Buffalo Cauliflower Lettuce Wraps

After small cauliflower florets are roasted in a hot oven until crisp, they’re tossed with the traditional hot sauce-butter mixture. Fill lettuce cups with the sauced cauliflower, top with creamy blue cheese crumbles and thinly sliced celery, and now you’ve got a fun appetizer or game-day snack that hits all the right notes of crunchy, spicy, salty, sour, and creamy.

subheading: For the cauliflower:

1 small head cauliflower (about 2 pounds)

2 tablespoons olive oil

¼ teaspoon fine salt

⅓ cup Frank's RedHot sauce

2 tablespoons unsalted butter

subheading: For the wraps:

8 small iceberg lettuce leaves (about 3 to 4 inches in diameter)

1 stalk celery, very thinly sliced crosswise

½ cup crumbled blue cheese

Directions at thekitchn.com

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