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.
I know sounds unhealthy, but could you fry the cauliflower if in a rush?ย
If you’d like, sure. Though I don’t know it would fry very well with the batter on it. I’d maybe fry without it then mix with the sauce, or just boil or steam it it. Thanks!
Hi Deryn! I made this this past weekend and it was so good! Defs gonna be a regular meal in our household. Keep up the great work! Xoxo C.Bear
Aww, yay! So glad you enjoyed them. Thanks for letting me know!!
CROWD PLEASER! So fresh, super delicious and of course it was enjoyed with a side of fries as suggested. The cauliflower is the best part besides it being super easy to make. I wasn’t able to get soft tofu at the time so I went with the tahini ranch and loved it.ย
Yay! So happy you enjoyed them! Thanks for trying them and leaving such a kind review.
I just made this for my husband and myself.. Let me tell you, AMAZING!!!!! Love the combinations of everything. So good. Thanks!
That’s awesome, Tasha! So happy you guys enjoyed them. Thank you for letting me know!
These are a favorite in our house! We have them every single week. Easy to follow recipe and they turned out fabulous.ย
My husband was hesitant at first, but after eating his first taco, he said they are Amazing! My toddler loves to dip the veggies in the ranch.ย
Should these be served hot or cold?
Typically hot after the cauliflower bakes but cold is fine too.
These are really good! I prefer the tahini ranch (from the BBQ chickpea salad recipe), but thatโs an easy swap.ย
Glad you enjoyed them!
What is the exact amount of tofu for the dressing? Thanks
The package I used was 300 grams. Enjoy!
1 package of tofu = how much tofu?
The package I used was 300 grams. Enjoy!
this was so good! i subbed chickpea flour as i didn’t have brown rice, and it turned out perfectly. now i’m patiently waiting for lunch to roll around so i can eat it haha
haha, that’s awesome. So glad you enjoyed them!!