1. Preheat oven to 425°F (220°C). 2. In a bowl, toss 150g cauliflower florets with 5ml olive oil, 2g garlic powder, 2g paprika, 1g salt, and 1g black pepper. 3. Spread cauliflower on a baking sheet lined with parchment paper. 4. Roast for 20-25 minutes, until golden and tender. 5. In a bowl, toss the roasted cauliflower with 15ml buffalo sauce until well coated. 6. In a small bowl, mix 30g Greek yogurt with 5ml lemon juice and a pinch of salt and pepper to make the sauce. 7. Warm 60g whole wheat wrap in a dry skillet for 30 seconds per side. 8. Spread the yogurt sauce evenly over the wrap, leaving a 1-inch border. 9. Arrange the buffalo cauliflower down the center of the wrap. 10. Layer 30g thinly sliced celery, 30g grated carrot, 20g thinly sliced red onion, and 20g chopped romaine lettuce over the cauliflower. 11. Sprinkle with 15g crumbled blue cheese and 5g chopped parsley. 12. Fold in the sides of the wrap, then roll up tightly from the bottom. 13. Cut in half diagonally and serve.