Buffalo Cauliflower Salad
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5 from 1 vote

Buffalo Cauliflower Salad

This vegan buffalo cauliflower salad is everything a salad should be: veggie-packed with a wide range of flavors + textures and generously doused in drizzles of cool cashew ranch.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Salad
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 2 to 3
Author: Ashley

Ingredients

  • 1 medium-large head cauliflower, trimmed and cut into 1-inch florets
  • 1/4 to 1/2 cup vegan buffalo sauce (e.g., Franks Red Hot), to taste
  • Red cabbage, shredded, to taste
  • Celery, washed, trimmed, and thinly sliced
  • Mini cucumbers, thinly sliced
  • Baby kale, to taste
  • Pepitas, to taste

Cool Cashew Ranch Dressing

  • 1/2 cup raw cashews**
  • 1/2 cup filtered water
  • 2 scallions, ends trimmed and cut in half
  • 1 to 2 cloves garlic, smashed and peeled
  • 1 tablespoon apple cider vinegar or white wine vinegar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt or to taste
  • Freshly-ground black pepper, to taste

Instructions

  • Preheat the oven to 425F. 
  • Add the cauliflower florets to a large baking sheet. Drizzle with the buffalo sauce, and toss to coat.
  • Roast for 25 to 30 minutes, tossing halfway through, or until tender and beginning to turn golden brown.
  • Meanwhile, prepare the vegetables.
  • Make the dressing: Add all the dressing ingredients to a high-speed blender, and blend on high until completely smooth and creamy. Refrigerate until ready to assemble.
  • Assemble the salads: In roomy bowls, layer the kale with cabbage, celery, cucumber, and pepitas. Top with the buffalo cauliflower and drizzle generously with the dressing.
  • Serve immediately.

Notes

*The number of servings will depend on the amount of kale and veggies you use.
**No nuts? No problem. Substitute shelled hemp seeds or raw pepitas for the cashews to keep this salad nut-free!