You've probably heard of cauliflower as a stand-in for steak or rice by now, but what about chicken? In this recipe, roasted cauliflower florets are doused in buffalo wing sauce and wrapped up in crunchy lettuce leaves for a vegetarian take on buffalo wings.
After small cauliflower florets are roasted in a hot oven until crisp, they're tossed with the traditional hot sauce-butter mixture. Fill lettuce cups with the sauced cauliflower, top with creamy blue cheese crumbles and thinly sliced celery, and now you've got a fun appetizer or game-day snack that hits all the right notes of crunchy, spicy, salty, sour, and creamy.
Buffalo Cauliflower Lettuce Wraps
- For the cauliflower:
small head cauliflower (about 2 pounds)
Frank's RedHot sauce
- For the wraps:
small iceberg lettuce leaves (about 3 to 4 inches in diameter)
celery, very thinly sliced crosswise
crumbled blue cheese
For the cauliflower: Arrange a rack in the middle of the oven and heat to 450°F. Place a rimmed baking sheet in the oven while it is heating.
Core the cauliflower and cut it into very small 1-inch florets that don't have any stem attached. Place the cauliflower in a medium bowl, drizzle with the oil, season with the salt, and toss to combine.
Remove the hot baking sheet from the oven, transfer the cauliflower onto the sheet, and spread into an even layer. Roast until browned in spots but still crisp-tender, stirring halfway through, about 12 minutes total. Meanwhile, whisk the hot sauce and butter in a medium saucepan over medium heat until warmed through (alternatively, heat it in the microwave). Remove the pan from the heat.
When the cauliflower is ready, transfer it to the saucepan and stir to coat in the sauce. Divide the cauliflower mixture over the lettuce leaves, top with the celery and blue cheese, and serve.