Vegan Buffalo Cauliflower Wraps
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.
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
- 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
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.
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.
Step 3: Remove from the oven and mix with the buffalo sauce. Place back in the oven for another 15-20 minutes until browned.
Step 4. Make the vegan ranch dressing by blending everything together until smooth and creamy.
Step 5: Finely chop the kale, grate the carrot, slice the avocao and thinly slice the cucumber.
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.
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Vegan Buffalo Cauliflower Wraps
Ingredients
For the Buffalo Cauliflower
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
Nutrition
Originally published on April 13, 2018.
This turned out great! I’m a GF Vegan so I used the BFree Wraps and my wrap was delicious! Even my meat eating non-GF husband loved it as well (with his regular wrap). I didn’t think my kids would like it, however my son ate the buffalo cauliflower as a side. My daughter doesn’t like spicy so she wouldn’t try it. I made the dressing with 1/2 cup of quick soaked cashews and kept adding water to my food processor until I got the right consistency. I also added 1/4 tsp of dried dill and 1/4 tsp of oregano, it will be my go to vegan ranch. Chives would be good in it too!
Great recipe! Thank you!
Oh, that’s so awesome!! Thanks for the feedback on the ranch dressing with cashews, great tips for other readers. Chives are really good in it for sure, I’ve made it that way a couple times. So happy you guys liked them. 🙂
Could you please tell me how to make the ranch dressing with cashews? I plan to make this meal tonight, it sounds great!. 🙂
Thank you so much!
I don’t have an exact measurement but I’d start with 1/2 cup raw cashews and adjust from there! If you don’t have a good blender, I’d suggest soaking the cashews first for a smoother dressing. Hope you enjoy it.
Thank you so much! I’ll start with that amount.
Would it be gluten free? What type of wrap was it?
It will be gluten-free if you use gluten-free wraps such as coconut wraps, veggie wraps, corn tortillas or the teff wraps from La Tortilla Factory. Or you could always wrap it all up in a big collard green leaf! 🙂
what is the recipe for the buffalo sauce
As noted, I used Frank’s Buffalo Sauce and you can use any buffalo sauce of choice. 🙂 Enjoy!
I loved these buffalo cauliflower wraps! I had every ingredient except the Frank’s so I popped the ‘breaded’ cauliflower in the oven and ran to the store – decided it was too key of a flavor to alter. I used sprouted organic wheat tortillas, added a bit of seasoning to the flour/almond milk mix and added a crunchy coleslaw mix to the toppings. And couldn’t have been happier to have leftovers 🙂 Thanks for the great recipe!
These were AMAZING!! I put mine in romaine “taco” shells and munched to my heart’s content. Thank you!
Oooh, that sounds so good!! Great idea to make romaine tacos! Collard greens or swiss chard would work for wraps too, I’m totally gonna try that! So happy that you liked them!
I made these over the weekend. They were great! Even my meat loving husband said they were a repeat! I am new to the plant based life style. your recipes have been very helpful!
That’s awesome, Ginny. So happy you guys liked them and you’re finding my recipes helpful. I’d love to know what other kind of recipes you’d find helpful!
How long will the vegan ranch dressing keep in the fridge?
Up to 1 week should be ok! Hope you enjoy it.
Yes, do it! It’s such a good combo!
Chickpea flour would work perfectly, I think! It makes a nice thick batter and adds a savoury flavour.
These look delicious!
Oh good to know! I haven’t tried it! I think you’re right thought, it would make a nice, thick batter.