Vegan Buffalo Cauliflower Wraps

By Deryn Macey

4.82 from 11 votes

on Sep 14, 2020, Updated Aug 30, 2024

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These vegan buffalo cauliflower wraps are a dream come true! Enjoy this ultra-comforting dish for a healthy and satisfying plant-based meal.

Two halves of a buffalo cauliflower wrap with avocado on a plate, inside of wraps is showing.

Table of Contents

About the Recipe

These wraps are vegan, nut-free and can be made gluten-free. You can also use the tahini ranch dressing from this Vegan BBQ Chickpea Salad for an alternative to the tofu ranch sauce. Vegan Tzatziki or Vegan Caesar Dressing would work well too.

These are delicious for lunch or served with baked potato wedges or sweet potato fries. You can also prep the components ahead of time for easy assembly. The recipe is also 5-star reviewed, so you can make them with confidence!

Cauliflower wings are always so yummy and satisfying. You can also try them in these Vegan Buffalo Cauliflower Tacos and Buffalo Cauliflower Kale Salad.

Ingredients

Labelled ingredients for making a buffalo cauliflower wrap with avocado, kale, cucumber and carrot.
  • Cauliflower: Doesn’t need to be exact but it should be roughly 4 cups when chopped into bite-sized pieces.
  • Flour: I used brown rice flour but you can sub whole wheat, all-purpose flour, spelt flour or gluten-free all purpose.
  • Almond Milk: Can be subbed with any other plant-based milk, just make sure it’s unsweetened and you don’t mind the flavour.
  • Buffalo Sauce: I used Frank’s but any brand works.
  • Tofu: You’ll need soft tofu for the dressing. If you don’t want to do a tofu-based sauce, use the tahini ranch from this Vegan BBQ Chickpea Salad.
  • Kale: Can be subbed with spinach, romaine or any other leafy green.
  • Wraps: Look for ones on the larger side, any kind works, use a gluten-free option if needed.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Step-by-Step Instructions

A bowl of flour-based batter with a whisk in it, bowl of cauliflower beside it.

Step 1: Mix the flour, milk and pepper together in a bowl and let sit for 5 minutes. Depending on the flour used, you may need to adjust the liquid amount to create a thick but slightly drippy batter.

Raw cauliflower bites coated in batter on a baking tray.

Step 2: Dip the cauliflower florets into the batter and place on a baking sheet lined with parchment paper or a silicone baking mat. Roast for 20-25 minutes until starting to brown.

Overhead image of baked buffalo cauliflower bites on a baking tray.

Step 3: Remove from the oven and mix with the buffalo sauce. Place back in the oven for another 15-20 minutes until browned.

Jar of creamy ranch sauce with a spoon in it.

Step 4. Make the vegan ranch dressing by blending everything together until smooth and creamy.

Bowl of buffalo cauliflower on a cutting board, sliced avocado, cucumber and carrot beside it.

Step 5: Finely chop the kale, grate the carrot, slice the avocao and thinly slice the cucumber.

Cucumber, avocado, buffalo cauliflower, carrot and a creamy sauce in an open tortilla wrap.

Step 6: Assemble everything in your favourite wraps, roll them up and enjoy!

Storing & Making Ahead

  • Wraps are best prepared fresh but the cauliflower can be stored in the fridge for up to 2 days and the sauce for up to 4 days.
  • Pre-chop the kale, carrot, cucumber and lettuce and store separately, up to 2 days in advance.
  • If storing extra cauliflower, for best results reheat in the oven at 350 F until warmed to your preference (microwave is fine too but it will be soggy).
  • Wraps can be prepared up to 1 days in advance but I wouldn’t go more than that or they’ll get soggy.

More Recipes to Try

Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.

