Crispy Buffalo Cauliflower Wraps with Cool Celery Slaw

Make it

Instructions

1. 01

   Heat the oven and cut the vegetables

   Set a rack in the middle of the oven, heat to 425°F (220°C), and line a large rimmed baking sheet with parchment. Wash and thoroughly dry 1 cauliflower; remove its leaves and core and cut into roughly 1½-inch florets. Wash and dry 3 celery stalks, then thinly slice them across the grain. Refrigerate the sliced celery while the cauliflower cooks. | Why: Dry florets crisp better, and a ready baking sheet makes the coating process less messy.

2. 02

   Set up the coating and bread the florets

   Set out three shallow bowls. In the first, mix ⅓ cup all-purpose flour, 1 tsp garlic powder, and ½ tsp kosher salt. Beat 2 eggs in the second. In the third, mix 1 cup panko breadcrumbs with 2 tbsp olive oil until the crumbs are evenly moistened. Working a few florets at a time, coat them in the flour mixture, shake off excess, dip in egg, and press into the crumbs. Place in one layer on the lined sheet with a little space between pieces. | Why: The flour and egg anchor the oiled crumbs, which brown without deep-frying.

3. 03

   Roast until deeply golden

   Bake the coated florets at 425°F (220°C) for 24–28 minutes, turning them carefully after 15 minutes. They are ready when the crust is golden and crisp and a fork slides into the thickest stem with little resistance. Leave the oven on for warming the wraps. | Why: High heat crisps the coating while softening the centers.

4. 04

   Mix the cool celery slaw

   While the cauliflower roasts, combine the reserved sliced celery with 2 cups shredded green cabbage, ½ cup plain Greek yogurt, 1 tbsp lemon juice, and ¼ tsp kosher salt in a medium bowl. Toss well, taste, and refrigerate until serving; the slaw should taste tangy and be lightly coated, not soupy. | Why: The chilled, crisp slaw balances the warm, spicy cauliflower.

5. 05

   Make the buttery buffalo sauce

   Near the end of roasting, put ⅓ cup buffalo-style hot sauce and 2 tbsp unsalted butter in a large microwave-safe bowl. Microwave in 20-second bursts, stirring between bursts, until the butter melts and the sauce looks smooth, about 40–60 seconds total. Set the bowl aside. | Why: Warm, emulsified sauce coats the hot florets evenly.

6. 06

   Warm, toss, and serve

   When the cauliflower is cooked, take the sheet out of the oven. Wrap 8 small flour tortillas in foil and place them in the still-hot oven for 3 minutes, until soft and pliable. Meanwhile, transfer the cauliflower to the sauce bowl and gently toss until coated. Let it stand 2 minutes so the sauce clings, then divide the cauliflower and chilled slaw among the warm tortillas. Fold and serve immediately, 2 wraps per person. | Why: Warming prevents the wraps from cracking, and last-minute tossing keeps the crust as crisp as possible.