Vegan Buffalo Cauliflower Wraps


For The Buffalo Cauliflower

1 head of cauliflower, cut into florets (about 4 cups chopped)

3/4 cup brown rice flour

3/4 cup unsweetened almond milk (plus more as needed to adjust consistency)

pinch of black pepper

1/2 cup Frank’s Buffalo Sauce


For the Vegan Ranch Dressing

1 package soft tofu

3 tbsp fresh lemon juice

1 tbsp apple cider vinegar

1 tsp garlic powder

1 tsp onion powder

1 tsp sea salt

handful of fresh parsley, finely chopped


For The Wraps

finely chopped kale or shredded romaine lettuce

thinly sliced cucumber

finely grated carrot

sliced avocado

large tortillas


Make The Buffalo Cauliflower

  1. Pre-heat the oven to 210 degrees c.
  2. 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.
  3. Dip the cauliflower florets into the batter and place on a baking sheet lined with parchment paper or a silicone baking mat.
  4. Roast for 20-25 minutes until starting to get slightly browned.
  5. Remove from the oven and mix with the buffalo sauce. You can just mix it right on the pan.
  6. Place back in the oven for another 15-20 minutes until browned.

Make The Vegan Ranch Dressing

  1. Blend all ingredients until smooth and creamy.

Assemble The Wraps

  1. Layer 4 tortillas with thinly sliced cucumber, chopped kale or shredded lettuce, grated carrot and avocado.
  2. 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. Keep it on the thicker side for the wraps.
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