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.

Recipe Features

  • dietary needs – vegan, nut-free, can be gluten-free, soy-free option (use tahini ranch instead of tofu ranch)
  • comfort food – serve with a plate of baked fries for the ultimate healthy comfort food meal
  • can be prepped ahead – make the components ahead of time for quick and easy assembly
  • 5-star reviewed – make these with confidence they’ll be a hit!

Ingredient Notes

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 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, try my tahini ranch
  • kale – can be subbed with spinach, romaine or any other leafy green
  • avocado – I think it’s a must here, cool and creamy it’s perfect with the buffalo cauliflower
  • tortillas/wraps – look for ones on the larger side, any kind works, use a gluten-free option if needed

Step by Step Instructions

Step 1. Make the buffalo cauliflower. For this step you need the cauliflower, buffalo sauce, flour, milk and pepper.

A bowl of flour-based batter with a whisk in it, bowl of cauliflower beside it.
  • 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.
  • 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.
  • 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.
Raw cauliflower bites coated in batter on a baking tray.
Overhead image of baked buffalo cauliflower bites on a baking tray.

Step 2. Make the vegan ranch dressing by blending everything together until smooth and creamy.

Not into tofu? Use this tahini ranch dressing instead.

Tofu and parsley in a blender shown from overhead.
Jar of creamy ranch sauce with a spoon in it.

Step 3. Prepare the rest of the ingredients.

  • finely chop the kale
  • grate the carrot
  • thinly slice the cucumber and avocado
Bowl of buffalo cauliflower on a cutting board, sliced avocado, cucumber and carrot beside it.

Finally, assemble everything in your favourite wrap, roll it up and enjoy!

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

Notes and Tips

  • 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.
  • Gluten-free Option: Be sure to use a gluten-free flour and gluten-free wraps.
  • Soy-Free Option: Skip the tofu ranch and use my tahini ranch or another sauce of choice.
Wrap with buffalo cauliflower and avocado in it, sliced in half to show inside.

Prep and Storage

  • 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

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Wrap with buffalo cauliflower and avocado in it, sliced in half to show inside.

Vegan Buffalo Cauliflower Wraps

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

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.


Scale

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

  1. Pre-heat the oven to 425 degrees F.
  2. 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.
  3. Dip the cauliflower florets into the batter and place on a baking sheet lined with parchment paper or a silicone baking mat.
  4. Roast for 20-25 minutes until starting to get slightly browned.
  5. Remove from the oven and mix with the buffalo sauce. I just mix it right on the pan.
  6. Place back in the oven for another 15-20 minutes until browned.
  7. 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.
  8. 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.

Soy-Free Option: Skip the tofu ranch and use my tahini ranch or another sauce of choice.

      Nutrition

      • Serving Size: 1
      • Calories: 327
      • Fat: 8 g
      • Carbohydrates: 53 g
      • Fiber: 7 g
      • Protein: 12 g

      Keywords: buffalo cauliflower wraps, vegan cauliflower wraps

      Originally published on April 13, 2018. Updated with new photos and text on September 14, 2020.