Buffalo Cauliflower Quinoa Lettuce Wraps
Look no further for a healthy meal idea for buffalo cauliflower. These buffalo cauliflower quinoa lettuce wraps are a satisfying vegetarian and vegan friendly lunch or dinner idea.
Hi! I’ve got another easy lunch idea for you this week. I’m definitely having a moment with lunch, trying to figure out lunches I can prep ahead for the week and eat several days in a row. Last week, it was this Thai quinoa peanut salad. This week? Buffalo Cauliflower Quinoa Lettuce Wraps.
I like my lunches to be on the lighter side, but still satisfying. These buffalo cauliflower quinoa lettuce wraps are just that. Light but still satisfying. And they are loaded with good for you ingredients and the quinoa gives you a nice shot of protein.
You can make up the buffalo cauliflower ahead of time. I’d make a double batch so you could get 4 servings out of this. You can also make the quinoa at the beginning of the week and then portion it out for the week ahead.
Also, you could serve this hot or cold. Either way it tastes delicious. If you plan to serve it warm, then just put the quinoa and cauliflower in a separate container from the lettuce. Then just reheat for about 30 seconds in the microwave.
And- you can get a bit creative with toppings. As shown, these buffalo cauliflower quinoa lettuce wraps are totally vegan since the buffalo sauce uses olive oil not butter. But if you aren’t vegan, some shredded cheddar or crumbled blue cheese on these is amazing. And of course, you could drizzle on the blue cheese dressing. You could also substitute buffalo chicken breast in place of the cauliflower if that’s more your speed. Other topping ideas for you:
- avocado slices
- walnuts for crunch
- crumbled up bacon (lol definitely not vegetarian)
- scallions or cilantro
Really the sky’s the limit. Use whatever your little heart desires to top them off.
I will say, when served as shown, my meat eating husband actually really enjoyed them and felt satisfied after eating them.
I want to know! What are you favorite vegetarian meals?
Looking for other vegetarian lunch ideas? Try these:
- Thai quinoa peanut salad
- Tomato, chickpea, and quinoa salad
- Healthy sweet potato salad
- Lemony Caprese zoodle bowls
Ingredients
- buffalo cauliflower for full recipe and tips for how to make it check out this post
- 1 head of cauliflower
- 3 tbs olive oil
- juice of 1 lemon
- 2 garlic cloves pressed
- 1/4 –1/2 tsp chili powder*
- 1/2 tsp garlic powder
- salt and pepper to taste
- For the buffalo sauce
- 1/2 c olive oil
- 1 c Frank’s hot sauce**
- 3 cloves of garlic pressed
- pinch of salt
- 1/4 –1/2 tsp of black pepper*
- 1 cup of 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!
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