Crispy roasted cauliflower tossed in a tangy, buttery vegan buffalo sauce and wrapped with crunchy celery and carrot plus a creamy dairy-free dressing for cooling contrast.
Buffalo Cauliflower Wraps That Actually Crisp Up
A weeknight-friendly riff on buffalo wings: crunchy, batter-coated cauliflower tossed in a tangy, buttery vegan hot sauce and tucked into a cooling, crunchy wrap.
If you love the punch of buffalo wings but want something handier and plant-forward, these wraps hit the spot. Bite-size cauliflower florets get a light, battered coating that turns golden and crisp in a hot oven, then get generously sauced in a buttery vegan buffalo mix so every bite is spicy, tangy, and slightly glossy.
The trick to truly crispy cauliflower is the batter — a combo of all-purpose flour and cornstarch with unsweetened plant milk and a pinch of smoked paprika and garlic powder. Cornstarch helps give that crackly exterior, and baking on a wire rack (or a well-spaced single layer on parchment) lets hot air circulate so the pieces don’t steam. Toss the finished florets with melted vegan butter and hot sauce for that classic buffalo sheen.
Layer the sauced cauliflower into tortillas with crunchy celery and carrot ribbons and spoonfuls of a creamy dairy-free dressing made from silken tofu for cooling contrast. The result is a delicious play of textures: crisp shell, tender cauliflower, crunchy veg, and smooth, cooling sauce that tames the heat.
These are great for game day, a casual dinner, or meal-prepped lunches — make the sauce and dressing a day ahead and roast the cauliflower just before serving. Leftovers keep well if stored separately; revive the crunch in a hot oven or air fryer for a few minutes before assembling.
Ingredients
How to Make Vegan Buffalo Cauliflower Wraps
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and set a wire rack on top if you have one.
- Cut the cauliflower into bite-size florets, then toss them lightly with the olive oil and 1/4 tsp of the salt; spread in a single layer on the prepared sheet (use two sheets if needed).
- Whisk together the flour, cornstarch, plant milk, garlic powder, smoked paprika, remaining salt and black pepper until a smooth batter forms; it should coat the back of a spoon — add 1–2 tbsp water if too thick.
- Dip each cauliflower floret into the batter to coat, letting excess drip off, then place the battered florets on the baking rack or directly on the parchment in a single layer.
- Bake the battered cauliflower 20–25 minutes, flipping once halfway, until edges are set and lightly golden; if using a rack, they will crisp better.
- While the cauliflower bakes, make the buffalo sauce by melting the vegan butter in a small saucepan over low heat, whisking in the hot sauce until smooth; remove from heat and keep warm.
- Combine the silken tofu, vegan mayonnaise, nutritional yeast, lime juice, 1/4 tsp garlic powder, and a pinch of salt in a blender or bowl and blend/whisk until very smooth to make the creamy dressing; adjust salt and lime to taste.
- When the cauliflower is done, transfer the florets to a large bowl, pour about two-thirds of the warm buffalo sauce over them, and gently toss to coat; return to the oven for 5–7 minutes to set the sauce.
- Warm the tortillas for 30 seconds each in a dry skillet or microwave. To assemble, spread 1–2 tbsp of the creamy dressing down the center of each tortilla, add a quarter of the buffalo cauliflower, then top with sliced celery and grated carrot; drizzle extra buffalo sauce if desired, fold and serve warm.
Recipe Card
Vegan Buffalo Cauliflower Wraps
Crispy roasted cauliflower tossed in a tangy, buttery vegan buffalo sauce and wrapped with crunchy celery and carrot plus a creamy dairy-free dressing for cooling contrast.
- Prep
- 15 min
- Cook
- 32 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and set a wire rack on top if you have one.
- Cut the cauliflower into bite-size florets, then toss them lightly with the olive oil and 1/4 tsp of the salt; spread in a single layer on the prepared sheet (use two sheets if needed).
- Whisk together the flour, cornstarch, plant milk, garlic powder, smoked paprika, remaining salt and black pepper until a smooth batter forms; it should coat the back of a spoon — add 1–2 tbsp water if too thick.
- Dip each cauliflower floret into the batter to coat, letting excess drip off, then place the battered florets on the baking rack or directly on the parchment in a single layer.
- Bake the battered cauliflower 20–25 minutes, flipping once halfway, until edges are set and lightly golden; if using a rack, they will crisp better.
- While the cauliflower bakes, make the buffalo sauce by melting the vegan butter in a small saucepan over low heat, whisking in the hot sauce until smooth; remove from heat and keep warm.
- Combine the silken tofu, vegan mayonnaise, nutritional yeast, lime juice, 1/4 tsp garlic powder, and a pinch of salt in a blender or bowl and blend/whisk until very smooth to make the creamy dressing; adjust salt and lime to taste.
- When the cauliflower is done, transfer the florets to a large bowl, pour about two-thirds of the warm buffalo sauce over them, and gently toss to coat; return to the oven for 5–7 minutes to set the sauce.
- Warm the tortillas for 30 seconds each in a dry skillet or microwave. To assemble, spread 1–2 tbsp of the creamy dressing down the center of each tortilla, add a quarter of the buffalo cauliflower, then top with sliced celery and grated carrot; drizzle extra buffalo sauce if desired, fold and serve warm.
Nutrition
- Carbohydrates
- 88
- Saturated Fat
- 8.5
- Sodium
- 1520
- Fiber
- 10
- Unsaturated Fat
- 17.5
- Protein
- 16
- Fat
- 26
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 590
- Sugar
- 5