Dinner / American
Crispy Cauliflower Buffalo Wraps
Battered cauliflower bakes until golden, then gets a spicy hot-sauce coating. Tuck into wraps with lettuce, carrot and a cool soy-yogurt sauce.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 30 minutes
- Total
- 50 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in all-purpose flour, wheat tortillas, vegan; check the actual product labels, including any gluten-free replacements.
- Contains oats or oat products. Check labels and choose certified gluten-free products when needed; oats can still be an allergen.
- Contains soy.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 220°C (425°F). Whisk flour, oat milk, garlic powder and half the salt into a batter.
Coat cauliflower in batter and arrange on a lined tray. Bake for 20 minutes, turning halfway.
Mix hot sauce with oil, brush over cauliflower and bake for another 8–10 minutes.
Mix soy yogurt, lemon juice and remaining salt. Fill warmed tortillas with lettuce, carrot, cauliflower and the yogurt sauce.
0 of 4 steps complete
A little kitchen know-how
- Leave space between florets so the coating crisps instead of steaming.
Make it yours & keep it well
Use gluten-free flour and wraps if required; check hot sauce ingredients.
Storage: Refrigerate cauliflower for 2 days; reheat in the oven and assemble wraps fresh.
Estimated nutrition per serving
450 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate cauliflower for 2 days; reheat in the oven and assemble wraps fresh.
Can I adapt this plant-based recipe?
Use gluten-free flour and wraps if required; check hot sauce ingredients.
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