add in salt and pepper and stir

Toppings

  1. Chop up romaine hearts
  2. Slice avocado into 1/8 slices (each half 4 slices)
  3. Chop up red cabbage very fine
  4. chop up your green onion for the finished product

The Big Finish

  1. Remove cauliflower from oven (if not crispy enough broil on high for 3-5 mins), place cauliflower in bowl and use a 1/4 of the buffalo sauce to toss cauliflower in again (leaving some to use on top or as needed)
  2. Smother bottom of wrap in blue cheese, now place some romaine lettuce, avocado and red cabbage on wrap (in that order)
  3. Place 3-4 large florets on top,
  4. Now drizzle some more blue cheese sauce on top (and more buffalo sauce if you like)
  5. Sprinkle those green onions on top to make it look as beautiful as my wife ash and enjoy people!!!
  6. Repeat steps 1-5 until everything is gone

Recommended Recipes:

Spaghetti Squash with Jalapenos & Shrimp

Cauliflower Grits with Southern Style Shrimp