Sunday nights are a fun yet exhausting end to the weekend. Mark and I go to the rink, generally not at the same time, and play hockey with our individual teams. We get quality adult shenanigans and fun to finish off the weekend and other than the fact that that often means a too-late bedtime, it’s a highlight of our week.
We generally play on separate teams so that we don’t ALWAYS need childcare for Sunday evenings. Our league has grown so much that some games are 6pm starts while the late game doesn’t hit the ice until 10pm. If I didn’t love hockey and these people, there’s just no way. We’re not out that late on date nights even!
The hockey is fun, the people are even better. One of my friends is a farmer and he texted a few weeks ago saying he had a cauliflower and asked if I wanted it…to which I replied, “Of course!”. I walked in the locker room to find a 25-pound tomato box heaped with the biggest head of cauliflower I’ve ever seen. It was too big to sell, he said! The cauliflower was tilted on its side to fit and the lid to the box wouldn’t fit with the cauliflower heaping over the top of the box. MASSIVE.
My cauliflower supplier and I got to talking about cooking and I learned that he’s mostly vegan. It also sounds like he’s a phenomenal cook and puts more effort into cooking than even I. He started telling me about buffalo cauliflower wraps and I was sold. He lost me a bit at vegan ranch but he lost me because of the effort, not the result!
It took 2 trips to get my hockey bag and sticks…and my giant cauliflower out to the car. I was dead set on making buffalo cauliflower wraps for the week, knowing that I’d not be making a vegan version, complete with Hidden Valley Ranch (always stocked) and blue cheese crumbles. Is buffalo anything truly complete without blue cheese?!
Aside from the fact that these wraps were too spicy for the kids, they were soooo solid. Mark and I loved them! I enjoyed the bit of texture offered up by the veggies and the flavors were spot-on! Mark is all about meatless Monday if it includes wing sauce, I’ve learned 😉
- 24 oz cauliflower florets (1 large head)
- 2 Tbsp olive oil
- 1/2 tsp black pepper
- 1/3 cup Frank's Red Hot Wing Sauce
- 4 burrito-sized tortillas
- 1 cup shredded carrots
- 1 1/2 cups finely chopped lettuce
- 4 Tbsp light ranch dressing
- 1 oz (1/4 cup) blue cheese crumbles
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
- Place cauliflower florets on baking sheet and drizzle with olive oil and sprinkle with black pepper; toss to coat and arrange in a single layer on the prepared baking sheet.
- Roast cauliflower for 30-35 minutes or until tender and browning. Transfer cauliflower to a large bowl and add the wing sauce; toss to coat.
- Place each tortilla on a flat surface and on one half of the tortilla, layer in the carrots, lettuce, 1/4 of the prepared cauliflower, 1 tablespoon ranch, and 1 tablespoon crumbled blue cheese.
- Fold the sides of the tortilla inwards before rolling and tucking the wrap away from you, rolling tightly and tucking in the corners of the tortilla as you roll. Cut in half and serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1 prepared wrap
Amount Per Serving: Calories: 367Total Fat: 15.0gCholesterol: 5mgSodium: 1147mgCarbohydrates: 49.8gFiber: 10.5gSugar: 8.8gProtein: 11.0g
Seeking more vegetarian delights? Gotcha covered!
- Homemade Roasted Marinara Sauce
- Creamy Veggies and Noodles
- Creamy White Bean Lemon Pesto Orzo Soup
- Instant Pot Broccoli Cheddar Soup
- Instant Pot Mexican Quinoa
Weekly Menu: October 23th – 27th
- Sunday: leftovers
- Monday: Chicken Tikka Masala with roasted broccoli, basmati rice, and naan
- Tuesday: out for book club!
- Wednesday: Homemade Chicken Noodle Soup with baguette
- Thursday: frozen pizza with maple-roasted brussels sprouts