Buffalo Cauliflower Lettuce Cups with Avocado Crema

Whole30, paleo, dairy-free & vegan.
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This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet.  She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet.  When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories! 

This recipe is particularly impressive because it's not only delicious, it's super easy and you can add it to sandwiches, veggie bowls, burritos and more. 

INGREDIENTS

Avocado Crema

  • 1 avocado
  • 1/4 cup Unsweetened Almondmilk (if you want the consistency thinner, simply continue adding almond milk 1 Tablespoon at time until you have reached your desired consistency)
  • pinch of salt

Lettuce Wraps

  • 1 head of cauliflower
  • 1 head of butter lettuce
  • Approx. 3/4 cup buffalo sauce (try this one)

    METHOD

    Avocado Crema

    Combine ingredients in small food processor and blend until smooth (you can also use a whisk)

    Lettuce Wraps

    Preheat oven to 375F and roast cauliflower for 10 minutes. Remove and toss immediately with buffalo sauce. Serve immediately with butter lettuce and avocado crema.

    Optional: Brush the cauliflower with some buffalo sauce before roasting and add a little cilantro to the avocado crema too!