Preheat oven to 425 degrees. Line a large rimmed baking pan with foil. Arrange cauliflower on prepared pan. Drizzle and toss with olive oil; season with salt and pepper.
Recipe
Author
Hy-Vee Test Kitchen
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Description
One of these lettuce tacos filled with buffalo-sauce covered cauliflower florets contains 5 grams of protein. They're an excellent low-cal meat-free lunch for any vegetarian. Or, if you're just simply looking to eat less meat.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. Hy-Vee Short Cuts cauliflower florets | ||
| 1 tbsp. Gustare Vita olive oil | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| ½ c. Hy-Vee Hickory House big bad buffalo wing sauce, plus additional for serving | ||
| 12 leaves romaine lettuce | ||
| 2 avocados, seeded, peeled, and chopped | ||
| 1 c. celery, sliced | ||
| 1 c. baby carrots, bias-sliced | ||
| ⅓ c. Hy-Vee blue cheese crumbles | ||
| Hy-Vee ranch salad dressing, for serving | ||
| Everything pretzel crisps, crushed, for garnish |
Things To Grab
- Large rimmed baking pan
- Aluminum foil
- Serving platter
Directions
Roast cauliflower for 10 minutes or until tender. Remove from oven; cool slightly. Drizzle cauliflower with 1/2 cup wing sauce; toss to coat. Return to oven; bake 10 minutes or until cauliflower is lightly browned. Remove from oven; cool slightly.
To serve, layer 2 romaine lettuce leaves together; place on a serving platter. Repeat with remaining leaves. Add 1/3 cup cauliflower to each leaf stack. Top with avocado, celery, carrots, and blue cheese. Drizzle with additional wing sauce and ranch dressing. Garnish with crushed pretzel crisps, if desired.
Nutrition facts
Servings
200 Calories per serving
1 taco
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 5mg
- Sodium: 770mg
- Total Carbohydrates: 14g
- Protein: 5g
Daily Values
0%
Iron 6%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 15%