Vegan Buffalo Cauliflower Wraps (2024)

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These vegan buffalo cauliflower wraps are a dream come true! Enjoy this ultra-comforting dish for a healthy and satisfying plant-based meal.

Recipe Features

• dietary needs – vegan, nut-free, can be gluten-free, soy-free option (use tahini ranch instead of tofu ranch)
• comfort food – serve with a plate of baked fries for the ultimate healthy comfort food meal
• can be prepped ahead – make the components ahead of time for quick and easy assembly
• 5-star reviewed – make these with confidence they’ll be a hit!

Ingredient Notes

• cauliflower – doesn’t need to be exact but it should be roughly 4 cups when chopped into bite-sized pieces
• flour – I used brown rice flour but you can sub whole wheat, all-purpose or gluten-free all purpose
• almond milk – can be subbed with any other plant-based milk, just make sure it’s unsweetened and you don’t mind the flavour
• buffalo sauce – I used Frank’s but any brand works
• tofu – you’ll need soft tofu for the dressing, if you don’t want to do a tofu-based sauce, try my tahini ranch
• kale – can be subbed with spinach, romaine or any other leafy green
• avocado – I think it’s a must here, cool and creamy it’s perfect with the buffalo cauliflower
• tortillas/wraps – look for ones on the larger side, any kind works, use a gluten-free option if needed

Step by Step Instructions

Step 1. Make the buffalo cauliflower. For this step you need the cauliflower, buffalo sauce, flour, milk and pepper.

• Mix the flour, milk and pepper together in a bowl and let sit for 5 minutes. Depending on the flour used, you may need to adjust the liquid amount to create a thick but slightly drippy batter.
• Dip the cauliflower florets into the batter and place on a baking sheet lined with parchment paper or a silicone baking mat.
• Roast for 20-25 minutes until starting to brown.
• Remove from the oven and mix with the buffalo sauce. I just mix it right on the pan.
• Place back in the oven for another 15-20 minutes until browned.

Step 2. Make the vegan ranch dressing by blending everything together until smooth and creamy.

Not into tofu? Use this tahini ranch dressing instead.

Step 3. Prepare the rest of the ingredients.

• finely chop the kale
• grate the carrot
• thinly slice the cucumber and avocado

Finally, assemble everything in your favourite wrap, roll it up and enjoy!

Notes and Tips

• Make It a Salad: If you prefer, you can skip the wrap and serve these as a big salad. Use the kale or lettuce as the base and top with the rest of the veggies, the buffalo cauliflower wings and a generous drizzle of the ranch dressing.
• Season the Batter: Try adding additional seasoning to the cauliflower batter such as a pinch of cumin, paprika, chili powder, garlic powder and black pepper.
• Flour Options: Use all-purpose or gluten-free all-purpose, whole wheat, brown rice flour or spelt flour.
• Gluten-free Option: Be sure to use a gluten-free flour and gluten-free wraps.
• Soy-Free Option: Skip the tofu ranch and use my tahini ranch or another sauce of choice.
• Alternative Sauce: Try this tahini ranch dressing or vegan tzatziki.

Prep and Storage

• wraps are best prepared fresh but the cauliflower can be stored in the fridge for up to 2 days and the sauce for up to 4 days
• pre-chop the kale, carrot, cucumber and lettuce and store separately, up to 3 days in advance
• if storing extra cauliflower, for best results reheat in the oven at 350 F until warmed to your preference (microwave is fine too but it will be soggy)
• wraps can be prepared up to 1 days in advance but I wouldn’t go more than that or they’ll get soggy

• Buffalo Cauliflower Kale Salad
• Spicy Chickpea Wraps with Spinach and Avocado
• Cauliflower Quinoa Tabouli Bowls
• Buffalo Chickpea Stuffed Sweet Potatoes
• Vegan Buffalo Dip
• Vegan Buffalo Cauliflower Tacos with Ranch

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Originally published on April 13, 2018. Updated with new photos and text on September 14, 2020.

posted by Deryn Macey on September 14, 2020

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