Cauliflower florets are coated in a creamy oat flour batter, covered in panko breadcrumbs, tossed in buffalo sauce, and then baked until perfectly crisp! Tuck these tasty nuggets into a wrap for a delicious meal!
The day after I made this recipe for the first time, my husband asked if we were having that "bomb ass wrap" again for dinner that night because he loved it! I thought that sounded like a great name to call this buffalo cauliflower wrap recipe because they truly are bomb ass! They're crispy on the outside and melt in your mouth, tender on the inside!
This dish is not complicated to make and it only requires a few simple steps to make something truly delicious! You can enjoy these spicy buffalo cauliflower nuggets in a wrap, as vegan "wings" with ranch, or as a hearty salad topping.
Ingredients & Substitutions
- Cauliflower - Cauliflower is the star of this recipe, but you could also try using broccoli or romanesco florets.
- Oat Flour - This is used to make the batter. You can also use all-purpose flour.
- Dried Seasonings - Garlic and paprika add so much flavor to the batter.
- Coconut Milk - Any unsweetened plant milk can be used to make the batter, but I like to use coconut milk because of its creamy texture.
- Panko Breadcrumbs - This adds so much texture to the crispy coating. You can use whatever type of breadcrumbs you prefer, but panko gets extra crispy.
- Buffalo Sauce - Use your favorite brand of buffalo sauce or you can make it from scratch if you prefer. Try this recipe.
How To Make It
Step #1 - Start by making the batter in a large mixing bowl. Add the oat flour, dried seasonings, and unsweetened coconut milk to the bowl. Mix it well until a smooth batter forms.
Step #2 - Next, cut the florets off the cauliflower and put it in the bowl with the batter. Toss it well to coat each piece.
Step #3 - Put the panko breadcrumbs into a small bowl. Use tongs to pull each piece of cauliflower out of the batter bowl and then dip it into the breadcrumbs to coat. Arrange the breaded florets on a parchment-lined tray and bake it for 15 minutes.
Step #4 - Remove the tray from the oven and carefully transfer the cauliflower into a large clean bowl. Pour the buffalo dressing over it and use a large spoon to gently coat the cauliflower. You might lose a few breadcrumbs while doing this, but that's ok. Return the cauliflower to the baking tray and bake until crispy.
Step #5 - Fill a wrap with the baked cauliflower bites and your favorite toppings.
- Skip the Wrap - The cauliflower doesn't have to be eaten in a wrap, it's great on its own! You could serve it on a big platter with vegan ranch and celery sticks.
- Add it to Salad - Top your salad with a hearty serving of buffalo cauliflower bites and drizzle vegan ranch dressing over the top. YUM!
- Cauliflower Steak - Slice a head of cauliflower into 1-inch thick steaks and then follow the same instructions to batter, bread, and season it to make an impressive main course.
I serve this vegan buffalo cauliflower wrap with basil cream sauce because I love the combination of fresh and cooling herbs with the slightly spicy, tangy buffalo sauce. However, the wrap is also delicious topped with a dollop of vegan ranch dressing, cilantro lime salsa, mashed avocado, or vegan garlic aioli.
Load up your favorite type of wrap with fresh greens (spinach, romaine, or mixed greens are all good options), thinly sliced onions, crispy buffalo cauliflower, and your choice of dressing. Tomatoes, avocado, and green onions are also good toppings to add.
How To Store It
Store the leftovers in an airtight container in the fridge for up to 2-3 days. After a few days, the coating starts to get a little soft and it won't crisp up as well when you reheat it. Store the cauliflower and topping separately from the wrap so it won't get soggy.
When you're ready to reheat it, arrange the cauliflower on a large baking tray so the pieces are not touching each other. Then put the tray in the oven to bake for 8-10 minutes or until the florets are crispy. Don't warm it up in the microwave because it will make the coating soggy, not crisp.
Frequently Asked Questions
Yes, you can freeze it. Let the spicy cauliflower cool and then arrange them on a baking tray so they're not touching each other. Freeze for 2-3 hours and then you can transfer the frozen florets to a freezer-safe container. To reheat, transfer the frozen cauliflower to a baking tray and bake for 12-15 minutes at 375 degrees or until the florets are hot and crispy.
Too much buffalo sauce might be the reason that the cauliflower is soggy. Try baking it for a few more minutes to crisp up the coating.
No, buffalo is not the same as hot sauce. It will be very spicy if you use hot sauce instead.
- Try to cut the florets into pieces that are easy to eat, but not too small, because the bigger pieces are easier to batter and coat.
- You can use whatever breadcrumbs you have on hand, but I've found that panko bread crumbs make the best crispy coating.
- Use unsweetened coconut milk from a refrigerated carton to make the batter. It's a little bit thinner than canned coconut milk, but it's super creamy. If you use canned coconut milk, you'll need to add water to thin the batter because it will be very thick.
- Don't throw out the cauliflower leaves or stem! You can dice it and add it to cauliflower lentil curry or vegan cheese.
Want More Cauliflower Recipes?
- Mushroom Cauliflower Fried Rice
- Red Curry Cauliflower Soup
- Harissa Cauliflower Steaks with Cucumber Mint Sauce
- Roasted Veggie Tofu Tacos
Bomb Ass Buffalo Cauliflower Wrap
- 2 Large Mixing Bowls
- 1 Small Bowl
- 1 Large Baking Tray
- Preheat the oven to 425 degrees.
- Cut all of the florets off the head of cauliflower.
- In a large mixing bowl, combine 1 cup oat flour, 1 tsp garlic powder, ¼ tsp smoked paprika, ⅛ tsp black pepper, ¼ tsp salt, and 2 cups coconut milk. Stir it together until all of the lumps have dissolved and the batter is smooth.
- Put all of the cauliflower florets into the bowl with the batter and use a large spoon to stir and coat each piece of cauliflower with the batter.
- Pour 1 ½ cups panko breadcrumbs into a small bowl. Use tongs to dip each piece of cauliflower into the breadcrumbs. Make sure to rotate the cauliflower to coat each side. Arrange the battered cauliflower on a parchment-lined tray and bake for 15 minutes.
- Remove the tray from the oven. Carefully, transfer the cauliflower into a large mixing bowl and pour 2 cups of buffalo sauce over the top. Use a large spoon to gently toss the cauliflower with the sauce. Put the florets back onto the tray and bake it for an additional 10-12 minutes or until the cauliflower bites are crispy.
- Add the cauliflower to a wrap with your favorite toppings and choice of sauce.
- Try to cut the cauliflower florets into medium-sized pieces that are easy to eat, but not too small, because the bigger pieces are easier to batter and coat.
- Store the leftover spicy cauliflower in an airtight container in the fridge for 2-3 days or you can freeze it for a future meal.