Buffalo Cauliflower Lettuce Wraps with Jalapeño Blue Cheese dipping sauce 

I have an obsession with buffalo cauliflower.

I’ve made it so. many. times.

But I seriously love it. And I continuously find ways to make it.

This recipe was born when I  wanted a lot of crunch and a lot of heat.

I nailed it. 😜

Buffalo Cauliflower Lettuce Wraps with Jalapeño Blue Cheese dipping sauce 



1 head cauliflower, cut into florets

3/4 cup nondairy milk (I used soy, but use whatever you like)

3/4 cup AP flour (can sub gluten free flour)

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

salt and pepper, to taste

3/4 bottle Frank’s Red Hot

4 tbsp organic butter


8 leaves butter lettuce or romaine

1/2 cup shredded purple cabbage

half an avocado, sliced

 Dipping Sauce: 

1 jalapeño, seeded and chopped finely

6oz blue cheese 

1/2 cup Greek yogurt 

1/4 cup veganaise 

1/2 cup soy milk 

1 tbsp lemon juice 

salt and pepper, to taste 


1. Start by preheating the oven to 450F and lining a sheet pan with parchment paper. Then mix  together the nondairy milk, flour, garlic powder, onion powder, paprika, salt and pepper.

2. Take cauliflower florets and carefully dunk them into the flour mixture. Letting the excess drip off. Then arrange on the sheet pan. Leaving space between each floret.

3. Bake for 25 minutes or until golden, flipping half way through.

4. Take the hot sauce and butter and put into small sauce pan. Melt until hot and bubbling. Remove from heat.

5. Once cauliflower is done baking, remove them from oven and dunk them into the hot sauce, making sure to coat them evenly. Put them back on the sheet pan and back into the oven for 25 more mins.

6. Meanwhile mix together all ingredients for the dipping sauce. Put it into a small bowl.

7. Once cauliflower is done take lettuce leaves and arrange a couple cauliflower florets on top. Add cabbage, avocado and have dipping sauce on the side. Nom!

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