If there are two things you should know about me by now, it’s that I love cauliflower and Buffalo sauce. I can’t help it—they just make me happy! And honestly, we should all be eating foods that bring us joy. Wraps are a favorite of mine year-round, but there’s something about spring and summer that makes them feel like the perfect meal. These Buffalo cauliflower wraps are simple yet delicious, made with just a few key ingredients: brown rice, spinach, and vegan cheese. I prefer using spinach over lettuce since it holds up better and doesn’t get soggy, making these wraps just as tasty the next day!
INGREDIENTS
Makes 3 wraps
- ⅓ head of cauliflower (about 7 oz / 200g), cut into small florets
- 3 tbsp unsweetened, unflavored non-dairy milk
- 2 ½ tbsp (about 20g) breadcrumbs
- ½ cup cooked brown rice, divided
- ⅓ cup (37g) vegan cheese shreds, divided
- 2 handfuls (about 25g) spinach, divided
- 3 tbsp Buffalo sauce, divided
- 3 medium-sized tortillas
- Vegan ranch (optional, for dipping)
INSTRUCTIONS
- Preheat the oven to 425°F (218°C).
- Prepare the cauliflower – Cut into small florets to ensure they fit well in the wrap. Place them in a large bowl and toss with the non-dairy milk to coat. Sprinkle the breadcrumbs over the top and shake to distribute. A light, uneven coating is fine!
- Bake – Spread the coated cauliflower on a lined baking sheet and bake for 18 minutes or until crispy.
- Toss in Buffalo sauce – Once baked, transfer the cauliflower back to a bowl, add 2 tbsp of Buffalo sauce, and toss to coat.
- Assemble the wraps – Spread about 1 tsp of Buffalo sauce on a tortilla. Layer with ⅓ of the vegan cheese, brown rice, spinach, and Buffalo cauliflower. Fold in the sides, then roll up tightly. Repeat for the remaining wraps.
- Crisp the wraps – Use a panini press or a pan to lightly toast the wraps, sealing them and adding a crisp texture.
- Serve and enjoy – Pair with vegan ranch for dipping if desired.
Watch the video for a step-by-step guide!
