Vegan Buffalo Cauliflower Wrap

Name: Vegan Buffalo Cauliflower Wrap
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 head cauliflower, cut into florets; 2 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/3 cup buffalo hot sauce (such as Frank's RedHot); 2 tbsp vegan butter (such as Earth Balance), melted; 4 large flour tortillas (10-inch); 2 cups shredded red or green cabbage; 1/2 cup carrots, shredded; 1/4 cup vegan ranch dressing; 4 green onions, sliced; 2 tsp fresh lime juice

Crispy oven-roasted cauliflower florets tossed in tangy buffalo sauce, wrapped with crunchy shredded slaw and creamy vegan ranch in a flour tortilla. Spicy, satisfying, and weeknight-ready.

50 minEasyServes 4360 cal/serving

AmericanLunchOvenVeganHigh FiberHalal-friendlyDairy-FreeEgg-FreePork-FreeAlcohol-Free

Ingredients

1 head cauliflower, cut into florets
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/3 cup buffalo hot sauce (such as Frank's RedHot)
2 tbsp vegan butter (such as Earth Balance), melted
4 large flour tortillas (10-inch)
2 cups shredded red or green cabbage
1/2 cup carrots, shredded
1/4 cup vegan ranch dressing
4 green onions, sliced
2 tsp fresh lime juice

Instructions

1

Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
2

Toss 1 head cut into florets cauliflower with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp salt until evenly coated. Spread in a single layer on the baking sheet.
3

Roast for 25-30 minutes, flipping halfway, until the florets are tender and charred at the edges.
4

Mix together 1/3 cup buffalo hot sauce (such as Frank's RedHot) and 2 tbsp melted vegan butter (such as Earth Balance) in a large bowl. Add the roasted cauliflower and toss well to coat.
5

Toss 2 cups shredded red or green cabbage and 1/2 cup shredded carrots with 2 tsp fresh lime juice in a small bowl to make a quick slaw.
6

Warm 4 large flour tortillas (10-inch) in a dry skillet or microwave for 30 seconds until pliable.
7

Spread 1/4 cup vegan ranch dressing down the center of each tortilla. Add a portion of buffalo cauliflower and slaw, then scatter 4 sliced green onions on top.
8

Fold in the sides of each tortilla, roll up tightly, and serve immediately. Cut in half on the diagonal if desired.

Questions

Can I make Vegan Buffalo Cauliflower Wrap gluten-free?

Yes. The gluten in this entry is 4 large flour tortillas (10-inch). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Vegan Buffalo Cauliflower Wrap keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Vegan Buffalo Cauliflower Wrap?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Maple-Glazed Bacon Brussels Sprouts side
Wild Rice and Cranberry Salad salad
Slow Cooker Chicken and Wild Rice Soup soup
Shirley Temple drink

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