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.