Vegan Buffalo Cauliflower Wraps (Printable)

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

# What You’ll Need:

→ Cauliflower and 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 batter, tossing to coat evenly. Arrange on prepared baking sheet in a single layer.
04 - Bake for 20 minutes, flipping halfway through until lightly browned.
05 - Combine buffalo sauce and melted vegan butter in a bowl, stirring until fully incorporated.
06 - Remove cauliflower from oven, toss in buffalo sauce mixture, return to baking sheet and bake for 10 minutes until crispy and fully coated.
07 - In a large bowl, mix vegan mayonnaise, plant-based milk, dill, lemon juice, minced garlic, salt, and black pepper until smooth.
08 - Add shredded cabbage, carrots, red onion, and parsley to dressing; toss until vegetables are well coated.
09 - Heat tortillas in a dry skillet over medium heat or microwave until pliable and warm, approximately 30 seconds per side.
10 - Spread generous layer of ranch slaw onto each tortilla. Top with buffalo cauliflower, avocado slices, and cilantro if desired. Roll tightly, slice in half, and serve immediately.

# Expert Tips:

01 -
  • The cauliflower gets genuinely crispy and spicy without any guilt or weird textures hiding underneath.
  • Ranch slaw feels indulgent but it's basically cabbage and a creamy dressing, so you can actually eat more than one without feeling weighed down.
  • These wraps come together in under an hour and taste restaurant-quality, which means impressing people becomes almost effortless.
02 -
  • Don't skip the flipping step at the 10-minute mark during the first bake; cauliflower pieces need both sides exposed to heat to crisp evenly.
  • Make the ranch slaw right before assembly because wet vegetables in dressing start to wilt if they sit too long, and texture matters here.
  • Buffalo sauce can vary wildly in heat level, so taste a tiny piece of cauliflower before committing to the full batch if you're using an unfamiliar brand.
03 -
  • Prep your slaw dressing the night before and just toss it with the vegetables right before assembly so everything stays crisp and cold.
  • If your buffalo sauce is too thin, let it simmer for 2 minutes with the vegan butter before tossing the cauliflower; it'll coat better and cling more stubbornly.
Go Back