Vegan buffalo cauliflower wraps

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 405.3
  • Total Fat: 16.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 721.1 mg
  • Total Carbs: 53.4 g
  • Dietary Fiber: 6.7 g
  • Protein: 10.4 g

View full nutritional breakdown of Vegan buffalo cauliflower wraps calories by ingredient
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Vegan buffalo cauliflower wraps, adapted from:
Vegan buffalo cauliflower wraps, adapted from:

Number of Servings: 4


    2 small (5-1/2" long) Carrots, raw
    1 head, medium (5-6" dia) Cauliflower, raw
    4 serving Mission Flour Tortillas, Soft Taco, 8 inch, 49g
    0.50 cup Bell peppers (Green, Red, Yellow, Orange)
    1 cup Ice Burg Lettuce- Shredded
    0.75 cup Flour - Gold medal all purpose flour
    0.75 cup Almond Breeze Unsweetened Almond Milk
    0.50 tsp Ranch Dip Mix Hidden Valley Ranch
    8 tbsp Buffalo sauce (franks red hot)
    4 tbsp Follow your Heart Original Veganaise
    4 tbsp Tofutti sour supreme - vegan sour cream



Pre-heat the oven to 425 degrees F.
Mix the flour, milk and pepper together in a bowl and let sit for 5 minutes. Adjust the liquid if needed 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 get slightly browned.
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.
Blend all ingredients except the parsley for the tofu ranch until smooth and creamy. Stir in the finely chopped parsley, or add to blender and pulse a few times to combine.
For the ranch dressing: follow directions on package
Layer 4 tortillas with thinly sliced cucumber, chopped kale or shredded lettuce, grated carrot and avocado. Top with the buffalo cauliflower and vegan ranch dressing. Alternatively, skip the wrap and create a salad with a base of kale or lettuce topped with the veggies, cauliflower and ranch dressing. If making a salad you can add a little extra water to the ranch dressing to thin it out a bit. I kept it on the thicker side for the wraps.

Serving Size: Makes 4 servings

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