⭐⭐⭐⭐⭐

Wrap with buffalo cauliflower and avocado in it, sliced in half to show inside.
4.82 from 11 votes

Vegan Buffalo Cauliflower Wraps

By: Deryn Macey
These vegan wraps are comfort food at its finest. The spicy baked buffalo cauliflower wings are so good rolled up with veggies and tangy ranch sauce.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4 wraps
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Ingredients 

For the Buffalo Cauliflower

  • 1 head of cauliflower, cut into florets (about 4 cups chopped)
  • 3/4 cup brown rice flour
  • 3/4 cup unsweetened almond milk, plus more as needed to adjust consistency
  • pinch of black pepper
  • 1/2 cup Frank’s Buffalo Sauce

For the Vegan Ranch Dressing

  • 1 package soft tofu
  • 3 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • handful of fresh parsley, finely chopped

For the Wraps

  • finely chopped kale or shredded romaine lettuce
  • thinly sliced cucumber
  • finely grated carrot
  • sliced avocado
  • large tortillas

Instructions 

  • Pre-heat the oven to 425 degrees F.
  • Mix the flour, milk and pepper together in a bowl and let sit for 5 minutes. Adjust the liquid if needed to create a thick but slightly drippy batter.
  • Dip the cauliflower florets into the batter and place on a baking sheet lined with parchment paper or a silicone baking mat.
  • Roast for 20-25 minutes until starting to get slightly browned.
  • Remove from the oven and mix with the buffalo sauce. I just mix it right on the pan.
  • Place back in the oven for another 15-20 minutes until browned.
  • Blend all ingredients except the parsley for the tofu ranch until smooth and creamy. Stir in the finely chopped parsley, or add to blender and pulse a few times to combine.
  • Layer 4 tortillas with thinly sliced cucumber, chopped kale or shredded lettuce, grated carrot and avocado. Top with the buffalo cauliflower and vegan ranch dressing. Alternatively, skip the wrap and create a salad with a base of kale or lettuce topped with the veggies, cauliflower and ranch dressing. If making a salad you can add a little extra water to the ranch dressing to thin it out a bit. I kept it on the thicker side for the wraps.

Video

Notes

Make It a Salad: If you prefer, you can skip the wrap and serve these as a big salad. Use the kale or lettuce as the base and top with the rest of the veggies, the buffalo cauliflower wings and a generous drizzle of the ranch dressing.
Season the Batter: Try adding additional seasoning to the cauliflower batter such as a pinch of cumin, paprika, chili powder, garlic powder and black pepper.
Flour Options: Use all-purpose or gluten-free all-purpose, whole wheat, brown rice flour or spelt flour.
Storage and Prep: Wraps are best prepared fresh but the cauliflower can be stored in the fridge for up to 2 days and the sauce for up to 4 days. Pre-chop the kale, carrot, cucumber and lettuce and store separately, up to 3 days in advance. If storing extra cauliflower, for best results reheat in the oven at 350 F until warmed to your preference (microwave is fine too but it will be soggy). Wraps can be prepared up to 1 days in advance but I wouldn’t go more than that or they’ll get soggy.
Gluten-free Option: Be sure to use a gluten-free flour and gluten-free wraps.

      Nutrition

      Serving: 1wrap, Calories: 327kcal, Carbohydrates: 53g, Protein: 12g, Fat: 8g, Fiber: 7g
      Like this recipe? Rate and comment below!

      Originally published on April 13, 2018.

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      50 Comments

      1. 4 stars
        I was pleasantly surprised at how tasty this dish turned out. The cauliflower kinda mimics chicken in texture as it finished cooking. Love this and will make again. 

        Reply

        1. Hmm, I’ve never tried freezing a tofu-based sauce. I’m not sure the texture would be same after it thaws. It will store in the fridge for 3-4 days. Let me know if you try freezing it!

          Reply

        1. I guess you could but I don’t think the texture will be the same – the batter creates a layer the sauce can cling too and adding the sauce at the end keeps them nice and saucy instead of dry. I’d suggest baking in the batter and then adding the sauce for best results but ultimately up to you!

          Reply

      5. 5 stars
        This was so good! My husband and I are transitioning to a more plant-based diet, and it’s helpful to have delicious recipes like this to get us there. 🙂

        Reply

      6. Love this recipe! A lot of my batter stuck to the parchment paper though and not much to the cauliflower do you think it’s because I used chickpea flour? Thanks so much! 

        Reply

        1. Maybe! Chickpea flour is quite absorbent and sticky, so that could be. I love chickpea flour but I’ve never used it in this manner before, so I’m not sure but I know with other flours the batter doesn’t stick to the parchment. Glad you enjoyed the recipe!

          Reply