So much yum in this buffalo cauliflower burrito wrap! Roasted cauliflower is tossed in the best semi-homemade buffalo sauce is folded into a cheesy quesadilla burrito and topped with delicious homemade vegan ranch. Baked AND pan-fried for a melty inside and crunchy outside. This vegan and vegetarian-friendly recipe that can easily be adapted for everyone.
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Spicy Buffalo Cauliflower Burrito Wrap
First seen on Tik-Tok, this amazing way of folding burrito is A +++ for me! There is no filling falling out the bottom of this genious-ly folded spicy buffalo cauliflower burrito. I mean...is it a quesadilla or a burrito? I don't know. It is a heavily debated topic in our house right now, we have no idea what to call it. We've debated it for so long we are now "taking a break" from talking.
There are some things I know for sure though:
- It's good.
- It's stuffed with stuff and none of it falls out, this trifold/triangle/quesadilla hack is top-notch.
- We don't need no chicken when we have buffalo cauliflower (meat-eaters: you CAN do this!).
- You can stuff this up with anything you want (don't skip the beautiful buffalo cauliflower though, k)
- Make it vegan, vegetarian, or regular (regular?).
DON'T SKIP THE VEGAN RANCH DRESSING
Please, pretty, pretty, please make the vegan ranch. I'm not saying it's the star of the show (because hello...the buffalo cauliflower) but it's so good. Vegan mayo, yogurt, almond milk, fresh dill and parsley are swirled up with a hint of vinegar. Don't miss that, k? Promise?
INGREDIENTS YOU NEED FOR THESE TIK-TOK STYLE FOLDED BURRITO WRAPS
If you are a vegan or follow a plant-based diet you already have many of the ingredients for these buffalo cauliflower burritos. If not, you probably have the regular versions of these ingredients.
- Cauliflower: fresh not frozen.
- Olive oil + flour + salt: Cauliflower is tossed in this mixture before roasting.
- Wing Sauce + butter + yogurt: Whisked together to make the most delicious semi-homemade buffalo sauce. I used Country Crock Plant Butter and Kite Hill Almond Milk Yogurt to keep it vegan.
- Mayo + Yogurt + Milk + Vinegar + Salt + Fresh Dill & Parsley: The best homemade ranch dressing ever. I used Veganaise Mayo, Kite Hill Almond Milk Yogurt, and plain almond milk to keep it vegan.
- Cheese: I used a vegan mozzarella on mine, Daiya is my favorite brand.
- Tortillas: I used Carb Balance Whole Wheat Tortillas.
- Green Stuff: I used lettuce, but I kind of wish I ran some celery through the mandolin for a little celery salad in the burrito. Guacamole would have been great too.
HOW TO MAKE BUFFALO CAULIFLOWER BURRITOS
Two sauces and roasted cauliflower come together really easily. Make the ranch dressing ahead so all those ingredients can sit together a little while for more flavor.
- Preheat: Preheat oven to 400°F
- Toss: Toss the cauliflower with olive oil and then flour and salt. Spread evenly on a baking sheet.
- Bake: Bake for 30 minutes.
- Whisk: Whisk together wing sauce, melted butter, and yogurt
- Stir: Stir together dressing ingredients, refrigerate for 30 minutes or more.
- Toss: Toss cauliflower with ¼ cup (or more) of the buffalo sauce.
- Fold: Imagine the tortilla divided into four quarters. Cut a line between the bottom two quarters. Fill the top left quarter with buffalo cauliflower. The top right with cheese (reversed mine in the pictures, sorry). Fill the bottom right with lettuce and ranch dressing.
- Bake: Bake for 10 minutes (400°F) to melt the cheese.
- Pan-fry: Coat the bottom of a pan with a little bit of oil over medium-high heat. Pan-fry the burrito for 30 seconds to a minute on each side.
THESE BUFFALO CAULIFLOWER BURRITOS GO GREAT WITH:
- Skinny Blood Orange Margaritas
- Pineapple Rum Goldeneye Cocktail
- Bourbon Peach Iced Tea
- Cucumber Avocado Ranch Dressing
IF YOU LIKE BUFFALO CAULIFLOWER DON'T MISS:
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Spicy Buffalo Cauliflower Burrito Wrap
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 3 large burritos 1x
- Diet: Vegan
Description
So much yum in this buffalo cauliflower burrito! Roasted cauliflower tossed in the best semi-homemade buffalo sauce is folded into a cheesy quesadilla burrito and topped with delicious homemade ranch. Baked AND pan-fried for a melty inside and crunchy outside. A vegan and vegetarian-friendly recipe that can easily be adapted for everyone.
Ingredients
BUFFALO CAULIFLOWER:
1 large fresh cauliflower, cut into small pieces, stems removed
2 Tbsp olive oil
½ tsp salt
3 Tbsp all-purpose flour
¼ cup yogurt (I used Kite Hill vegan yogurt)
2 Tbsp melted butter (I used Country Crock Plant Butter)
¼ cup wing sauce (I used Franks Wing Sauce)
VEGAN RANCH DRESSING:
½ cup vegan yogurt (I used Kite Hill)
1 Tbsp almond milk, original, unsweetened
3 Tbsp vegan mayonnaise
1 tsp apple cider vinegar
¼ tsp salt
2 Tbsp fresh dill, finely chopped
1 Tbsp fresh parsley, finely chopped
ADDITIONAL INGREDIENTS:
2 cups cheese of choice (I used Daiya, vegan shredded cheese)
Shredded lettuce
Burrito sized Tortillas (I used Carb Balance whole wheat tortillas)
Instructions
- Preheat: Preheat oven to 400°F
- Toss: Toss the cauliflower with olive oil and then flour and salt. Spread evenly on a baking sheet.
- Bake: Bake for 30 minutes.
- Whisk: Whisk together wing sauce, melted butter, and yogurt
- Stir: Stir together dressing ingredients, refrigerate for 30 minutes or more.
- Toss: Toss cauliflower with ¼ cup (or more) of the buffalo sauce.
- Fold: Imagine the tortilla divided into four quarters. Cut a line between the bottom two quarters. Fill the top left quarter with buffalo cauliflower. Fill the top right with cheese (reversed mine in the pictures, sorry). Fill the bottom right with lettuce and ranch dressing.
- Bake: Bake for 10 minutes (400°F) to melt the cheese.
- Pan-fry: Coat the bottom of a pan with a little bit of oil over medium-high heat. Pan-fry the burrito for 30 seconds to a minute on each side.
Notes
I am not including nutrition information on this because there are too many variations.
- Category: Dinner
- Method: Bake
- Cuisine: Mexican American
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