Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper.

Step 2: Toss the cauliflower florets with avocado oil, garlic powder, paprika, salt, and pepper. Spread them out on the baking sheet in a single layer.

Step 3: Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden and crispy on the edges.

Step 4: While the cauliflower roasts, make your cashew sauce. Blend the soaked cashews with lemon juice, garlic, water, and salt until smooth and creamy. Add more water if needed to reach your desired consistency.

Step 5: Once the cauliflower is done, transfer it to a bowl and toss with buffalo sauce until every piece is coated. The heat from the cauliflower will warm the sauce perfectly.

Step 6: Wash and dry your lettuce leaves. Lay them flat on a clean surface.

Step 7: Fill each lettuce leaf with buffalo cauliflower, shredded cabbage, julienned carrots, cilantro, and green onions. Drizzle with cashew sauce.

Step 8: Fold up the bottom of the lettuce leaf, then fold in the sides and roll it up like a burrito. Secure with a toothpick if needed.

Step 9: Serve immediately and enjoy every spicy, crunchy bite!

For another delicious low carb option, try my low carb berry yogurt bowl for a sweet contrast.