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.
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.