Buffalo Cauliflower Wrawp Tacos

Buffalo cauliflower is seriously good. Tacos are seriously good. Wrawps are seriously good. So my thought was why not combine all three? 

I'm a huge fan of most things covered in buffalo sauce, and cauliflower is no exception. It's just the perfect vehicle for buffalo sauce honestly. You could really throw this buffalo cauliflower on anything. They are not buffalo cauliflower "wings". They're literally buffalo roasted cauliflower. No crunch, yes delicious. 

Throw that all together with some of my favorite veggies, a little blue cheese, and a Wrawp, and we have ourselves a meal!

Here's What You'll Need:

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-4 spirulina Wrawps, cut in half (or other wrap or tortilla of your choice)
-1 head of cauliflower, cut up into florets
-1 1/2 cups buffalo sauce
-4 tbsp blue cheese
-1 avocado, sliced
-1 medium tomato, chopped
-4 pieces of kale, chopped
-2 cloves garlic
-3 tbsp olive oil, separated
-salt and pepper to taste


1) Preheat your oven to 400 degrees.
2) Toss the cauliflower in 2 tbsp olive oil, salt, and pepper. Throw them on a baking sheet and pop into the oven for about 15 minutes.
3) In the meantime, heat up the additional tbsp of olive oil in a skillet over medium high heat.
4) Once heated, add in the garlic and let cook alone for about a minute.
5) Add in the kale and sautee for about 3-5 minutes. During this time place the wrawp pieces of top to warm them and make them a bit more malleable. Remove from heat once cooked.
6) Once the cauliflower has cooked for 15 minutes, remove it form the oven, toss it in the buffalo sauce, and return it to the oven for an additional 5 minutes.
7) Make your tacos! Split all of the ingredients between the 8 tacos.
8) Enjoy!

Let me know what you think in the comments below! I'd love to hear from you.

Spicy Vegan Collard Green Wrap with Sriracha Chickpeas

If you haven't already gotten the picture, I am a HUGE fan of heat. I love spicy anything, and hot sauce is my jam, especially sriracha. So one day when I was making one of my veggie bowls, I decided why not sriracha chickpeas? They'd be perfect in a veggie, wrap, salad, basically anything and everything. So I made them, and they exceeded my wildest dreams. They add a kick to anything while keeping that delicious chickpea flavor. 

So yesterday comes, and I decided that I wanted to throw them in a collard green wrap. I knew from multiple veggies bowls that they are perfect with basically all roasted veggies, so roasted broccoli was a go. But I wanted something else to pull it all together, and naturally because I'm a spicy freak, the Hope Foods jalapeno cilantro hummus in the fridge jumped out at me. My mouth was a little nervous, but my mind was super excited!

So I did it, and my mouth was screaming for mercy at times, but it was FANTASTIC. It's really a spicy lover's dream. And if you don't think you can handle the heat, feel free to switch it out with any other flavor of hummus.

Here's what you'll need:

-4 large collard green leaves
-1 15 oz can of chickpeas, strained and rinsed
-4 tbsp sriracha
-1 large head of broccoli florets
-2 tbsp olive oil
-salt and pepper to taste
-8 tbsp Hope Foods jalapeno cilantro hummus 


1) Preheat your oven to 400 degrees. Toss the broccoli florets in the olive oil, salt, and pepper.
2) Once preheated, throw the broccoli into the oven for about 15-20 minutes.
3) On the stove top mix together the chickpeas and sriracha over high heat. Let the chickpeas heat for about 3-5 minutes, mixing every so often. The high heat will cause the sriracha to become a coating on the chickpeas versus just a sauce that comes right off. Remove from heat once the chickpeas are coated.
4) In the center of each collard green leaf, spread 2 tbsp of the hummus. Split up the chickpeas and broccoli between each. You want all ingredients to stay about an inch or two from the edges so that the leaf can be easily wrapped.
5) Roll each leaf long ways tucking the ends in right before the final roll. 
6) Cut each wrap in half, and enjoy!

Let me know if you can handle the heat in the comments below! I'd love to hear from ya.