Buffalo cauliflower is all the rage right now. The last 3 restaurants I went to had buffalo cauliflower on the menu. I don’t blame this recent obsession – because it’s delicious! So I thought, “Why not health-ify it as a Buffalo Cauliflower Salad?”
And then this beauty was born.
You’re going to love it.
Buffalo Cauliflower Salad
Prep time
Cook time
Total time
Author: Lauren Venosta
Recipe type: Soups & Salad, Main Dishes
Cuisine: Gluten-free, dairy-free, vegetarian, soy-free
Serves: 4
Ingredients
Cauliflower:
- 2 small heads cauliflower, cut into florets
- 1 cup almond milk
- ¼ cup gluten-free all purpose flour
- 1 Tbsp. garlic granules
- 1 Tbsp. onion granules
- 1 tsp. Himalayan pink salt
- 1 cup Frank’s Red Hot Sauce
- 1 Tbsp. coconut oil
- 1 Tbsp. raw honey
Salad:
- 6 cups chopped romaine lettuce
- 1 cup shredded carrots
- ½ cup diced celery
- ½ cup chopped scallions
Creamy Dill Dressing:
- ¼ cup avocado oil mayonnaise (I like this brand best)
- Juice of 1 lemon
- 3 Tbsp. fresh dill, chopped
- 1 tsp. Himalayan Pink Salt
- ¼ tsp. onion granules
- ¼ tsp. black pepper
Instructions
- Preheat oven to 425 degrees F.
- Line a large baking sheet with tin foil and parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the almond milk, gluten-free flour, and spices.
- Add the cauliflower florets to the bowl with the flour mixture and mix until all the florets are coated.
- Spread evenly on the baking sheet and bake for 30 minutes. You want to make sure the florets are not overcrowded and touching each other on the baking sheet. In order for them to get crispy, they need to have plenty of space. Use two baking sheets if necessary.
- Meanwhile, in a small pot, add the coconut oil, honey, and hot sauce. Simmer over medium heat for 30 seconds and remove from heat.
- Remove the cauliflower from the oven and pour the hot sauce mixture over the florets. Mix well so all the cauliflower is coated in the sauce.
- Put the cauliflower back in the oven and bake for another 20 minutes.
- Start making your salad by assembling all the veggies. In a large bowl, mix the romaine, carrots, celery, and scallions. Toss to combine.
- Whisk together the dressing ingredients and set aside.
- Once the cauliflower is done, you can assemble the salad!
- Add the salad mixture to a bowl, top with cauliflower, and finish with the dressing.
- Enjoy!
Notes
Cauliflower recipe adapted from nutritionstripped.com
With joy and health,
