Cut the cauliflower into florets. Spread on a sheet pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Bake for 20 minutes or until brown and caramelized and tender.
Meanwhile, add the buffalo sauce and butter to a small saucepan set over medium-low heat. Heat until butter is melted and sauce is warmed through.
Warm the naan bread according to the package directions. When the cauliflower is done, add to a mixing bowl. Pour the buffalo sauce mixture over the top and toss to coat.
To assemble, layer half of the baby greens on each piece of naan bread. Top with half of the cauliflower. Garnish with scallions, cilantro, blue cheese dressing, and buffalo wing sauce. Fold the bread over the filling and wrap with parchment paper to hold together. Serve with extra blue cheese dressing on the side.