Vegan Buffalo Cauliflower Wraps (Print Version)

Crispy buffalo cauliflower with creamy ranch slaw in soft tortillas for a satisfying plant-based meal.

# 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 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 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 - 1/2 cup thinly sliced red onion
13 - 1/4 cup chopped fresh parsley
14 - 1/3 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 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper

→ Assembly

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

# How to Make It:

01 - Preheat 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 until partially cooked.
04 - Meanwhile, combine buffalo sauce and melted vegan butter in a bowl, stirring until well blended.
05 - Remove cauliflower from oven after 20 minutes. Toss the baked florets in the buffalo sauce mixture, then return to the baking sheet and bake for another 10 minutes until crispy and well coated.
06 - While the cauliflower finishes baking, combine vegan mayonnaise, plant-based milk, dill, lemon juice, minced garlic, salt, and black pepper in a large bowl. Add shredded cabbage, carrots, red onion, and parsley; toss until evenly coated.
07 - Heat tortillas in a dry skillet over medium heat or microwave until pliable and warm.
08 - Spread a generous layer of ranch slaw onto each tortilla. Top with buffalo cauliflower, avocado slices, and cilantro if desired.
09 - Roll up the wraps tightly, slice diagonally in half, and serve immediately while the cauliflower is still warm.

# Additional Tips::

01 -
  • That addictive spicy-crispy-creamy combination hits all your cravings at once without any animal products in sight.
  • It comes together faster than ordering takeout, and your kitchen smells incredible the whole time.
02 -
  • Don't skip flipping the cauliflower halfway through the first bake—I learned this the hard way when one side turned golden and the other stayed pale and soft.
  • The slaw is best made fresh and eaten the same day because it gets watery after sitting, which sounds like nothing but completely changes the wrap's texture and appeal.
03 -
  • Don't use cold plant-based milk straight from the fridge for your batter because it makes the mixture sluggish and prevents even coating.
  • If your vegan mayo is too thick, thin it with a bit of extra plant-based milk before whisking it into the slaw so it coats everything evenly instead of in clumps.
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