Introduction

Discover a vibrant twist on a classic favorite with this Buffalo Cauliflower Wrap Delight. Crispy, saucy cauliflower florets are wrapped in fresh tortillas with crisp veggies and creamy ranch dressing, making it a perfect meal for any day of the week.

The image shows four closely stacked burritos cut in half, revealing layers inside. Each burrito is wrapped in a soft, light-brown tortilla. Inside, a bright orange layer of spiced chicken or meat is visible, topped with shredded pale green lettuce, white sour cream drizzled across the top, small chunks of red tomato, and bits of purple onion. Fresh green cilantro leaves are sprinkled over the top. The burritos rest on a wooden board, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium head of cauliflower, cut into florets
1 cup all-purpose flour (or gluten-free flour)
1 cup unsweetened almond milk (or any non-dairy milk)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
1 cup hot sauce (like Frank’s RedHot or your favorite brand)
2 tablespoons unsalted butter (or vegan butter), melted
4 large whole wheat or spinach tortillas
1 cup shredded lettuce
1 cup diced tomatoes
½ cup sliced red onion
½ cup vegan ranch dressing or regular ranch dressing
Fresh cilantro or parsley for garnish

Instructions

Step 1: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper for easy clean-up.
Step 2: In a large mixing bowl, whisk together the flour, almond milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth to create a batter.
Step 3: Dip each cauliflower floret into the batter, ensuring it’s fully coated. Arrange the coated florets in a single layer on the prepared baking sheet.
Step 4: Bake the coated cauliflower in the preheated oven for about 20 minutes, until golden brown and crispy.
Step 5: While baking, combine the hot sauce and melted butter in a bowl, adjusting the spice level if desired.
Step 6: Remove the cauliflower from the oven and toss it in the buffalo sauce to coat evenly.
Step 7: Return the sauce-coated cauliflower to the oven and bake for an additional 10 minutes to achieve extra crispiness.
Step 8: To assemble, lay a tortilla flat and layer with shredded lettuce, diced tomatoes, and sliced red onion. Add a generous portion of buffalo cauliflower and drizzle with ranch dressing.
Step 9: Fold the sides over the filling and roll the tortilla tightly from the bottom to enclose the ingredients.
Step 10: Slice the wraps in half, garnish with fresh cilantro or parsley, and serve with extra ranch or hot sauce on the side.

Tips & Variations

For extra crunch, try air-frying the cauliflower instead of baking.
Substitute buffalo sauce with BBQ sauce for a milder, smoky flavor.
Use gluten-free flour to make this recipe gluten-free.
Add shredded carrots or avocado slices inside the wrap for more texture and flavor.

Storage

Store any leftover buffalo cauliflower in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven at 375°F (190°C) for 10 minutes to maintain crispiness. Assemble wraps fresh before serving to prevent sogginess.

How to Serve

The image shows four cut burritos stacked closely on a wooden board, each burrito wrapped in a lightly toasted white tortilla with visible brown grill marks. Inside, the first layer is a bright orange, creamy filling mixed with browned roasted cauliflower pieces. The second layer consists of finely shredded pale green lettuce mixed with small chunks of red and white tomatoes and bits of purple onion. On top of each burrito, there is a drizzle of white sauce and a sprinkle of fresh green herbs. The background surface is white marble. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can substitute unsweetened almond milk with regular dairy milk or any other plant-based milk you prefer.

How spicy is this recipe?

The spice level depends on the hot sauce you choose. Using a milder hot sauce or adjusting the amount can easily make it less spicy to suit your taste.

Buffalo Cauliflower Wrap Delight Recipe

Print Recipe

★★★★★

4.7 from 143 reviews

Enjoy a spicy and crispy Buffalo Cauliflower Wrap Delight that combines oven-baked cauliflower coated in a flavorful batter and tossed in tangy buffalo sauce. Wrapped in whole wheat or spinach tortillas with fresh veggies and creamy ranch dressing, this vegan-friendly dish is perfect for a satisfying, plant-based meal bursting with zest and texture.

Author: Kai
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Cauliflower and Batter

1 medium head of cauliflower, cut into florets
1 cup all-purpose flour (or gluten-free flour)
1 cup unsweetened almond milk (or any non-dairy milk)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper

Buffalo Sauce

1 cup hot sauce (like Frank’s RedHot or your favorite brand)
2 tablespoons unsalted butter (or vegan butter), melted

Wrap Assembly

4 large whole wheat or spinach tortillas
1 cup shredded lettuce
1 cup diced tomatoes
½ cup sliced red onion
½ cup vegan ranch dressing or regular ranch dressing
Fresh cilantro or parsley for garnish

Instructions

Preheat the Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper for easy clean-up and to prevent sticking.
Prepare the Batter: In a large mixing bowl, whisk together the flour, almond milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until you achieve a smooth batter without lumps.
Coat the Cauliflower: Dip each cauliflower floret into the batter, making sure it is thoroughly coated. Arrange the coated florets in a single layer on the prepared baking sheet to ensure even baking.
Bake the Cauliflower: Bake the florets in the preheated oven for 20 minutes until they turn golden brown and develop a crispy texture.
Make the Buffalo Sauce: While the cauliflower bakes, mix the hot sauce and melted butter together in a bowl. Adjust the heat level to your preference by adding more or less hot sauce.
Toss in Sauce: Remove the baked cauliflower from the oven and drizzle the buffalo sauce over it. Toss gently but thoroughly to coat every floret evenly with the spicy sauce.
Return to Oven: Place the sauce-coated cauliflower back onto the baking sheet and return to the oven for an additional 10 minutes to allow the sauce to set and the cauliflower to crisp up even more.
Assemble the Wraps: Lay a tortilla flat and start layering with shredded lettuce, diced tomatoes, and sliced red onion. Add a generous amount of the buffalo cauliflower on top, then drizzle with ranch dressing to balance the spice.
Roll the Wrap: Carefully fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the filling completely, ensuring it holds together while eating.
Serve: Slice the wrap diagonally in half, garnish with fresh cilantro or parsley for a pop of freshness, and serve immediately with extra ranch dressing or hot sauce on the side if desired.

Notes

For gluten-free options, substitute all-purpose flour with a gluten-free flour blend.
Use vegan butter and vegan ranch dressing to make the recipe fully vegan.
Adjust the amount of hot sauce according to your preferred spice level.
Make sure to arrange the cauliflower florets in a single layer to achieve maximum crispiness while baking.
Leftover coated cauliflower can be stored in the refrigerator and reheated in the oven to maintain crispiness.

Keywords: buffalo cauliflower, vegan wrap, spicy cauliflower, baked cauliflower, plant-based dinner, buffalo sauce, healthy wraps, vegan buffalo, cauliflower recipes