Spicy Vegan Buffalo Cauliflower Burritos
By Libby Austin
These spicy, buffalo cauliflower burritos are completely vegan, and completely guilt free! They are totally delicious and take only about an hour start – to – finish until you are sitting at your dining table enjoying every bite.
Cauliflower is a versatile vegetable that can be easily transformed into the ”meat” of any vegan dish. Cauliflower + Mexican food + Vegan, I don’t think it can get any better! Did I mention it’s vegan?
Here’s our recipe you can follow to make your totally tasty Vegan Buffalo Cauliflower Burritos:
What you will need for this recipe:
Ingredients:
Soft Tortillas (Gluten-free ones work great!)
1 cup cooked rice
1 can black beans
1 can corn
1/2 cup buffalo sauce
Olive oil
6 cherry tomatoes
2 bell peppers (Any color)
1 avocado
1 medium head cauliflower
1 yellow onion
Optional add ons:
Vegan sour cream
Vegan cheese
Shredded lettuce
Hot sauce
You can find the entire ingredient list again at the end of this post!
How to make Vegan Cauliflower Burritos:
These burritos aren’t hard to make, and don’t take very long. After everything is ready, it only takes a few minutes to assemble.
Let’s get started!
Step #1 – Oven
Pre-heat oven to 400°
Step #2 – Roasting the cauliflower
Start by breaking the head of cauliflower into smaller pieces, and putting them into a bowl. Once in bowl, toss in 1/4 cup of buffalo sauce and 1/4 cup olive oil.
Make sure pieces are evenly coated.
Lay pieces on parchment paper on baking sheet. Do not grease the baking sheet.
Now throw in oven on 400° for 20 minutes.
Step #3 – Making the filler mixture
Drain and rinse the black beans and corn. In a large bowl, combine them with the already cooked brown rice, and spices of your choice. We used garlic powder, paprika, black pepper, and cumin.
Step #4 – Extra Veggies
Chop up bell peppers, and onion.
Sauce then in a frying pan with olive oil.
Step #5 – Crisping the cauliflower just right
By now, the cauliflower should be nice and warm. Take out oven and toss in another 1/4 cup buffalo sauce and olive oil.
Throw back in oven for another 10 minutes.
Once complete, take out oven to cool.
Step #6 – Assembling the burritos
Place warm tortillas on plate. Start to fill by first putting in the black bean, corn, and rice mixture. The key is to not go too heavy to start. There will be plenty to fill the burritos!
Roasted cauliflower and veggies go on now.
Next, add with all of your favorite toppings. We went with smashed avocado, cherry tomatoes, and a spicy vegan ranch. (Super easy to make. Just combine vegan ranch with hot sauce.)
Fold each end of the burrito in, and then roll the sides to securely close the tortilla.
That part is done! The next step takes this burrito to the next level.
Step #7 – Reheat
Lastly, put the burrito into a frying pan. Reheat each side and end until brown and warm.
Now all there is to do is enjoy your totally delicious cauliflower burrito!
NOTES:
-Substituting any vegetable or topping with something you already have on hand makes this recipe even easier and more practical to make during the week.
-If look to have less calories, or if allergic to gluten, you can use gluten free tortillas, or make a burrito bowl!
