Just throw your cauliflower and chickpeas in the air fryer, toss with your favorite buffalo sauce, whip up your slaw and enjoy! Seriously, it is that easy. I love this recipe!
Instructions
Step 1: Prep Cauliflower and Chickpeas
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.
Step 2: Make Your Slaw
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.
Step 3: Toss and Assemble
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! Place the chickpea and cauliflower mixture on a wrap and top with slaw. Enjoy these Buffalo Cauliflower and Chickpea Wraps!
A few notes:
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
Ingredients
Method
- Chop the head of cauliflower into bite size florets and add to the air fryer basket. Open and drain a can of chickpeas and add them to the basket with the cauliflower.
- Sprinkle the garlic powder, onion powder and paprika onto the chickpeas and cauliflower. Set air fryer to 400 and cook for 20 minutes, giving the basket a shake half way through. For the oven, set to 400 and cook for 30 minutes or until tender.
- While those are cooking assemble your slaw by shredding cabbage and carrots and dicing celery. Add these to a medium bowl.
- Combine the coconut milk, apple cider vinegar, maple syrup and celery salt in a small bowl. Stir to combine and then pour over cabbage mixture.
- When the cauliflower and chickpeas are done, toss them with the buffalo sauce.
- To assemble, place a couple scoops of slaw on your wrap and top with a portion of the cauliflower and chickpeas. Enjoy!
As always, let me know your thoughts!
How do prefer Buffalo Cauliflower and Chickpea, in a wrap? In a veggie leaf? or in a bowl?
