Buffalo Cauliflower Wrap Delight Recipe
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.
- 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
