Source: This Savory Vegan | Serves: 2 | Time: 35 min
Used reduced fat cream cheese instead of vegan cream cheese
Used an old recipe for vegan ranch
Skipped the broiler instructions and increased the amount of time in the oven to make up for it
1/2 head #cauliflower cut in bite-sized pieces
4 tsp olive oil
1 tsp garlic powder
1 tsp chili powder
1/2 cup buffalo sauce separated
Pepper, to taste
1/4 red onion sliced
2 tbsp cream cheese (use vegan to keep the whole darn thing vegan)
Salt, to taste
2 large tortillas
1/4 cup cilantro chopped
Vegan ranch for dipping
Preheat oven to 425 degrees and line a baking sheet with foil or a silpat.
In a large bowl combine cauliflower, olive oil, garlic powder, chili powder, pepper and 1/4 cup of buffalo sauce. Stir to combine. Spread evenly on baking sheet and cook for 25 minutes, flipping halfway. Remove from the oven. Place cauliflower back in the bowl. Add remaining buffalo sauce and stir to combine.
While the cauliflower cooks, blend the avocado, cream cheese, and salt together.
Heat a pan over medium high heat and spray with non-stick spray.
Spread desired amount of avocado mixture on half of a tortilla. Top with half of the cauliflower mixture, red onion slices and cilantro. Close the tortilla and place in pan. Cook until browned on both sides - approx. 2-3 minutes per side.
Remove from the pan and repeat with remaining ingredients.
Serve with vegan ranch.
Food & Drink
9 glasses of water
2 cups of coffee
3 diet cokes
Mini baby bell
Banana with fat free Greek yogurt
3 mile long walks
8,800+ total steps