Step 1

Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper and put the florets on top. Drizzle with the olive oil, sprinkle with the garlic powder, salt and pepper and toss. Roast for 20 to 25 minutes, or until the florets are golden and the edges crispy.

Step 2

Remove the florets and drizzle them with the wing sauce. Toss well to combine.

Step 3

Take the lettuce leaves and place a piece of butter lettuce on top of a piece of iceberg lettuce. I love doing this because it makes the cup more substantial, but it’s not a necessity!

Step 4

Fill the lettuce cup with a scoop of the buffalo cauliflower. Add in a few slices of avocado. Sprinkle with the gorgonzola, green onions, cilantro and chives. If desired, drizzle with a little bit of ranch or blue cheese dressing. Devour!