Buffalo Cauliflower Blue Cheese Wraps

Buffalo Cauliflower Wraps with Blue Cheese bring together crispy baked cauliflower drenched in tangy buffalo sauce, fresh crunchy vegetables, and a creamy blue cheese dressing all tucked into a soft flour tortilla. This easy vegetarian main dish is perfect for lunch or dinner when you want something satisfying yet light, and always hits the spot for anyone craving a flavorful twist on classic buffalo wings.

My first time making these wraps was on game night with friends , the whole batch vanished almost instantly. Now they are my weekend go-to whenever I want something fun but simple.

Ingredients

• Cauliflower: One medium head of fresh cauliflower cut into bite-size florets makes the centerpiece of these wraps. Choose a head with firm white stems and crisp green leaves for best texture.
• All-purpose flour: Creates a light batter that gets the cauliflower crispy once baked. Reach for unbleached flour if possible.
• Water: Helps bind the batter ingredients together and coat the florets evenly.
• Garlic powder and smoked paprika: Bring out a deep savory flavor and that perfect hint of smokiness. Go for Spanish smoked paprika for authentic color and taste.
• Salt and black pepper: Essential for seasoning both batter and cauliflower.
• Olive oil: A modest drizzle ensures baking gives you a golden crispness instead of soggy florets. Extra virgin olive oil works best.
• Hot sauce: Pick a tangy buffalo-style hot sauce with balanced heat Franks RedHot is a classic choice.
• Unsalted butter: Melts into the sauce for rich flavor and creamy texture. Make sure butter smells fresh and sweet.
• Honey or maple syrup: Optional but adds a touch of sweetness that tames the heat.
• Flour tortillas: Large soft tortillas give the perfect wrap. Try to find tortillas with a little stretch so they roll up snug.
• Shredded lettuce, fresh carrot, celery, and red onion: Give crunch, sweetness, and color plus that classic buffalo wrap bite. Use freshly cut veggies for extra snap.
• Blue cheese dressing: Combines sour cream, mayonnaise, crumbled blue cheese, lemon juice, salt, and pepper for a creamy tangy finish. Buy a pungent blue cheese for bold dressing or swap for Greek yogurt if you want it lighter.

Instructions

Prepare the oven and baking sheet:

Heat your oven to 220 degrees Celsius. Line a baking sheet with parchment paper and lightly brush or spray with olive oil so the cauliflower will not stick.

Make the batter:

In a large bowl whisk together flour, water, garlic powder, smoked paprika, salt, and black pepper until no lumps remain and the mixture is smooth.

Coat the cauliflower:

Add the florets to the batter tossing gently with a spoon or your hands so every piece is covered. Laying them individually on the baking sheet keeps them crisp.

Bake the cauliflower:

Drizzle with a little more olive oil. Place the sheet in the oven and bake for 20 minutes. Flip each piece gently halfway through with tongs so all sides crisp evenly.

Prepare the buffalo sauce:

While cauliflower bakes whisk together hot sauce, melted butter, and honey or maple syrup in a small bowl for spicy tangy flavor.

Toss and bake again:

Remove cauliflower from the oven and transfer to a fresh bowl. Pour buffalo sauce over florets and toss until each piece is glossy and coated. Return to the baking sheet and bake for 10 more minutes until edges caramelize and turn golden.

Make the blue cheese dressing:

Stir together sour cream, mayonnaise, crumbled blue cheese, lemon juice, salt, and pepper until thick and well blended. Taste and adjust salt if needed.

Warm the tortillas:

Heat tortillas briefly on a skillet or in the oven so they become soft and easy to fold without cracking.

Assemble the wraps:

Spread a generous spoonful of blue cheese dressing on each tortilla. Layer on baked buffalo cauliflower followed by crisp lettuce, carrot, celery, and red onion.

Drizzle and roll:

Add extra dressing if desired then roll each tortilla tightly tucking in the sides as you go so the filling stays inside.

Serve and enjoy:

Serve wraps immediately while hot and crispy alongside extra carrot and celery sticks for dipping.

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Blue cheese gives these wraps their memorable kick and creamy tang. I always look for a local artisan blue cheese , it melts into the dressing and ties every spicy bite together. Sharing these at family gatherings always brings out the kitchen stories and laughter.

Storage Tips

Keep leftover roasted buffalo cauliflower refrigerated in an airtight container for up to three days. Reheat in the oven or air fryer to restore crispiness before assembling fresh wraps. If prepping in advance store veggies and dressing separately so tortillas do not get soggy.

Ingredient Substitutions

You can swap regular flour for gluten free flour and tortillas if needed. Vegan mayo and plant based blue cheese work well for dairy free versions. For the dressing Greek yogurt adds a lighter profile if you want less richness. Romaine lettuce or mixed greens give a more robust flavor than iceberg.

Serving Suggestions

Serve wraps hot with extra blue cheese dressing on the side for dipping. Chilled carrot and celery sticks make it even crunchier. If you need a larger meal add some avocado slices or a handful of diced tomatoes on top. A cold wheat beer or homemade lemonade pairs nicely with spicy flavors.

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I learned the hard way batter needs to be smooth or the coating will not stick. Getting tortillas warm before you fill them helps keep everything snug and easy to eat. This recipe is my secret weapon for vegetarian game day meals and family dinners that make cauliflower everyone's favorite.