Description
These Vegan Buffalo Cauliflower Wraps are crispy, spicy, and perfectly balanced with creamy vegan ranch and fresh vegetables. A delicious plant-based meal that’s easy to make and full of bold flavors!
Ingredients
Scale
For the Buffalo Cauliflower:
- 1 head of cauliflower, cut into bite-sized florets
- ¾ cup brown rice flour (or whole wheat/all-purpose flour)
- ¾ cup unsweetened almond milk (or any plant-based milk)
- Pinch of black pepper
- ½ cup buffalo sauce
For the Vegan Ranch Dressing:
- 1 package soft tofu
- 3 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- Handful of fresh parsley, finely chopped
For the Wraps:
- Finely chopped kale (or romaine lettuce)
- Thinly sliced cucumber
- Finely grated carrot
- Sliced avocado
- Large tortillas (gluten-free if needed)
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix flour, almond milk, and black pepper to create a smooth batter. Let it sit for 5 minutes.
- Dip cauliflower florets into the batter, ensuring full coverage, then place on a lined baking sheet.
- Bake for 20-25 minutes until slightly golden.
- Toss baked cauliflower with buffalo sauce, then return to the oven for another 15-20 minutes until crispy.
- Blend all ranch dressing ingredients until smooth, then stir in fresh parsley.
- Lay out a tortilla and layer with kale, cucumber, carrot, avocado, and buffalo cauliflower.
- Drizzle with vegan ranch, roll up the wrap tightly, and slice in half.
- Serve immediately and enjoy!
Notes
- Adjust spice level by mixing buffalo sauce with a little maple syrup.
- Store leftover cauliflower in an airtight container for 2-3 days.
- For extra crunch, add shredded cabbage or crispy chickpeas.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American