• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

Planted in the Kitchen

menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Subscribe
×

Home » Recipes » Buffalo Cauliflower Lettuce Wraps

Published: Oct 21, 2019 · Modified: Oct 27, 2021 by Kelsey· This post may contain affiliate links ·

Buffalo Cauliflower Lettuce Wraps

Jump to Recipe Print Recipe

These vegan lettuce wraps are full of spicy, delicious flavor and perfect for game day, appetizers at home, or an easy plant based dinner.

Picture of 3 buffalo cauliflower lettuce wraps with a spoon drizzling ranch on top of one of the wraps.

I absolutely love spicy foods and nothing beats the combination of buffalo sauce paired with crispy refreshing lettuce and ranch dressing. I've made this dish countless times for friends and family and it's a winner every single time.

I am always on the lookout for a good vegan recipe with cauliflower. It is such an incredible vegetable that easily takes on the flavor of whatever dressing, herbs, or spices that it is seasoned with. That's why it's the perfect replacement for chicken in so many different vegan recipes.

If you love this vegan buffalo cauliflower recipe, be sure to try my buffalo cauliflower sandwich and buffalo cauliflower salad too!

Ingredients laid out in circular bowls.
Ingredients

Ingredients

Cauliflower: I like to buy a large head of organic cauliflower. Chop and rinse the entire thing and set aside whatever you don't use for a snack or another recipe.

Lettuce: You'll want to use Butter lettuce (sometimes called Bibb or Boston lettuce) for your wraps. This article is really helpful in explaining the best types of lettuce to use.

Red Cabbage and Celery: These fresh veggies are used to give us a nice crispy, crunchy addition to the recipe. They are extra refreshing and offset the spiciness.

Buffalo Sauce: There are so many delicious plant-based buffalo sauce options that you can find at the grocery store. You can also make your own at home!

Vegan Ranch Dressing: This is an important part of the overall recipe to help cool the dish down from all of the spice. Add a drizzle on top right before serving.

Seasoning: I use a combination of salt, pepper, garlic powder, and chili powder. This helps give the flavor a major boost while cooking.

Picture of finished buffalo cauliflower lettuce wraps nestled in a green bowl which is stacked on top of a blue bowl.

Try some of my new plant-based recipes!

  • Vegan Cajun Pasta
  • Ancient Grains Salad
  • Cinnamon Roll Overnight Oats
  • Air Fryer Fingerling Potatoes
A green bowl filled with cauliflower lettuce wraps with a drizzle of vegan ranch dressing on top.

Buffalo Cauliflower Lettuce Wraps

Kelsey Riley
These vegan lettuce wraps are full of spicy, delicious flavor and perfect for game day, appetizers at home, or an easy plant based dinner.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 2
Calories 150 kcal

Ingredients
  

  • 1 head cauliflower
  • 1 head butter lettuce
  • ½ cup buffalo sauce
  • ¼ cup red cabbage shredded
  • 1 rib celery thinly sliced
  • 2 tablespoon vegan ranch dressing
  • 1 tbsp olive oil
  • 1 teaspoon chili powder
  • ½ tsp garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • Preheat your oven to 425o
  • Wash and dry all produce.
  • Cut the 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 and toss in buffalo sauce. Return to oven for an additional 5 minutes. Remove and let cool slightly.
  • Arrange the buffalo cauliflower in your lettuce wraps along with the shredded cabbage, celery, and a drizzle of ranch dressing.

Notes

You can add chickpeas to this recipe for some extra protein. Simply toss in buffalo sauce and place in the oven alongside the cauliflower during the last 5 minutes of roasting.

Nutrition

Calories: 150kcal
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

More Recipes

  • Air Fryer Squash
  • Vegan Chickpea Salad
  • Creamy Hummus Pasta
  • Vegan Cranberry Orange Muffins

About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Picture of Kelsey Riley, author of Planted in the Kitchen.

Hi, I'm Kelsey!

Welcome to Planted in the Kitchen

Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

More about me

As Seen In

Pictures of logos that Planted in the Kitchen has been featured in, Allrecipes Homemade Podcast, Thrive, Yahoo News, Plant Based News, Better Homes and Gardens, Plant Based, Vegan Food and Living, Fox News, Vegan Life.

Sign up for my email list!

Veganuary Recipes

  • Vegan Summer Rolls
  • Spinach White Bean Soup
  • Blueberry Spinach Smoothie
  • Vegan Charcuterie Board
  • Falafel Bowl
  • Greek Cucumber Salad

Popular Posts

  • Spicy Peanut Noodles
  • Vegan Fruit Dip Recipe
  • Raspberry Oatmeal
  • Spicy Vegan Chicken Sandwich
  • Spicy Cashew Dressing
  • Dragon Fruit Lemonade

Footer

Back to top

© 2022 Planted in the Kitchen • Privacy Policy • Disclosure Policy • Terms & Conditions