Vegan Buffalo Cauliflower Wraps (Printable)

Crispy spicy cauliflower with tangy ranch slaw and avocado in soft tortillas.

# What You'll Need:

→ Cauliflower & Buffalo Sauce

01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 1 cup all-purpose flour
03 - 1 cup unsweetened plant-based milk
04 - 1 teaspoon garlic powder
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon salt
07 - 0.25 teaspoon black pepper
08 - 1 cup buffalo hot sauce, vegan
09 - 2 tablespoons vegan butter, melted

→ Ranch Slaw

10 - 2 cups shredded green cabbage
11 - 1 cup shredded carrots
12 - 0.5 cup thinly sliced red onion
13 - 0.25 cup chopped fresh parsley
14 - 0.33 cup vegan mayonnaise
15 - 2 tablespoons unsweetened plant-based milk
16 - 2 tablespoons chopped fresh dill
17 - 1 tablespoon lemon juice
18 - 1 garlic clove, minced
19 - 0.5 teaspoon salt
20 - 0.25 teaspoon black pepper

→ Assembly

21 - 4 large flour tortillas
22 - 1 ripe avocado, sliced
23 - Fresh cilantro leaves, optional

# Method:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together flour, plant-based milk, garlic powder, smoked paprika, salt, and black pepper until smooth.
02 - Add cauliflower florets to the batter, tossing to coat evenly. Arrange on the prepared baking sheet in a single layer.
03 - Bake for 20 minutes, flipping halfway through.
04 - Meanwhile, combine buffalo hot sauce and melted vegan butter in a bowl.
05 - Remove cauliflower from oven. Toss baked florets in the buffalo sauce mixture, then return to baking sheet and bake for another 10 minutes until crispy and coated.
06 - In a large bowl, mix vegan mayonnaise, plant-based milk, dill, lemon juice, minced garlic, salt, and black pepper. Add cabbage, carrots, red onion, and parsley; toss until well coated.
07 - Warm the tortillas in a dry skillet or microwave until pliable.
08 - Spread a generous layer of ranch slaw onto each tortilla. Top with buffalo cauliflower, avocado slices, and cilantro if using. Roll up wraps tightly.
09 - Slice wraps in half and serve immediately.

# Expert Advice:

01 -
  • The cauliflower gets shatteringly crisp on the outside while staying tender inside, making every bite satisfying and crunchy.
  • Buffalo sauce and vegan ranch might sound simple, but together they create that nostalgic spicy-creamy combination that feels indulgent and comforting.
  • You can have dinner on the table in under an hour, making it perfect for weeknight cooking when you want something special without the fuss.
02 -
  • Don't skip flipping the cauliflower halfway through the first bake—the bottom side won't crisp properly if it just sits flat, and you'll end up with a soggy patch instead of that satisfying crunch.
  • The vegan mayo and milk ratio in the ranch is important; too much milk makes it runny and it won't coat the vegetables, but too little and it becomes pasty—whisk them together first before adding to the vegetables.
  • Make the slaw no more than 15 minutes before assembly because the vegetables will keep releasing water and make everything soggy if it sits too long.
03 -
  • If your cauliflower pieces are uneven in size, cut the bigger ones in half—uniform sizing means everything bakes at the same pace and crisps up together.
  • Toast your flour in a dry skillet for about 2 minutes before mixing it into the batter if you have time; this adds a subtle nutty depth that makes people ask what your secret ingredient is.
Return