Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: all-purpose flour 120 g (1 cup), milk 300 ml (1 1/4 cups), large eggs (2), melted unsalted butter 28 g (2 tbsp), kosher salt 3 g (1/2 tsp)
- Cauliflower: florets 680 g (1 1/2 lb), olive oil 30 ml (2 tbsp), cornstarch 8 g (1 tbsp), kosher salt 3 g (1/2 tsp), black pepper 1 g (1/2 tsp)
- Buffalo sauce: hot sauce 80 ml (1/3 cup), unsalted butter 42 g (3 tbsp), honey 10 ml (2 tsp), garlic powder 2 g (1 tsp)
- Blue cheese drizzle: mayo 75 g (1/3 cup), sour cream 75 g (1/3 cup), buttermilk 60 ml (1/4 cup), blue cheese crumbles 75 g (1/2 cup), lemon juice 5 ml (1 tsp)
- Fillings/topping: shredded romaine 90 g (3 cups), celery (2 stalks) thinly sliced, chopped celery leaves 2 tbsp
Do This
- 1. Whisk crepe batter; rest 20 minutes.
- 2. Heat oven to 232°C (450°F). Toss cauliflower with oil, cornstarch, salt, pepper; roast 15 minutes.
- 3. Melt butter; whisk with hot sauce, honey, garlic powder. Toss cauliflower; roast 10–12 minutes more.
- 4. Stir together blue cheese dressing ingredients for a drizzleable sauce.
- 5. Cook 4 crepes in a buttered nonstick pan, about 60–90 seconds per side.
- 6. Fill crepes with lettuce + Buffalo cauliflower, drizzle dressing, fold, and finish with celery crunch.
Why You’ll Love This Recipe
- All the classic Buffalo-wing flavor, made vegetarian with crisp-tender roasted cauliflower.
- Crepes make it feel special, but the steps are straightforward and weeknight-friendly.
- Cool, tangy blue cheese drizzle balances the heat, and crunchy celery keeps every bite lively.
- Great for a crowd: set out fillings and let everyone build their own.
Grocery List
- Produce: 1 large head cauliflower, romaine (or iceberg) lettuce, celery (plus celery leaves if possible), 1 lemon (optional but recommended)
- Dairy: milk, unsalted butter, buttermilk, sour cream, blue cheese crumbles
- Pantry: all-purpose flour, cornstarch, olive oil, hot sauce (Frank’s-style), mayonnaise, honey, kosher salt, black pepper, garlic powder
Full Ingredients
Crepes (makes 4 large crepes)
- 120 g (1 cup) all-purpose flour
- 300 ml (1 1/4 cups) whole milk (2% works too)
- 2 large eggs
- 28 g (2 tbsp) unsalted butter, melted (plus 1–2 tsp more for the pan)
- 3 g (1/2 tsp) kosher salt
Roasted Buffalo Cauliflower
- 680 g (1 1/2 lb) cauliflower florets (about 6–8 cups florets)
- 30 ml (2 tbsp) olive oil
- 8 g (1 tbsp) cornstarch
- 3 g (1/2 tsp) kosher salt
- 1 g (1/2 tsp) black pepper
Buffalo Sauce (for tossing)
- 80 ml (1/3 cup) hot sauce (Frank’s RedHot-style recommended)
- 42 g (3 tbsp) unsalted butter
- 10 ml (2 tsp) honey (optional, helps round out the heat)
- 2 g (1 tsp) garlic powder
Blue Cheese Dressing Drizzle
- 75 g (1/3 cup) mayonnaise
- 75 g (1/3 cup) sour cream
- 60 ml (1/4 cup) buttermilk
- 75 g (1/2 cup) blue cheese crumbles, plus extra for serving (optional)
- 5 ml (1 tsp) lemon juice
- 1 g (1/4 tsp) black pepper
- Salt to taste (start with 1/8 tsp; blue cheese can be salty)
Assembly + Celery Crunch
- 90 g (3 cups) romaine lettuce, finely shredded (or 3 cups shredded iceberg)
- 2 celery stalks, thinly sliced crosswise (about 1 cup)
- 2 tbsp chopped celery leaves (or 2 tbsp chopped parsley)
- Optional: 5 ml (1 tsp) lemon juice and a pinch of salt to brighten the celery topping
Step-by-Step Instructions
Step 1: Make the crepe batter and let it rest
In a medium bowl, whisk together the flour and kosher salt. Add the milk and eggs and whisk until smooth. Whisk in the melted butter.
