Buffalo Cauliflower Salad Bowl

Buffalo cauliflower salad brings together spicy roasted cauliflower with crisp vegetables and a creamy ranch drizzle for a flavorful plant-based dinner that is satisfying and fast to prep This is my go-to recipe when I want something bold yet fresh and it never fails to win over even the biggest buffalo wing fans

I first discovered this salad on a busy weeknight when I craved something spicy and filling but not too heavy Now it is my default for nights when we want maximum flavor with minimum fuss

Ingredients

• Lettuce: three cups chopped adds crunch and freshness Use romaine or green leaf for their sturdy texture and bright taste
• Cauliflower florets: two cups create the satisfying buffalo bites Choose florets that are tightly closed for the best texture
• Celery: half cup thinly sliced gives cool crunch Pick stalks that are crisp and pale green
• Red cabbage: half cup thinly sliced offers vibrant color and extra crunch Look for firm heavy heads
• Tomatoes: half cup sliced bring juiciness and sweetness Use ripe but not mushy tomatoes for best results
• Buffalo sauce: quarter cup provides signature heat Choose your favorite brand or make your own for more control
• Bread crumbs: quarter cup help the cauliflower crisp up in the oven Go for panko for extra crunch
• Almond milk: quarter cup moistens the cauliflower without dairy Make sure it is unsweetened
• Ranch dressing: two tablespoons for drizzling on top Opt for vegan or regular according to your preference
• Salt: half teaspoon balances the flavors and enhances the veggies
• Pepper: half teaspoon adds a hint of bite Use freshly ground for more aroma
• Garlic powder: half teaspoon gives savory depth Look for fine powder for even coating
• Paprika: half teaspoon brings subtle heat and color Smoked paprika creates a nice boost if available

Step-by-Step Instructions

Preheat and Prep:

Set your oven to four hundred twenty five degrees and wash all your produce to remove dirt and debris Dry everything thoroughly so your salad stays crisp

Coat and Season Cauliflower:

Pour almond milk into a wide bowl Add your cauliflower florets and toss gently to coat each piece evenly This step helps the seasoning and bread crumbs stick well to each floret

Bread and Season:

In another large bowl combine bread crumbs garlic powder paprika salt and pepper Toss the milk coated cauliflower in this mixture pressing gently so the crumbs and spices stick to all sides

Roast Part One:

Arrange cauliflower in a single layer on a lined baking sheet Roast in your preheated oven for fifteen minutes The outside should start turning golden and crisp

Add Buffalo Sauce and Finish Roasting:

Remove the cauliflower from your oven Use tongs to toss the hot florets in buffalo sauce until coated Place back on the sheet and return to the oven for five more minutes This lets the sauce set and caramelize slightly

Prepare Veggies:

While the cauliflower roasts prep your other veggies Slice celery red cabbage and tomatoes Make sure pieces are even for a tasty bite in each forkful

Cool Cauliflower:

Take the finished cauliflower out and let it sit for five minutes before assembling so it does not wilt the greens

Assemble Salad:

Layer lettuce celery cabbage and tomatoes in a large serving bowl or platter Top with the warm buffalo cauliflower Drizzle ranch dressing over the salad just before serving for ultimate creaminess

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Cauliflower is my favorite for this salad because it soaks up flavors beautifully I remember making an extra spicy batch for my sister’s birthday and we ended up dipping every bite in double ranch It is a crowd pleaser for both plant eaters and meat lovers alike

Storage Tips

This salad is best fresh but you can make parts of it ahead Roast the buffalo cauliflower and keep it separate from the greens in a sealed container in the fridge for up to two days Reheat the cauliflower briefly in a hot oven to crisp it back up before adding to your salad Only add ranch dressing right before serving to keep everything fresh

Ingredient Substitutions

If you do not have almond milk any unsweetened plant milk will work Soy or oat milk are great options You can also swap out the bread crumbs for gluten free ones if needed For extra protein toss in chickpeas before serving and coat them with buffalo sauce

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Serving Suggestions

This salad is hearty enough on its own as a main but you can pair it with crusty bread or potato wedges for a bigger meal It is also perfect as a side to veggie burgers at a barbecue or served in pita pockets for a fun lunch

Why Buffalo Flavor

Buffalo sauce has roots in American bar food but using it with cauliflower has become a clever plant based twist The sauce’s spicy tang pairs so well with crisp vegetables and creamy ranch that you will find yourself making it again and again

Recipe FAQs

→ How do you achieve crispy cauliflower florets?

Toss cauliflower in almond milk, seasonings, and bread crumbs before roasting. Cooking at 425°F ensures a crispy exterior.

→ What type of buffalo sauce works best?

Choose your favorite store-bought buffalo sauce or make your own for a personalized heat and tanginess. Vegan options are widely available.

→ Can I add extra protein?

Chickpeas make a great protein boost. Toss them in buffalo sauce and add alongside the roasted cauliflower.

→ Which greens complement buffalo cauliflower best?

Chopped lettuce and thinly sliced red cabbage provide crunch and balance the heat from the buffalo sauce.

→ Is there a substitute for ranch dressing?

Try vegan ranch, tahini, or a simple lemon-tahini drizzle for a dairy-free alternative with creamy texture.