Ingredients

For the Buffalo Cauliflower:

  • 1 medium head of cauliflower, cut into bite-sized florets (about 4 cups)
  • 1 cup all-purpose flour (or gluten-free flour)
  • 1 cup unsweetened plant-based milk (e.g., almond, soy, or oat)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup panko breadcrumbs (or gluten-free breadcrumbs)
  • 1/2 cup vegan buffalo sauce (e.g., Frank’s RedHot or similar)
  • 2 tbsp melted vegan butter (optional, for richer flavor)

For the Vegan Ranch:

  • 1/2 cup vegan mayonnaise
  • 1/4 cup unsweetened plant-based milk
  • 1 tbsp apple cider vinegar
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the Wraps:

  • 4 large spinach tortillas
  • 2 cups shredded romaine lettuce
  • 1 large avocado, sliced
  • 1/2 cup shredded carrots (optional, for extra crunch)
  • 1/4 cup thinly sliced red onion (optional)

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Tongs

Instructions

Step 1: Prepare the Buffalo Cauliflower

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper to form a smooth batter.
  3. Place the panko breadcrumbs in a separate shallow bowl.
  4. Dip each cauliflower floret into the batter, shaking off excess, then coat in the panko breadcrumbs. Place on the prepared baking sheet.
  5. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
  6. In a small bowl, mix the buffalo sauce with melted vegan butter (if using). Toss the baked cauliflower in the buffalo sauce until evenly coated. Return to the oven for 5 minutes to set the sauce.

Step 2: Make the Vegan Ranch

  1. In a small bowl, whisk together the vegan mayonnaise, plant-based milk, apple cider vinegar, dill, parsley, garlic powder, onion powder, salt, and black pepper until smooth.
  2. Adjust consistency with more plant-based milk if needed. Refrigerate until ready to use.

Step 3: Assemble the Wraps

  1. Warm the spinach tortillas briefly in the microwave (10-15 seconds) or on a skillet to make them pliable.
  2. Lay a tortilla flat and spread 1-2 tbsp of vegan ranch in the center.
  3. Add a handful of shredded romaine, a few slices of avocado, and optional shredded carrots or red onion.
  4. Place 4-5 buffalo cauliflower bites on top.
  5. Fold the bottom of the tortilla up, then fold in the sides and roll tightly to close.
  6. Repeat for the remaining tortillas.

Serving

  • Serve immediately with extra vegan ranch or buffalo sauce on the side for dipping.
  • Pair with a side of cucumber slices or sweet potato fries for a complete meal.

Tips

  • For extra crunch, double-coat the cauliflower by dipping in batter and breadcrumbs twice.
  • Store leftover buffalo cauliflower in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
  • Use gluten-free flour and breadcrumbs for a gluten-free version.

Nutritional Information (Per Wrap, Approximate)

  • Calories: 350-400 kcal
  • Protein: 8g
  • Fat: 18g
  • Carbohydrates: 45g
  • Fiber: 6g

Enjoy your spicy, creamy, and satisfying vegan buffalo ranch cauliflower wraps!