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–+ servings
A blue bowl filled with lettuce, buffalo cauliflower, red cabbage, celery, and ranch dressing.
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5 from 4 votes

Buffalo Cauliflower Salad

This recipe is loaded with fresh, plant-based ingredients and perfect for dinner any night of the week!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 2
Calories: 220kcal
Author: Kelsey Riley

Ingredients

  • 3 cups lettuce chopped
  • 2 cups cauliflower florets
  • ½ cup celery thinly sliced
  • ½ cup red cabbage thinly sliced
  • ½ cup tomatoes sliced
  • ¼ cup buffalo sauce
  • ¼ cup bread crumbs
  • ¼ cup almond milk
  • 2 tablespoon ranch dressing
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ tsp garlic powder
  • ½ teaspoon paprika

Instructions

  • Start by washing all produce and preheat your oven to 425 degrees.
  • Toss the cauliflower florets in almond milk and then toss in the seasoning and bread crumbs. Roast in the oven for 15 minutes, remove, toss in buffalo sauce and return to the oven for an additional 5 minutes.
  • While your cauliflower is roasting, prepare the rest of the produce according to the ingredient list.
  • When the cauliflower has finished roasting, remove it from the oven and let cool slightly.
  • Assemble your salad by adding all produce ingredients in a large serving dish followed by the buffalo cauliflower, and then add a drizzle of vegan ranch on top.

Notes

You can add chickpeas to this recipe for extra protein and heartiness. Simply toss the chickpeas in buffalo sauce before adding them to your salad.

Nutrition

Calories: 220kcal