Vegan Buffalo Cauliflower Wraps (Printable)

Spicy cauliflower and creamy ranch slaw wrapped in soft tortillas for a satisfying plant-based lunch or dinner.

# What You 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

# Directions:

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

# Expert Advice:

01 -
  • The cauliflower gets impossibly crispy on the outside while staying tender inside, without any deep frying required.
  • The ranch slaw is tangy and rich without a drop of dairy, so you actually feel like you're eating something indulgent rather than virtuous.
  • These wraps come together in less than an hour and taste like you spent way more effort than you actually did.
02 -
  • Don't skip the flip halfway through the first bake—I learned this the hard way when one batch came out pale and not-quite-crispy on one side, and now I set a timer.
  • The ranch slaw is best made just before assembly so it stays crunchy; if you make it too far ahead, the cabbage releases water and gets a bit soggy by the time you eat.
03 -
  • If your tortillas are falling apart when you try to roll them, they need to be warmer; an extra 10 seconds per side in the skillet makes all the difference.
  • For extra crunch, shred some romaine lettuce or add thinly sliced radishes to the slaw—I discovered this accidentally and now it's non-negotiable for me.
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