Vegan Buffalo Cauliflower Wraps (Printable Version)

Crispy buffalo cauliflower combined with creamy vegan ranch slaw in soft tortillas for a tasty plant-based dish.

# What You'll Need:

→ Cauliflower & Buffalo Sauce

01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 1 cup all-purpose flour
03 - 1 cup unsweetened plant-based milk
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1 cup buffalo hot sauce, vegan
09 - 2 tablespoons vegan butter, melted

→ Ranch Slaw

10 - 2 cups shredded green cabbage
11 - 1 cup shredded carrots
12 - 1/2 cup thinly sliced red onion
13 - 1/4 cup chopped fresh parsley
14 - 1/3 cup vegan mayonnaise
15 - 2 tablespoons unsweetened plant-based milk
16 - 2 tablespoons chopped fresh dill
17 - 1 tablespoon lemon juice
18 - 1 garlic clove, minced
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper

→ Assembly

21 - 4 large flour tortillas
22 - 1 ripe avocado, sliced
23 - Fresh cilantro leaves, optional

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together flour, plant-based milk, garlic powder, smoked paprika, salt, and black pepper until smooth.
02 - Add cauliflower florets to the batter and toss to coat evenly. Arrange on the prepared baking sheet in a single layer.
03 - Bake for 20 minutes, flipping halfway through.
04 - While cauliflower bakes, combine buffalo sauce and melted vegan butter in a bowl.
05 - After 20 minutes, remove cauliflower from oven. Toss baked florets in buffalo sauce mixture, then return to baking sheet and bake for another 10 minutes until crispy and coated.
06 - In a large bowl, mix vegan mayonnaise, plant-based milk, dill, lemon juice, garlic, salt, and black pepper. Add cabbage, carrots, red onion, and parsley; toss until well coated.
07 - Warm tortillas in a dry skillet or microwave until pliable.
08 - Spread a generous layer of ranch slaw onto each tortilla. Top with buffalo cauliflower, avocado slices, and cilantro if using.
09 - Roll up wraps tightly, slice in half, and serve immediately.

# Expert Tips:

01 -
  • The cauliflower gets shatteringly crispy on the outside while staying tender inside, making you question why you ever ordered wings.
  • Ranch slaw that actually tastes creamy and rich without a drop of dairy—your guests won't believe it's vegan.
  • Ready in under an hour and uses ingredients you probably already have hiding in your pantry and fridge.
02 -
  • Don't skip flipping the cauliflower halfway through the first bake; I learned this the hard way when one batch came out golden on top but pale and soggy underneath.
  • The buffalo mixture must be tossed with the cauliflower right after the first bake while it's still hot, so the coating adheres properly and doesn't just slide off during the second bake.
  • Make the ranch slaw no more than 2 hours ahead of time, or the cabbage will become too soft and watery; it's best assembled within 30 minutes of serving.
03 -
  • Make a double batch of the ranch slaw mixture and save it as a dressing for salads or a dip for veggie platters; it keeps for about 3 days and becomes more flavorful as it sits.
  • If you want extra crunch, shred some romaine lettuce or thinly slice radishes and layer them into the wrap between the slaw and cauliflower.
  • Leftover buffalo cauliflower is incredible cold the next day straight from the fridge, perfect for snacking or crumbling onto a salad.
Go Back