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7 years ago

Buffalo Cauliflower Cabbage Wraps With Sweet Potato Fries
[Vegan]

AF By: Amanda Froelich

Author Bio

Healthy recipes from a plant-based chef. Amanda Froelich is an RHN, plant-based chef, certified Reiki master... Read More

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Buffalo Cauliflower Cabbage Wraps With Sweet Potato Fries [Vegan]

25

A simple and veggie packed recipe!

Ingredients You Need for Buffalo Cauliflower Cabbage Wraps With Sweet Potato Fries [Vegan]

1 head of cauliflower, chopped into bite-sized pieces
1 1/2 cups purple cabbage, thinly sliced
2 tablespoons coconut oil, melted
1 tablespoon cayenne (or more if you love spice like me!)
3/4 tablespoon fermented jalapeño flakes
1 teaspoon cumin
1 tablespoon turmeric
1/3 cup nutritional yeast
1 teaspoon garlic powder
2 tablespoon apple cider vinegar
2-3 teaspoons sea salt (depending on taste)
Coconut tortillas (paleo)
Mixed greens
Raw Tahini or Avocado (sliced)

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How to Prepare Buffalo Cauliflower Cabbage Wraps With Sweet Potato Fries [Vegan]

Preheat oven to 415ºF. Line a large baking pan with parchment paper.
Thinly slice cabbage; add to medium-sized bowl. Toss with cauliflower, cut into bite-sized pieces.
Add melted coconut oil, apple cider vinegar, cayenne, fermented jalapeño flakes, nutritional yeast, cumin, garlic powder, and sea salt. Mix thoroughly with a large spoon or with your hands (be sure to wear gloves! This is a spicy mix).
Spread the mixture on a large baking pan with parchment paper. Bake for 25 minutes, stopping halfway through through to mix with a spatula to ensure it cooks evenly. If you want crispier vegetables, cook for an additional 5-10 minutes, depending on altitude.
While the cabbage and cauliflower mix cools, prepare your coconut tortillas, tahini, and mixed greens. You can set it up assembly-line style for an easy meal. Make your wraps as desired and enjoy with sweet potato fries.
Leftovers will store 7 days in the fridge.

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