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Preheat the oven to 425°F.
Toss the cauliflower with ½ cup buffalo sauce.
Place in an even layer on a baking sheet and into the oven to roast for 20 minutes.
Remove the buffalo cauliflower from the oven and toss with the remaining ¼ cup buffalo sauce.
Turn the broiler on the oven to low and place the cauliflower back in the oven directly under the broiler for 2-3 minutes.
While the cauliflower is roasting, toss the carrots, celery, red cabbage, jalapenos and cilantro together in a medium bowl.
Divide the romaine lettuce and cabbage mixture between four bowls, add the roasted buffalo cauliflower.
Drizzle the poblano ranch dressing over the bowls.