# What You’ll Need:
→ Cauliflower
01 - 1 medium head cauliflower, cut into bite-sized florets
→ Batter & Coating
02 - ¾ cup all-purpose flour
03 - ½ cup water
04 - ½ teaspoon garlic powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
08 - 1 tablespoon olive oil (for baking)
→ Buffalo Sauce
09 - ⅓ cup hot sauce (e.g., Franks RedHot)
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon honey or maple syrup (optional)
→ Wraps & Fillings
12 - 4 large flour tortillas
13 - 1 cup shredded lettuce
14 - 1 medium carrot, julienned
15 - 1 celery stalk, thinly sliced
16 - ¼ small red onion, thinly sliced
→ Blue Cheese Dressing
17 - ½ cup sour cream or Greek yogurt
18 - ¼ cup mayonnaise
19 - ⅓ cup crumbled blue cheese
20 - 1 tablespoon lemon juice
21 - Salt and pepper, to taste
# How to Make It:
01 - Set the oven to 425°F and prepare a baking sheet with parchment paper and a light coat of oil.
02 - Whisk together flour, water, garlic powder, smoked paprika, salt, and black pepper until smooth.
03 - Toss cauliflower florets in the batter ensuring even coverage, then place on the baking sheet.
04 - Lightly drizzle or spray olive oil over the coated florets and bake for 20 minutes, turning once halfway through.
05 - While baking, combine hot sauce, melted butter, and honey or maple syrup in a small bowl.
06 - Remove cauliflower from oven, toss with buffalo sauce, return to the baking sheet, and bake an additional 10 minutes until crisp and caramelized.
07 - Mix sour cream, mayonnaise, crumbled blue cheese, lemon juice, salt, and pepper until well combined.
08 - Gently warm flour tortillas to enhance pliability.
09 - Spread blue cheese dressing on each tortilla, then layer buffalo cauliflower, shredded lettuce, julienned carrot, sliced celery, and red onion.
10 - Optionally drizzle more dressing atop the fillings, roll the tortillas tightly to enclose, and serve immediately with extra celery sticks and carrot if desired.
