Vegan Buffalo Cauliflower Wraps (Print Version)

Crispy buffalo cauliflower paired with creamy ranch slaw in a soft tortilla for a tasty plant-based lunch or dinner.

# What You 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 vegan buffalo hot sauce
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

# How To Make It:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, plant-based milk, garlic powder, smoked paprika, salt, and black pepper until smooth and lump-free.
03 - Add cauliflower florets to the batter and toss to coat evenly. Arrange coated florets on the prepared baking sheet in a single layer.
04 - Bake for 20 minutes, flipping halfway through to ensure even cooking.
05 - While cauliflower bakes, combine vegan buffalo sauce and melted vegan butter in a separate bowl, stirring until well blended.
06 - Remove partially baked cauliflower from oven. Toss florets in buffalo sauce mixture, then return to baking sheet and bake for an additional 10 minutes until crispy and fully coated.
07 - In a large bowl, combine vegan mayonnaise, plant-based milk, dill, lemon juice, minced garlic, salt, and black pepper. Add shredded cabbage, carrots, red onion, and parsley; toss until evenly coated.
08 - Heat tortillas in a dry skillet over medium heat or microwave until pliable and warm, about 2 minutes total.
09 - Spread a generous layer of ranch slaw onto each tortilla. Layer with buffalo cauliflower, avocado slices, and fresh cilantro if desired.
10 - Roll wraps tightly, slice diagonally in half, and serve immediately while cauliflower retains maximum crispness.

# Expert Advice:

01 -
  • The cauliflower gets impossibly crispy on the outside while staying tender inside, no deep frying required.
  • Ranch slaw adds a cool, creamy contrast that makes every bite feel like a celebration instead of a virtuous choice.
  • Everything comes together in under an hour, so it works for weeknight dinners or impressive lunch prep.
02 -
  • Don't skip the flip halfway through the first bake, it's the difference between a soggy disappointment and something genuinely crispy.
  • If your slaw sits for more than 10 minutes before assembly, it'll get watery because the salt and lemon juice break down the cabbage, so make it last.
  • The buffalo sauce mixture needs both the sauce and the melted butter together, neither one alone creates the right texture and flavor.
03 -
  • Make extra slaw and keep it separate, it's perfect on tacos, bowls, or as a side for literally any meal.
  • If your cauliflower seems underdone after the second bake, add another 5 minutes rather than rushing it, undercooked coating tastes like raw flour.
  • Add shredded romaine or thinly sliced radishes to the slaw for extra crunch that makes the whole wrap feel more textured and interesting.
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