Contains: soy, cashew
Cauliflower florets coated with a GF hemp-milk batter and oven-baked to a crisp. Tossed with a slightly spicy buffalo sauce made from Miyokos vegan butter and Frank's hot sauce. Oven 'fried' nuggets of tofu on the side. Crudités of celery, carrots, peppers and radish with ranch dressing. Green leaf lettuce to be used as a wrap for the buffalo cauli or torn into pieces for a green leaf salad.