Happy Friday Veg Worlders!
Whew, what a week it’s been! I feel like I blinked and June 1 was staring right at me! Some very exciting things have been going on with the Veg World lately, and I am *almost* ready to share everything with you!
Some of the highlights of my week included writing my second article for a new freelance client, working one-on-one with my private practice clients, and having a surprise lunch with some of my grad school friends and our favorite professor! I also completed a photoshoot with a local photographer who captured some great new images for the revamp of my site that I’m planning for this summer.
It was one of those weeks where I literally forgot to eat dinner yesterday and didn’t even realize until later! And I never do that, haha. Luckily I had some of these Buffalo Cauliflower Lettuce Cups to bring for lunch today so I don’t forget another meal ;-).
I don’t know about you but I LOVE ordering lettuce cups at restaurants, especially ones with an Asian flair. Something about the flavorful filling and crunchy lettuce is just so dang delicious.
I’m actually surprised I haven’t created a recipe like these Buffalo Cauliflower Lettuce Cups before. They are SO easy to make and such a fun way to eat more vegetables.
You can get creative and fill your lettuce cups with anything you’d like! I’d love to hear what you come up with.
Spicing up cauliflower with buffalo is one of my favorite ways to prepare this vegetable. And it’s so easy! You’ll have the delicious taste of a restaurant-style meal in no time at all.
For another way to prepare cauliflower, check out my Baked Orange Sesame Cauliflower.
Buffalo Cauliflower Lettuce Cups
A fun way to fill crunchy butter lettuce! These Buffalo Cauliflower Lettuce Cups have just the right amount of kick. Vegan (depending on toppings), gluten-free, and paleo.
- 2 1/2 cups cauliflower florets about 1 medium head
- 1 tbsp olive oil
- 1/4 cup buffalo sauce
- 1 head butter lettuce
- Ranch and bleu cheese for toppings
- Diced celery optional
Preheat the oven to 425 degrees F. Spray a baking sheet with olive oil, or line with parchment paper.
Dice the cauliflower florets into smaller pieces (a little more "bite size" than large florets. Toss with olive oil, and spread evenly on the baking sheet. Bake for 15-20 minutes or until they are roasted to your liking.
In the meantime, heat the buffalo sauce in a saucepan over low heat. When the cauliflower are finished, transfer them to the saucepan and mix until they are coated.
Prepare the lettuce cups by gently pulling off full leaves from the head of butter lettuce. Add the buffalo cauliflower mixture to each cup. You will have enough for about 6 cups and probably more depending on how full you want to make them.
Top with a drizzle of ranch, a few spoonfuls of bleu cheese, and/or some diced celery. Enjoy!
**If you do not have buffalo sauce, add 1 tbsp butter to 1/4 cup regular hot sauce (Frank's Red Hot works great) and heat until melted. Mix thoroughly, and add more butter to taste.
Have an awesome weekend!