Let the batter rest for 20 minutes at room temperature. (This helps the flour hydrate so your crepes cook up tender rather than rubbery.)
Step 2: Preheat the oven and prep the cauliflower
Arrange a rack in the center of the oven and preheat to 232°C (450°F). Line a rimmed baking sheet with parchment paper.
Add the cauliflower florets to a large bowl. Drizzle with olive oil and toss well. Sprinkle with cornstarch, salt, and pepper, then toss again until the florets look lightly coated (this helps the edges crisp and helps the sauce cling).
Step 3: Roast until browned, then Buffalo-sauce it
Spread the cauliflower in a single layer on the prepared baking sheet. Roast for 15 minutes.
While it roasts, make the Buffalo sauce: in a small saucepan over low heat, melt the butter. Whisk in the hot sauce, honey (if using), and garlic powder until smooth.
After 15 minutes, transfer the cauliflower back to the bowl (or carefully toss right on the sheet). Pour over the Buffalo sauce and toss until evenly coated. Return to the baking sheet and roast for 10–12 minutes, until the cauliflower is tender with browned, saucy edges.
Step 4: Stir together the blue cheese drizzle
In a small bowl, stir together the mayonnaise, sour cream, buttermilk, blue cheese crumbles, lemon juice, black pepper, and a small pinch of salt.
The goal is a drizzleable consistency. If it feels too thick, add more buttermilk 1 tablespoon (15 ml) at a time until it flows easily off a spoon.
Step 5: Prep the lettuce and celery crunch
Shred the romaine and set aside. Thinly slice the celery and combine with the chopped celery leaves.
If you want extra pop, toss the celery mixture with 1 tsp (5 ml) lemon juice and a small pinch of salt right before serving.
Step 6: Cook the crepes
Heat a 25 cm (10-inch) nonstick skillet over medium heat for 2 minutes. Lightly butter the pan (about 1/4 tsp is plenty if your pan is nonstick).
Pour in about 80 ml (1/3 cup) batter and immediately swirl the pan to coat the bottom in a thin layer.
Cook until the top looks set and the edges lift easily, about 60–75 seconds. Flip and cook the second side 20–30 seconds. Transfer to a plate. Repeat with remaining batter, buttering the pan lightly as needed.
Step 7: Fill, fold, and finish for serving
Lay one crepe flat. Add a small handful of shredded lettuce (about 3/4 cup), then spoon on about 1/4 of the Buffalo cauliflower. Drizzle with about 2 tablespoons blue cheese dressing.
Fold the crepe into quarters (or fold like a burrito if you prefer). Plate and top with a generous pinch of the celery crunch. Serve warm, with extra dressing on the side if you like.
Pro Tips
- For crispier cauliflower: Don’t overcrowd the pan. Use two baking sheets if needed so the florets roast instead of steaming.
- Control the heat: Use a milder hot sauce for gentle warmth, or add an extra 1–2 tbsp (15–30 ml) hot sauce for more bite.
- Make crepe cooking easier: If your batter thickens while resting, whisk in 1–2 tbsp (15–30 ml) milk to thin it back out.
- Keep crepes warm: Stack them on a plate and cover loosely with foil, or keep them in a 93°C (200°F) oven while you cook the rest.
- Don’t dress the lettuce ahead: Keep it dry so it stays crisp inside the warm crepe.
Variations
- Extra-crunch version: Add 2 tbsp toasted breadcrumbs or crushed kettle chips over the filling right before folding.
- Ranch-style swap: Replace the blue cheese with ranch dressing (same amount) for a milder, kid-friendly option.
- Protein boost: Add 1 cup rinsed, drained chickpeas to the cauliflower for the last 10–12 minutes of roasting (tossed in the same Buffalo sauce).
Storage & Make-Ahead
For best texture, store components separately and assemble just before eating. Refrigerate cooked crepes (stacked with parchment between) in an airtight container for up to 2 days. Refrigerate roasted Buffalo cauliflower for up to 3 days; reheat on a sheet pan at 218°C (425°F) for 8–10 minutes to revive the edges. Blue cheese dressing keeps in the fridge for up to 5 days. The celery crunch is best the day you slice it, but you can prep it up to 24 hours ahead and keep it tightly covered.
Nutrition (per serving)
Approximate, per 1 filled crepe (1/4 of recipe): 520 calories, 26 g fat, 52 g carbs, 18 g protein, 5 g fiber, 1120 mg sodium. Values vary by hot sauce and blue cheese used.
