buffalo cauliflower wraps.

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I had the BEST buffalo cauliflower at a plant-based spot in Westmont called Heart Beet Kitchen, and I decided to try and make it myself!  I paired it with romaine, tomatoes and ranch and rolled it into a wrap.



  • 1 head cauliflower
  • 1 bottle buffalo sauce – whichever brand you like!
  • 1/2 cup panko breadcrumbs
  • olive oil
  • salt & pepper
  • wraps – I used Tumaro’s wraps
  • romaine, chopped
  • tomatoes, diced
  • ranch – I used Bolthouse Farms yogurt ranch



  • Preheat oven to 350 degrees.
  • Cut cauliflower into small florets and place them in a big bowl.
  • Coat with about 2 Tablespoons of olive oil and season with salt and pepper.
  • Toss until all cauliflower is coated.
  • Roast for about 10-12 minutes – you do not want to overcook because the finished product will be mushy.
  • Remove cauliflower from the oven and transfer back into your big bowl.
  • Coat with buffalo sauce – however much you like.. I used about 1/2 cup – depends how spicy you want it!
  • Spread the buffalo cauliflower back on your baking sheet and top with panko breadcrumbs.
  • Put your oven on ‘broil’.
  • Broil until breadcrumbs are browned and crispy – about 2-3 minutes.
  • Place chopped romain into a bowl with diced tomatoes.
  • Drizzle some ranch over the romaine and toss to coat.
  • Make your wraps – add cauliflower, romaine mixture and wrap it up!
  • Cut in half and enjoy!


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