When Kevin and I met, there were lots of vegetables that he didn’t like that he does eat now. I’m talking about Brussels sprouts, asparagus, squash, and cauliflower. I made it a bit of a personal mission of mine to change the preparation of them to make them more enjoyable for him (and for everyone!). Roasted vegetables really amps up the flavor, and adding buffalo sauce obviously packs a flavor punch, like in these buffalo cauliflower lettuce wraps.
Buffalo cauliflower is definitely having a bit of a moment and I frequently see it on restaurant menus. And for good reason! It’s really delicious. I love it in these lettuce wraps, but really you can enjoy this buffalo cauliflower in a wrap or on top of a salad. With some of the leftover buffalo cauliflower I actually enjoyed it with a big green salad topped with tomatoes, avocado, and feta cheese. It was the perfect lunch!
The amazing green lettuce leaves I used for these wraps came straight from my garden! I’m having a bit of a lettuce explosion right now and have salads just about every day. Green leave and butter lettuce both work well for the lettuce wraps here.
So easy and delicious, you’ll love these healthy buffalo cauliflower lettuce wraps!
- 1 head cauliflower, cut into florets
- 2 tbsp. olive oil
- ½ cup all-purpose flour
- ½ cup milk
- ½ cup buffalo sauce
- ¼ cup Italian salad dressing
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ¼ tsp. ground black pepper
- 1 tsp. smoked paprika
- nonstick cooking spray
- Green leaf lettuce or butter lettuce for serving
- Blue cheese or gorgonzola crumbles for serving, optional
- Preheat oven to 425 degrees Fahrenheit.
- Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
- Place cauliflower florets in a large bowl and toss with the olive oil.
- In a small bowl, whisk together flour, milk, buffalo sauce, salad dressing, garlic powder, onion powder, pepper, and smoked paprika.
- Pour mixture over cauliflower and toss to combine.
- Spread cauliflower onto prepared baking sheet and bake for 25-30 minutes until tender and roasted.
- Serve in lettuce wraps topped with crumbled blue cheese or gorgonzola cheese, if desired.
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