Save It Experience the perfect fusion of fiery heat and cooling creaminess with these Vegan Buffalo Cauliflower Wraps. This easy American-style main dish transforms a medium head of cauliflower into crispy, spicy bites that pair beautifully with a zesty, homemade ranch slaw. Tucked into soft flour tortillas, this recipe yields four satisfying wraps that are perfect for a plant-based lunch or dinner.
Save It What makes these wraps stand out is the texture. By coating the cauliflower in a seasoned batter before baking, you achieve a wonderful crunch without deep-frying. When tossed in a buttery buffalo sauce and layered with fresh avocado, every bite offers a complex profile of flavors that will keep you coming back for more.
Ingredients
- Cauliflower & Buffalo Sauce
- 1 medium head cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 1 cup unsweetened plant-based milk
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup buffalo hot sauce (vegan)
- 2 tbsp vegan butter, melted
- Ranch Slaw
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
- 1/3 cup vegan mayonnaise
- 2 tbsp unsweetened plant-based milk
- 2 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Assembly
- 4 large flour tortillas (or gluten-free if desired)
- 1 ripe avocado, sliced
- Fresh cilantro leaves (optional)
Instructions
- Step 1
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Step 2
- In a large bowl, whisk together the flour, plant-based milk, garlic powder, smoked paprika, salt, and black pepper until smooth.
- Step 3
- Add the cauliflower florets to the batter, tossing to coat evenly. Arrange on the prepared baking sheet in a single layer.
- Step 4
- Bake for 20 minutes, flipping halfway through.
- Step 5
- Meanwhile, combine the buffalo sauce and melted vegan butter in a bowl.
- Step 6
- After 20 minutes, remove the cauliflower from the oven. Toss the baked florets in the buffalo sauce mixture, then return to the baking sheet and bake for another 10 minutes until crispy and coated.
- Step 7
- While the cauliflower bakes, prepare the ranch slaw: In a large bowl, mix vegan mayonnaise, plant-based milk, dill, lemon juice, garlic, salt, and black pepper. Add cabbage, carrots, red onion, and parsley; toss until well coated.
- Step 8
- Warm the tortillas in a dry skillet or microwave until pliable.
- Step 9
- To assemble, spread a generous layer of ranch slaw onto each tortilla. Top with buffalo cauliflower, avocado slices, and cilantro if using.
- Step 10
- Roll up the wraps tightly, slice in half, and serve immediately.
Zusatztipps für die Zubereitung
For the best results, use a whisk to ensure the batter is completely smooth before tossing the cauliflower. Utilizing a baking sheet lined with parchment paper prevents sticking and helps achieve that signature crispiness. Tongs or a spatula are the best tools for flipping the florets halfway through the cooking time.
Varianten und Anpassungen
You can easily adapt this recipe to fit your dietary needs. Substitute all-purpose flour and flour tortillas with your favorite gluten-free versions for a gluten-free meal. For those who enjoy extra crunch, try adding shredded romaine lettuce or thinly sliced radishes to the assembly.
Serviervorschläge
Serve these wraps immediately while the cauliflower is hot and the slaw is crisp. This meal pairs exceptionally well with a crisp lager or a refreshing glass of sparkling water with a twist of lime. For a complete lunch experience, serve alongside extra slices of avocado.
Save It Whether you're meal prepping for the week or serving a hungry family, these Vegan Buffalo Cauliflower Wraps are a guaranteed hit. With 395 calories per wrap and 8 grams of protein, they offer a nutritious and flavorful way to enjoy a plant-based version of a classic flavor profile.
Recipe FAQs
- → Can I make these wraps gluten-free?
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free tortillas. Double-check that your buffalo sauce and vegan mayonnaise are certified gluten-free as well.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the cauliflower, slaw, and tortillas apart, then assemble when ready to eat. Reheat cauliflower at 400°F for 10 minutes to regain crispiness.
- → Can I air-fry the cauliflower instead?
Absolutely. Air-fry the battered florets at 375°F for 12-15 minutes, shaking halfway. Toss in buffalo sauce, then return to air-fryer for 3-5 more minutes. You may need to work in batches depending on your air-fryer size.
- → What can I substitute for vegan butter?
Olive oil or melted coconut oil works well in the buffalo sauce mixture. For a richer flavor, use a tablespoon of tahini or cashew butter blended with the hot sauce instead.
- → How can I make these spicier or milder?
Adjust heat by using more or less buffalo sauce, or choose a hot sauce brand with your preferred spice level. For extra kick, add cayenne pepper to the batter. For a milder version, mix buffalo sauce with an equal amount of tomato paste or ketchup.
- → Can I prep the components ahead?
The slaw actually tastes better after sitting for a few hours or overnight. You can also cut and batter the cauliflower a day in advance, storing it covered in the refrigerator. Bake and toss in sauce just before serving for best texture.