I am a big fan of spicy food and Buffalo cauliflower is by far my favorite plant-based alternative.
This recipe yields two large servings.
- 3 cups of chopped lettuce, I prefer romaine in this salad
- 2 cups cauliflower
- ½ cup chopped celery
- ½ cup tomatoes
- ½ cup chickpeas
- ¼ cup buffalo sauce
- 2 Tbsp vegan ranch (I used Foods Alive vegan ranch!)
- 1 tsp extra virgin olive oil
- ½ tsp salt and pepper
- ½ tsp garlic powder
Preheat your oven to 425°.
Wash all produce.
Chop your cauliflower into bite-sized pieces. Toss your cauliflower and chickpeas in olive oil, garlic powder, salt and pepper. Roast in the oven for 15 minutes, tossing halfway through. At the 15 minute mark remove from oven and (carefully) toss in buffalo sauce. Put back in the oven for an additional 5 minutes.
Arrange your lettuce in a serving bowl and add the cauliflower, chickpeas, celery, tomatoes. Drizzle your ranch on top and enjoy!