Buffalo caesar wrap

Crispy buffalo cauliflower-style hearts of palm in a caesar wrap.

Ingredients

Filling

½ cup flour
⅓ cup cornstarch
2 tsp baking powder
1 tsp salt
1 cup beer
2 ½ cups panko bread crumbs
3 14 oz. cans of hearts of palm, whole

Sauce

2 cups hot sauce
½ cup white vinegar
2 teaspoons soy sauce
4 tablespoons non dairy butter or refined coconut oil
1 teaspoon garlic powder

Accoutrement

lettuce
celery sticks
cucumber sticks
flatbread or tortilla
caesar dressing

Recipe

Preheat oven to 450°F.
Throw the flour, cornstarch, baking powder, and salt into a medium-sized bowl then whisk in the beer. Mix it up enough that all the big clumps are gone then set it aside. Add panko to another bowl.
Grab the hearts of palm and cut each piece down the middle. If some of the pieces are still too big then split them again.
Working in batches, drag the hearts of palm through the beer batter until they’re coated then toss them in the breadcrumbs to coat them one more time. Place on the baking sheet and spray with a little oil. Bake for 15 minutes.
While those are getting crispy, make the buffalo sauce. Just throw all the ingredients in a sauce pot, stir it around so the garlic powder isn’t in a clump, and warm over a medium heat until it starts to simmer and all the butter is incorporated. Then turn off the heat.
When the hearts of palm are looking a little golden, pull them out and let them cool slightly. Now one by one, dip those crispy boys into the buffalo sauce till they’re all coated and place them back on the cookie sheet. Once they’re all coated, throw them back in the oven for another 10 minutes to crisp them back up a little.
Toss the lettuce with the caesar dressing and throw a big handful on your flatbread or tortilla with some celery and cucumber sticks and a little black pepper. Add a few of the buffalo hearts of palm, drizzle any extra buffalo sauce on top and some extra caesar if you’re feeling saucy and then get to wrapping. Serve right away.