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Buffalo Cauliflower Wrap

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 350
A spicy, crispy cauliflower wrap with creamy sauce and fresh toppings, perfect for a satisfying vegan meal.

Ingredients

Vegetables

  • 1 medium head cauliflower (about 1.5 lbs / 680 g, cut into florets)
  • ½ cup all-purpose or gluten-free flour blend
  • ¼ cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ¼ tsp baking powder
  • ¼ tsp fine sea salt
  • ¾ cup unsweetened plain almond milk
  • ¼ cup refined coconut oil or vegan butter, melted
  • ⅓ cup vegan hot sauce (e.g., Frank’s RedHot)
  • 1 tbsp raw apple cider vinegar
  • 1 tsp tamari or coconut aminos
  • ½ tsp pure maple syrup (optional)
  • ½ cup raw unsalted cashews (soaked 15 min or 4 hrs)
  • ¼ cup filtered water (plus more as needed)
  • 1 tbsp fresh lemon juice
  • 1 small clove garlic (peeled)
  • 1 tsp white miso paste
  • 1 tsp fresh dill (or ¼ tsp dried)

Instructions 

  • Trim cauliflower into florets, rinse, and dry.
  • Mix dry ingredients, add almond milk, and rest 5 min.
  • Bake cauliflower at 450°F (230°C) for 20 min, flip, then 15-20 min until crispy.
  • Make hot sauce glaze by melting oil, whisking in hot sauce, vinegar, tamari, garlic, and syrup; simmer 2-3 min.
  • Toss cauliflower with ¾ of the glaze, let sit 3-5 min.
  • Assemble wrap: warm tortilla, spread creamy sauce, add toppings, roll, and wrap.

Notes

For extra crispiness, bake cauliflower until golden brown.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Cauliflower