Buffalo Cauliflower Salad

Charina Urban
Mar 30, 2017
2 min read

If you were to ask my husband what his favorite vegan bite has been, he would quickly respond BUFFALO CAULIFLOWER.

It's similar to buffalo wings, but *drum roll please* with no meat!

I've made buffalo cauliflower multiple times now and each time it's been a hit. Even with our meat-eating friends! The neat thing is, buffalo cauliflower can become part of so many different meals. It can be eaten on it's own as a game-day side dish, in tacos, and in salads!

To make buffalo cauliflower, I start out by breaking down a head of cauliflower. After I have a bunch of cauliflower pieces, I mix them with a splash of olive oil, salt, and pepper.

Then into the oven at 425 degrees for about 15 minutes to roast.

Once the cauliflower is roasted and a bit crispy, I mix it with 1/4 cup breadcrumbs and enough buffalo sauce to cover every piece well. I like to use gluten free breadcrumbs, but of course you can use your favorite! Any kind works :)

Finally, the dressed cauliflower heads back into the oven for another 15 minutes or until you notice a bit of charring.

Last night, I decided to add the cauliflower to a salad mix and make an avocado cilantro dressing. Our favorite salad green is arugula. It's fresh, crisp, and peppery taste made it the perfect base for this salad. To make the dressing, I simply threw an avocado, bunch of cilantro, several cloves of garlic, juice of lime, pinch of salt, and 1/4 cup olive oil into a food processor.

The end result was SO GOOD. Fresh, acidic, and the perfect balance for the spicier cauliflower. To finish it I added a few slices of fresh avocado. My sweet hubby also made the perfect drink to complement it - blueberry lavender syrup, club soda, and muddled mint. YUM.