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
- 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.
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.
- Serving Size: 1
- Calories: 327
- Fat: 8 g
- Carbohydrates: 53 g
- Fiber: 7 g
- Protein: 12 g
Keywords: buffalo cauliflower wraps, vegan cauliflower wraps