I love this recipe!
Just throw your cauliflower and chickpeas in the air fryer, whip up your slaw and enjoy! Seriously, it is that easy.
Chop up your cauliflower into bite size pieces and place in the air fryer, open and drain a can of chickpeas and dump them in with the cauliflower. Sprinkle the basket with the spices and cook for 20 minutes.
While that cooks, prep your slaw. Shred your red cabbage and green cabbage, slice your carrots, and dice your celery. Place all ingredients in a large bowl. Make your sauce in a separate small bowl by combining the coconut milk, apple cider vinegar, sweetener and celery salt. Stir the sauce well to combine and then pour over the veggie mixture.
Extra cabbage and carrots can be used in my Rainbow Noodle Soup and the left over coconut milk is great for my Overnight Oats with Chia Seeds.
Once the chickpeas and cauliflower are done cooking, all you need to do is toss them in your favorite buffalo sauce and assemble your wraps!
You can use any type of wrap you desire. Or ditch the traditional wrap and use collard greens for the wrap. Another option is to make this into a bowl and add rice or quinoa.
This recipe is already pretty quick and simple, but if you are looking for a few ways to cut back on prep, I’ve got you covered:
Time saver suggestions:
Buy a bag of cauliflower already chopped
Buy pre shredded slaw mix
Buy pre shredded carrots
As always, let me know your thoughts!
