Buffalo Cauliflower Wraps

Buffalo Cauliflower Wraps

Oh cauliflower how do I love thee. Let me count the ways. Your possibilities are endless you can go from being an okay vegetable to rice, pizza crust, mashed "potatoes" and all types of wings. 

On today's menu we are making buffalo cauliflower wraps. This meal is nice and spicy. It is my attempt at zero waste. 


  • 1 head of cauliflower approx. 4 cups of florets
  • 1 cup water
  • 1 cup chickpeas flour
  • 1 cup of gluten free bread crumbs (optional)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp of paprika
  • 1/4 tsp salt
  • 1 cup red hot sauce
  • 1 tbsp vegan butter
  • 1/2 head of red cabbage, chopped
  • 1 bunch of parsley
  • Vegan sour cream or mayo



  1. Line baking sheet(s) with parchment paper or grease very well with oil. Preheat your oven to 425-450 F depending on your oven.
  2. Wash and cut cauliflower head into bite-sized pieces..
  3. Mix the water, flour, and spices in a medium mixing bowl.  Mix until the batter is thick and is able to coat the cauliflower without dripping. Add flour if necessary for consistency.
  4. Dip the cauliflower in the batter. Shake off excess batter. THIS IS OPTIONAL for extra crispiness coat with bread crumbs. Lay the cauliflower single layer on the baking sheet.
  5. Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.
  6. While the cauliflower is baking, prepare your buffalo wing sauce. In a small saucepan on low heat melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.
  7. Once the cauliflower is done its first bake , remove them from the oven and add  sauce and toss to coat evenly. Return to the oven and bake for another 10-15 minutes or until reached desired crispness.
  8. Warm a skillet, under medium/high heat, and use an absorbent paper to rub the coconut oil on the pan and grease the pan.

  9. Scoop 1/3 cup of the  batter into the frying pan and tilt the pan with a circular motion to ensure that the batter coats the surface evenly. The batter is very liquid and that is what you want. The thickness of the crepes will depend on how much batter you use for each.  

  10. Cook  until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.

  11. Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and should be crispy on the sides and softer in the middle.

  12. To serve fill each wrap with cauliflower, cabbage, parsley, and sour creme.


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