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Roasted Buffalo Cauliflower Lettuce Cups

These buffalo cauliflower lettuce wraps are perfect for game day or even a quick weeknight dinner. Roasted cauliflower with buffalo wing sauce, sliced avocado, crumbled blue cheese, scallions, cilantro and chives makes for a flavor explosion!
4.93 from 14 votes
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  • 1 head of cauliflower, cut into florets
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • pinch of salt and pepper
  • 1/3 cup buffalo wing sauce, plus extra for drizzling
  • 1 head of butter lettuce, leaves removed
  • 1 head of iceberg lettuce, leaves removed
  • 1 to 2 avocados, thinly sliced
  • 1/3 cup crumbled gorgonzola cheese
  • ½ cup sliced green onions
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons chopped fresh chives
  • ranch or blue cheese dressing, for drizzling


  • Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper and put the florets on top. Drizzle with the olive oil, sprinkle with the garlic powder, salt and pepper and toss. Roast for 20 to 25 minutes, or until the florets are golden and the edges crispy.
  • Remove the florets and drizzle them with the wing sauce. Toss well to combine.
  • Take the lettuce leaves and place a piece of butter lettuce on top of a piece of iceberg lettuce. I love doing this because it makes the cup more substantial, but it’s not a necessity!
  • Fill the lettuce cup with a scoop of the buffalo cauliflower. Add in a few slices of avocado. Sprinkle with the gorgonzola, green onions, cilantro and chives. If desired, drizzle with a little bit of ranch or blue cheese dressing. Devour!

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