Vegan Buffalo Cauliflower Wrap
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.
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.