Now that the school year is in full swing and frosh week is over, it’s time to start whipping up some healthier meals for the fall! I came across this recipe on an Instagram account (@healthhappysisters) and was instantly obsessed, and have made it plenty of times since. It’s an easy meal to prep at school, and perfect to have between classes if you’re in a rush. Not to mention it is totally guilt-free!
Ingredients:
For the cauliflower coating:
⤁ cauliflower
⤁1 cup oats
⤁3 tbsp chili powder
⤁ ½ tsp garlic
⤁1 tbsp cilantro
⤁ almond milk for dipping (or any milk substitute)
For the cabbage coleslaw:
⤁2 cups of sliced red/purple cabbage
⤁2 tbsp apple cider vinegar
⤁ ¼ cup lime juice
⤁ 1 tbsp maple syrup
For the avocado cream:
⤁ 1 avocado
⤁ ¼ cup cilantro
⤁ 2 tbsp limejuice
Lastly, of course, you need wraps or tortillas to put it all in!
First, preheat the oven to 450OF.
Then, cut up as much cauliflower as you think you can eat into wrap-sized bites. To make the coating for the cauliflower, put the oats, chili powder, garlic (I used minced garlic), and cilantro into a blender and lightly pulse.
Put the coating into one bowl and some almond milk into another. Next, dip the pieces of cauliflower in the almond milk, and then in the coating. Place the pieces on a pan with parchment paper. Cook them in the oven for about 20 minutes, or until the desired crispiness is reached!
While the cauliflower is in the oven, prep the coleslaw and avocado cream.
To make the cabbage coleslaw, thinly slice the cabbage and mix it with the apple cider vinegar, lime juice, and maple syrup. Simple as that!
After that, make the avocado cream. Put the avocado, cilantro, and lime juice into the blender, and blend. To make the process a bit quicker, I cut up the avocado before putting it in the blender.
Once the cauliflower is done, put all of the ingredients together on a warmed up wrap and enjoy!
That’s a wrap (no pun intended). Try this recipe out and let us know what you think!