Bad- to- the- Bone Buffalo Cauliflower Wraps

I tried this recipe for the first time this fall when I was visiting the Ashram this
past fall for a 7-day detox, hiking and yoga retreat. They are incredible!

Ingredients: serves 4-6

1 medium/large head of cauliflower
1/4 cup brown rice, almond flour, or any other GF flour of choice
2 TBS arrowroot or thickening agent of choice
1 TSP garlic granules
1 TSP salt
1/2 TSP white pepper
3 TBS paprika
Cayenne to taste
2 TBS apple cider vinegar
4 TBS lemon juice
3 TBS coconut or organic canola oil
Romaine leaves or swiss chard- 2 per person

Prep:

Preheat oven to 450 degrees.
Trim the cauliflower into little florets and combine them in a large bowl with the vinegar, lemon juice and oil, tossing to coat.

In a separate bowl, mix together the almond meal, dry arrowroot, paprika, garlic granules, salt, pepper and cayenne until well- coated.

Transfer to a large baking tray and spread out evenly- try to avoid having the cauliflower clump together. Bake for 15 minutes, turn, and then bake again for another 20 minutes until browned and crispy.

Wrap the cauliflower in swiss chard or romaine and serve with your sauces of choice on the side: we had fresh salsa, vegan cheese, guacamole, and tomatillo sauce. You can also serve with rice and black beans for additional sides but I found this to be filling on its own!

It’s fab!



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