As you might have noticed, we aren’t eating quite as much meat around here. I wanted to turn one of my favorite recipes into a plant-based alternative. Buffalo cauliflower has quickly become one of our favorite dinners!
- 1 small head cauliflower
- 1 head of Bibb or butter lettuce
- 1/3 cup of your favorite buffalo sauce
- 1/4 cup shredded red cabbage
- 1 stalk of celery
- 2 Tbsp ranch dressing
- 1 Tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Preheat your oven to 425°.
Wash and dry all produce.
Cut your cauliflower into bite-sized pieces and toss in a large bowl with the olive oil, chili powder, garlic powder, salt, and pepper. Roast in the oven for approximately 20 minutes, tossing halfway through.
Remove from the oven after 20 minutes, toss with the buffalo sauce and then roast for an additional 5 minutes. Remove from oven and let cool.
Arrange your buffalo cauliflower in your lettuce wraps along with the shredded cabbage, celery, and then drizzle with a small amount of ranch dressing.
Get messy and enjoy!