Go Back
–+ servings
vegan buffalo cauliflower pinwheels

Vegan Buffalo Cauliflower Pinwheels

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 24 pinwheels

Equipment

  • 1 Baking sheet
  • 1 parchment paper sheet
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Knife
  • 1 Cutting board
  • 1 Silicone spatula
  • 1 pastry brush
  • 1 Wire rack

Ingredients
  

  • 1 medium head cauliflower cut into small florets
  • 2 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup hot buffalo sauce vegan
  • 2 tablespoon vegan butter melted
  • 4 large flour tortillas 10-inch
  • 1 cup vegan cream cheese softened
  • 1/2 cup celery finely chopped
  • 1/4 cup green onions finely sliced
  • 2 tablespoon fresh parsley chopped
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cayenne pepper optional
  • 1/2 cup shredded vegan cheddar optional

Instructions
 

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Toss cauliflower florets with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl.
  • Spread the seasoned cauliflower on the prepared baking sheet and roast for 18 to 22 minutes until tender and lightly charred, flipping once halfway.
  • Whisk buffalo sauce and melted vegan butter in a small bowl to make the glaze.
  • Transfer roasted cauliflower to a bowl, pour the buffalo glaze over, and toss to coat thoroughly.
  • Let the buffalo cauliflower cool on a wire rack for 10 minutes to avoid melting the spread.
  • Stir together vegan cream cheese, celery, green onions, parsley, nutritional yeast, lemon juice, and cayenne in a bowl until smooth.
  • Lay one tortilla on a cutting board and spread a quarter of the cream cheese mixture evenly to the edges.
  • Scatter a quarter of the buffalo cauliflower and vegan cheddar (if using) evenly over the tortilla, leaving a 1/2-inch border on one long edge.
  • Roll the tortilla tightly toward the clean border to seal, then repeat with remaining tortillas and fillings.
  • Chill the rolls seam-side down for 15 minutes to firm up for cleaner cuts.
  • Slice each roll into 1-inch pinwheels with a sharp knife, wiping the blade between cuts.
  • Arrange on a platter and garnish with extra parsley or green onions if desired.

Notes

Roast the cauliflower until just tender so it holds structure in the rolls, and let it cool before assembling to prevent soggy tortillas. For spicier pinwheels, choose a hotter buffalo sauce or keep the cayenne; for milder, mix in a tablespoon of maple syrup to the glaze. Use fresh, pliable tortillas to avoid cracking, and roll tightly for neat spirals. These are best the day they’re made but can be prepped 1 day ahead and sliced before serving. Pair with vegan ranch for dipping, and swap in gluten-free tortillas if needed.
Tried this recipe?Let us know how it was!