For the Buffalo Cauliflower:

• 1 medium cauliflower head, chopped into florets (about 4 cups)
• 1 cup flour (brown rice, all-purpose, or gluten-free)
• ¾ cup unsweetened almond milk
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika (optional)
• ¾ cup buffalo sauce

For the Vegan Ranch Dressing:

• ½ cup soft tofu (or tahini for nut-free option)
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• 2 tablespoons fresh parsley, chopped

For the Wraps:

• 4 large tortillas (whole wheat or gluten-free)
• 2 cups kale or spinach, chopped
• 1 large carrot, grated
• ½ cucumber, thinly sliced
• 1 avocado, sliced