Save Experience the perfect balance of heat and cool with these Vegan Buffalo Cauliflower Wraps. This recipe transforms humble cauliflower into spicy, crispy nuggets that pair beautifully with a creamy, herb-flecked ranch slaw. It is an ideal plant-based meal that satisfies cravings for classic pub flavors while keeping things wholesome and dairy-free.
Save Whether you are a longtime vegan or simply looking for a Meatless Monday favorite, these wraps are a total game-changer. The combination of warm tortillas, spicy cauliflower, and cool slaw creates a delightful texture in every bite, making it a meal that both kids and adults will enjoy.
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: Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Step 2: Batter
- In a large bowl, whisk together the flour, plant-based milk, garlic powder, smoked paprika, salt, and black pepper until the mixture is smooth.
- Step 3: Coating
- Add the cauliflower florets to the batter, tossing thoroughly to coat each piece evenly. Arrange them on the prepared baking sheet in a single layer.
- Step 4: Initial Bake
- Bake for 20 minutes, making sure to flip the florets halfway through the cooking time.
- Step 5: Buffalo Glaze
- While the cauliflower is baking, combine the vegan buffalo hot sauce and melted vegan butter in a separate bowl.
- Step 6: Second Bake
- Remove the cauliflower from the oven. Toss the baked florets in the buffalo sauce mixture, then return them to the baking sheet and bake for another 10 minutes until they are crispy and well-coated.
- Step 7: Prepare the Slaw
- While the cauliflower finishes baking, whisk together vegan mayonnaise, plant-based milk, dill, lemon juice, garlic, salt, and black pepper in a large bowl. Fold in the cabbage, carrots, red onion, and parsley until well coated.
- Step 8: Warm Tortillas
- Warm the tortillas in a dry skillet or microwave until they are soft and pliable.
- Step 9: Assembly
- Spread a generous layer of the ranch slaw onto each tortilla. Top with the buffalo cauliflower, avocado slices, and optional cilantro.
- Step 10: Final Touch
- Roll up the wraps tightly, slice them in half, and serve while still warm.
Zusatztipps für die Zubereitung
To ensure maximum crispiness, avoid overcrowding the baking sheet; if the florets are too close together, they will steam rather than crisp. Using a whisk for the batter prevents lumps, while a sturdy pair of tongs makes tossing the cauliflower in buffalo sauce much easier.
Varianten und Anpassungen
For a gluten-free version, simply substitute the all-purpose flour for a gluten-free blend and use gluten-free tortillas. If you want more texture, consider adding shredded romaine lettuce or thinly sliced radishes to the assembly step.
Serviervorschläge
These wraps pair excellently with a crisp lager or a cold glass of sparkling water with a twist of lime. For a fuller meal, serve them alongside sweet potato fries or extra celery and carrot sticks with any remaining ranch dressing.
Save Enjoy this flavorful, satisfying meal that brings a touch of heat to your table. With 8 grams of protein and a wealth of fresh vegetables, these Vegan Buffalo Cauliflower Wraps are a nutritious way to enjoy your favorite bold flavors any night of the week.
Recipe Questions
- → How do I keep the cauliflower crispy?
Bake the cauliflower florets until they're golden and crispy before tossing in buffalo sauce. Arrange them in a single layer on the baking sheet and avoid overcrowding, which can cause steaming instead of roasting. The final 10-minute bake after coating helps set the crispy texture.
- → Can I make these ahead of time?
Prepare the ranch slaw up to a day in advance and store it refrigerated. The cauliflower tastes best freshly baked, but you can bread the florets ahead and keep them refrigerated until ready to bake. Warm the tortillas just before assembly for the best texture.
- → What can I substitute for the buffalo sauce?
If you prefer less heat, use a mixture of equal parts hot sauce and tomato paste, or try a barbecue sauce glaze. For a different flavor profile, sriracha mixed with a little lime juice works well too.
- → How do I make these gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free flour blend. Use certified gluten-free tortillas, and verify that your buffalo sauce and vegan mayonnaise are gluten-free. The cooking method remains the same.
- → Can I grill the cauliflower instead of baking?
Absolutely. Prepare the battered cauliflower as directed, then grill over medium-high heat for about 5-7 minutes per side until charred and crispy. Toss in buffalo sauce after grilling and return to the grill for 2 minutes to set the glaze.
- → What other toppings work well?
Sliced radishes, shredded romaine lettuce, pickled red onions, or vegan cheese shreds all complement the flavors. A drizzle of extra vegan ranch or tahini sauce adds richness. Fresh jalapeño slices bring additional heat if desired.