Buffalo Cauliflower Blue Cheese Wraps

Buffalo Cauliflower Wraps with Blue Cheese are a punchy meatless meal packed with crunch and bold flavor. Each bite blends crispy buffalo-sauced cauliflower with vibrant veggies and cool blue cheese dressing in a soft tortilla. This is my go-to for parties, game nights, or a satisfying weeknight twist on classic buffalo wings.

Every time I make these wraps for friends, there are never any leftovers. The combination of spicy, creamy, and crunchy has even converted a few cauliflower skeptics in my circle.

Ingredients

• Cauliflower florets: Use fresh cauliflower for the best texture. Look for a firm head that feels heavy for its size and has tightly packed florets
• All-purpose flour: This forms the base of the batter that creates a crisp coating. Check that your flour is clean-smelling and clump-free for good results
• Water: Needed to thin the batter to just the right consistency so each floret is coated but not soggy
• Garlic powder: Adds savory depth and punch to the cauliflower coating
• Smoked paprika: Brings subtle heat and smokiness. Opt for a Spanish variety if you can for even more depth
• Salt and black pepper: Essential for balancing seasonings. Freshly cracked black pepper has a brighter flavor
• Olive oil: Used to enhance browning when baking the battered cauliflower. Choose extra virgin for the best flavor
• Hot sauce: Franks RedHot is classic for authentic buffalo flavor but use your favorite if you like
• Unsalted butter: Blends with hot sauce to mellow its sharpness and helps the buffalo sauce cling. Melt fully before mixing
• Honey or maple syrup: A touch brings out the sauce’s complexity and offsets heat
• Flour tortillas: Look for soft and fresh larger tortillas to hold all the fillings without tearing
• Shredded lettuce: Crisp texture and coolness. Choose romaine or iceberg for crunch
• Carrot and celery: Add a refreshing bite and a hint of sweetness. Use a sharp knife for clean, even cuts
• Red onion: Sliced thin for a peppery zing that counters the hot buffalo sauce
• Sour cream or Greek yogurt: Adds tangy richness to the blue cheese dressing
• Mayonnaise: Delivers creaminess and body to the dressing
• Crumbled blue cheese: Go for a strong, good-quality blue cheese so its flavor comes through. Avoid pre-crumbled if possible for fresher results
• Lemon juice: Gives brightness to cut through the richness. Use freshly squeezed for best taste
• Salt and pepper: Season the dressing to taste just before serving

Instructions

Prep the Cauliflower:

Break down the cauliflower head into bite-sized florets. Rinse and dry well so the batter adheres. Set aside while you prepare the batter

Make the Batter:

In a large mixing bowl combine the all-purpose flour, water, garlic powder, smoked paprika, salt, and black pepper. Whisk vigorously until smooth and lump-free. The batter should be thick enough to coat a spoon but still pourable

Coat the Cauliflower:

Add the dried florets into the batter. Use a spoon or your hands to toss until every floret is fully coated and no dry spots remain

Arrange and Bake:

Line a rimmed baking sheet with parchment paper and lightly brush or spray with olive oil. Arrange battered florets in a single layer with a little space between each piece. Drizzle or spray lightly with a bit more oil for extra crisping. Bake for 20 minutes at 220 degrees Celsius. At the halfway point gently flip florets to ensure even browning

Prepare the Buffalo Sauce:

While the cauliflower bakes, whisk hot sauce, melted butter, and honey or maple syrup in a small bowl. The mixture should be smooth with a glossy sheen

Sauce and Finish Baking:

After the initial bake, transfer hot florets to a bowl and toss with buffalo sauce ensuring full coverage. Return them to the baking sheet. Bake another 10 minutes so the sauce caramelizes slightly and the cauliflower crisps at the edges

Make the Blue Cheese Dressing:

While the cauliflower finishes, in a medium bowl combine sour cream or Greek yogurt, mayonnaise, crumbled blue cheese, lemon juice, and enough salt and pepper to bring out the cheese’s flavors. Stir until well-mixed but still a bit chunky for texture. Let chill briefly if time allows

Warm the Tortillas:

Heat tortillas in a dry skillet or wrapped in a clean towel in the microwave. This makes them flexible and easier to roll without tearing

Assemble the Wraps:

On each warm tortilla spread a generous spoonful of blue cheese dressing down the center. Layer with a handful of lettuce, the warm buffalo cauliflower, carrot, celery, and a few slices of red onion. Drizzle with extra dressing for even more creaminess

Roll and Serve:

Fold up the bottom edge then roll tightly from one side to the other enclosing all the fillings. For the neatest results tuck in the sides as you roll. Serve wraps immediately with extra carrot and celery sticks if you like

Save

Strong blue cheese makes all the difference—the dressing is the secret that won over my non-vegetarian uncle the first time I brought these to a family barbecue. He even snuck an extra wrap home for lunch the next day.

Storage and Leftovers

Store the baked buffalo cauliflower in an airtight container in the refrigerator for up to three days. Blue cheese dressing keeps for up to one week when chilled separately. Only assemble wraps when ready to eat to avoid soggy tortillas. If freezing, keep the cauliflower unsauced and reheat in a hot oven before tossing in sauce.

Ingredient Swaps

For a vegan version opt for vegan mayo, blue cheese, and plant-based buttery spread. You can substitute gluten-free flour and tortillas if needed. Not a fan of blue cheese Try ranch dressing made from Greek yogurt instead.

Serving Ideas

Serve these wraps alongside oven-baked fries or a crisp apple slaw for a complete meal. They are also right at home as a handheld option for football parties or family movie nights. I sometimes make extra dressing for dipping.

Save

This dish has become a mainstay in my meal rotation and always sparks conversation about how delicious veggies can be with the right flavors. Try it for your next game night or whenever you need a punchy dinner that feels like a treat.

Recipe FAQs

→ How do I get crispy cauliflower in wraps?

Use a flour-based batter and bake the cauliflower at high heat, flipping halfway for even crispiness. Finish with a quick bake after saucing.

→ Can I make these wraps vegan?

Swap dairy-based ingredients for vegan alternatives, such as plant mayo, vegan blue cheese, and plant butter. Use vegan yogurt if desired.

→ What sauces pair best with buffalo cauliflower?

Classic blue cheese dressing adds creamy balance, but ranch or vegan dressings work well for other flavor profiles.

→ Which veggies work well as fillings?

Lettuce, carrot, celery, and red onion offer crunch and freshness, but feel free to add avocado, tomatoes, or cucumbers for extra color.

→ Any tips for assembling neat wraps?

Warm tortillas for flexibility, layer filling evenly, and roll tightly to enclose ingredients. Secure with parchment or foil if needed.