Buffalo Cauliflower Cabbage Wraps With Sweet Potato Fries


A simple and veggie packed recipe!

Buffalo Cauliflower Cabbage Wraps With Sweet Potato Fries [Vegan]


  • 1 head of cauliflower, chopped into bite-sized pieces
  • 1 1/2 cups purple cabbage, thinly sliced
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon cayenne (or more if you love spice like me!)
  • 3/4 tablespoon fermented jalapeo flakes
  • 1 teaspoon cumin
  • 1 tablespoon turmeric
  • 1/3 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 2 tablespoon apple cider vinegar
  • 2-3 teaspoons sea salt (depending on taste)
  • Coconut tortillas (paleo)
  • Mixed greens
  • Raw Tahini or Avocado (sliced)


  1. Preheat oven to 415F. Line a large baking pan with parchment paper.
  2. Thinly slice cabbage; add to medium-sized bowl. Toss with cauliflower, cut into bite-sized pieces.
  3. Add melted coconut oil, apple cider vinegar, cayenne, fermented jalapeo flakes, nutritional yeast, cumin, garlic powder, and sea salt. Mix thoroughly with a large spoon or with your hands (be sure to wear gloves! This is a spicy mix).
  4. Spread the mixture on a large baking pan with parchment paper. Bake for 25 minutes, stopping halfway through through to mix with a spatula to ensure it cooks evenly. If you want crispier vegetables, cook for an additional 5-10 minutes, depending on altitude.
  5. While the cabbage and cauliflower mix cools, prepare your coconut tortillas, tahini, and mixed greens. You can set it up assembly-line style for an easy meal. Make your wraps as desired andenjoywithsweet potato fries.
  6. Leftovers will store 7 days in the fridge.

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