buffalo cauliflowerfor full recipe and tips for how to make it check out this post
1head of cauliflower
3tbsolive oil
juice of 1 lemon
2garlic clovespressed
1/4–1/2 tsp chili powder*
1/2tspgarlic powder
salt and pepper to taste
For the buffalo sauce
1/2colive oil
1cFrank’s hot sauce**
3clovesof garlicpressed
pinchof salt
1/4–1/2 tsp of black pepper*
1cupof uncooked quinoa
romaine lettuce leaves
Instructions
Make the buffalo cauliflower
Preheat the oven to 425.
While the oven is preheating, cut the cauliflower into small to medium sized florets, removing the big middle stem. Toss the florets with olive oil, lemon juice, crushed garlic, garlic powder, chili powder and salt and pepper until evenly coated. Spread the cauliflower out onto a cookie tray lined with aluminum foil and bake in the oven for 15 minutes.
While the cauliflower bakes, make the buffalo sauce. Heat a small pot over medium low heat. Add the hot sauce, pressed garlic, olive oil, salt, and pepper and stir together. Cook for about 5 minutes or until warmed through.
After the cauliflower has cooked for 15 minutes in the oven, remove from the oven and toss with half of the buffalo sauce until evenly coated. Put back in the oven and bake for an additional 5 minutes. Remove from oven and drizzle with the extra buffalo sauce.
For the lettuce wraps
While the cauliflower is in the oven, cook the quinoa according to directions on the package.
Remove whole romaine leaves from the head of lettuce.
Build wrap by putting quinoa in the center of the romaine leaf and then layering on buffalo cauliflower. If desired, add other toppings. Enjoy!