Prep Time: 10 minutes
Cook Time: 45 minutes
For the cauliflower
¾ cup almond flour
¼ teaspoon fine sea salt
¼ teaspoon pepper
8 cups cauliflower florets
1 tablespoon coconut oil, melted
½ cup hot sauce (like Frank’s)
For the wraps:
8 butter lettuce leaves
1 stalk celery, sliced into matchsticks
1 carrot, sliced into matchsticks
For the Blue Cheese Dressing:
1/4 block of extra firm organic tofu
1/2 tsp garlic powder
1 cup Vegan mayonnaise
1/4 tsp tahini
1 tsp lemon juice
1 tsp apple cider vinegar
Chill the dressing for at least an hour in the fridge to allow all the flavors to meld.
For the cauliflower: Preheat oven to 450 F. In a large bowl, drizzle the olive oil over the cauliflower and toss to coat well. Add almond flour and toss to coat. Pour cauliflower onto a parchment-lined baking sheet and spread out into one layer. Roast for 20 minutes or until cauliflower starts to get tender. Take out of oven and pour back into the large bowl.
Pour hot sauce over cauliflower and toss to coat. Place back on a baking sheet and roast for another 10-15 minutes or so until cauliflower starts to get crispy on the edges.
For the dressing:
In a medium bowl, mix all ingredients except the tofu until you have a nice creamy dressing like consistency. Crumble tofu into the dressing mixture to resemble blue cheese crumbles.
Line butter lettuce leaves with dressing and then top with carrot and celery matchsticks and a few pieces of cauliflower. Roll and eat.