You guys! This is probably the best lettuce wrap ever! It’s spicy, juicy, tangy, crunchy, and overall a great finger lickin’ meal. It’s simple to put together, requires minimal ingredients and I promise you won’t have any leftovers. We paired the lettuce wraps with semi-guacamole, which is almost guacamole except it’s not mashed up and a few ingredients are left out.
A while back I found a recipe for buffalo cauliflower and I tweaked it a bit. I wasn’t a huge fan of breading the cauliflower florets because I think they have enough crunch on their own when baked for the right amount of time. Also, it’s healthier without all of that extra flour. BUT, you can bread them if you want a much crispier texture. So let’s begin!
1 head of cauliflower
1 head of romaine lettuce
1 cup of buffalo sauce
1/4 red onion
Preheat your oven to 450°F. Rinse and cut the cauliflower into small florets. Place the florets onto a baking sheet (we used a pizza pan). You can spray the pan with non-stick spray if you need to. Bake for about 10 minutes, then flip them over with a spatula and bake for another 5 minutes or until they are tender, but still a bit crunchy.
While the florets are baking, you can prepare your semi-guacamole. Chop the avocado, tomato, and onion into small squares and mix together in a bowl. Feel free to add lime juice or salt. I didn’t think it needed any.
After you flip the florets, begin to heat the buffalo sauce in a small saucepan until it simmers and then turn off the heat. Remove the cauliflower from the oven and add the florets to a large bowl. Pour the buffalo sauce over the cauliflower and toss until each floret is covered.
Snap the lettuce into individual pieces, rinse, and dry off. Now you’re ready to eat! We made each lettuce wrap as we ate, but you can prepare each ahead of time. Enjoy!