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.
Recipe Variations
- 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.
Serving Suggestions
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
Creamy broccoli salad, wheat berry salad, quinoa spinach salad, or arugula avocado tomato salad are all delicious sides to serve with the wrap.
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.
Success Tips
- 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
Equipment
- 2 Large Mixing Bowls
- 1 Small Bowl
- 1 Large Baking Tray
- Blender
Ingredients
- 1 large head of cauliflower
- 1 cup oat flour
- 1 tsp garlic powder
- ¼ tsp smoked paprika
- ⅛ tsp black pepper
- ¼ tsp salt
- 2 cups unsweetened coconut milk (I used a refrigerated carton, not canned)
- 1 ½ cups panko breadcrumbs
- 2 cups vegan buffalo sauce (I used Primal Kitchen dairy-free buffalo sauce)
Instructions
- 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.
Notes
- 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.
What a delicious recipe. We all loved it. Thank you !!
Robyn
Thank you, Robyn! I'm so glad you all enjoyed it!
LOVE LOVE LOVE this idea!!! I will have to try it out and see if it tastes as good as it looks!! Thanks for the inspo 🙂 Have pinned the recipe 🙂 X
Thank you so much! I hope you enjoy it! =)
They were so delicious! I couldn't find buffalo sauce in Ireland, so we used sweet chili sauce on them - they were great! Husband and kid approved! We really loved how crispy they were! Thanks for this recipe, we'll be making it again!!!
Thank you so much! I'm so glad your family enjoyed the recipe!
Bomb Ass is the appropriate name for this meal because after consuming it, the farts coming out of your ass will sound like a bomb. Delicious food although you will be tooting for days.
Maybe that's why my husband wanted to name the tacos "Bomb Ass!" LOL I'm glad you enjoyed the recipe, thanks for the feedback!
Thank you for this recipe- it's fantastic. I've made it several times and still get cravings for it constantly. Absolutely brilliant. <3
Thank you, Charlie! I'm so glad you like the recipe!
These look great, looking forward to trying the recipe.
Thank you, James! Enjoy!
Hi! This sounds amazing! Definitely want to make this tonight but I wonder if I could use different flour like brown rice flour or just regular flour? And sub out coconut milk for almond milk? All the recipes I’ve been trying call for different types of flours and milk but I need to use up what’s already in my pantry/fridge Lol! Thank you
Hello! I haven't tried it with rice flour but I don't see why it wouldn't work. The almond milk should be fine too, just be sure to use an unsweetened nut milk. Let me know how the substitutions turn out for you, enjoy!
Made these tonight, and wow they are good! We just used siracha and gluten free bread crumbs to make it vegan and gluten free. So filling too!
Thank you so much for letting me know, I'm so glad you enjoyed the recipe!
I made these last night. So I found them to be a bit of a pain to make with dunking and then breading them. After the 15 mins in the oven I literally brushed on the buffalo sauce which took a while and i didn't have the patience to coat all sides, HOWEVER, would I do this all again? You bet!!!! These were just so good! I've never had luck getting things to crisp up nicely in the oven. these were super crispy and so flavorful! Popped them on a bed of romaine and kale and drizzled it all with the pesto cream. I've just now finished eating leftovers on their own for lunch. Popped them in toaster oven and they crisped up wonderfully, and I believe they even tasted better than last night! Fab recipe! Def 5 stars! thank you!!!!
Hi, Trish! Thank you so much for leaving a review, I'm so glad you enjoyed the tacos! I agree that the prep is definitely worth the final product, the buffalo cauliflower gets so crispy and delicious! I hope you get a chance to try some of my other recipes, enjoy!
Coconut milk or coconut cream? You refer to both but they have very different consistencies.
Hi, Shannan. I use coconut milk in the recipe! Enjoy!
Absolutely LOVED!! Thank you for sharing!
Thank you, Eden! I'm so glad you enjoyed the tacos! Thank you for letting me know what you thought of the recipe =)
When I made them most of the batter fell off when I stirred them into the wing sauce. What could I have done wrong? I followed the recipe exactly...
Hi, Carrie. I'm so sorry that the recipe didn't work out for you! Some of the batter does fall off when you coat the cauliflower with the wing sauce, that happened to me too but I didn't lose all of it. I use a spatula to very gently stir the cauliflower with the sauce and then put it back on the tray to finish cooking. Maybe you tossed the cauliflower and sauce together a little bit too vigorously? I hope you give the recipe another try! Let me know if I can help you with anything else =)
They tasted really excellent even with my batter issues! I did have a thought though...how much is in the can of coconut milk that you use? I live in Canada and the ones here are 400ml. Maybe that is too much? The coating stayed soggy instead of crisping up (where it didn't fall off). However like I said, the taste is 5 stars worthy!
Hi, Carrie! The can of coconut milk that I use is the same, 13.5 ounces. I don't think that would affect the crispness factor since the coconut milk is just used for the batter.
Maybe next time you could let the cauliflower bake a little bit longer after you toss them in the buffalo sauce? All ovens are different so it's hard to say the exact time that you should bake them until perfectly crisp.
Thank you for letting me know how they turned out, I really appreciate your feedback and I'm glad you enjoyed the recipe!
These tacos really are Bomb Ass! We loved how crispy they were (and they reheated perfectly), my husband thought he was eating spicy chicken wraps until I told him it was cauliflower! I didn't have any buffalo sauce so I just used hot sauce instead and it turned out sooo good! I'll definitely be making these again soon, thanks for the recipe!
Thank you so much, I"m so happy that you enjoyed the tacos!
Do you add any additional milk to the batter? It seemed like the coconut cream did not provide enough liquid and my batter was more like dry dough.
Hi Dawn, I didn't add any additional milk but if your batter is dry then it wouldn't hurt it to add more. Just add a little bit at a time until you get the desired consistency, enough to dip the cauliflower in and coat it. Let me know how it turns out for you! =)
Love this tacos! looks awesome, definitely it makes easy cooking! Keep blogging with great recipes 🙂
My husband and I both don't like the taste of coconut - Would something like heavy cream work instead? Or is it not very coconut tasting anyway? Thanks!
Hi, Ashley! I don't think that you really taste the coconut flavor but I use it all the time so I might be used to it. I haven't tried it with heavy cream but I don't see why it shouldn't work since it's just for the breading. I used the coconut cream mainly to keep the recipe dairy-free and because it has a thicker consistency than regular milk. If you try something else, let me know how it works out for you! =)
OMG this looks SO GOOD! My hubby loves buffalo anything, so I'll be whipping these up for him next week. Thanks for sharing the recipe!!
Coming Up Roses
Thank you! My hubby-to-be LOVES them!
Yum! I've been wanting to incorporate more meatless meals into our rotation..will have to try!!
Awesome! These tacos are perfect for Meatless Monday dinner!
Myhusband would love these! To tally going to make them!
I hope you both enjoy! =)
This looks so delicious! I love anything with tortilla's but I really only know one taco recipe, but this one looks way better! I love that it's vegetarian too and has the extra benefit of having healthy veggies!
The buffalo cauliflower closely resembles chicken nuggets in the tacos so meat and veggies lovers alike can enjoy them!