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Vegan Buffalo Cauliflower Salad
Spiced buffalo cauliflower pieces served with crisp greens and creamy avocado in a light dressing
2
Servings
10 min
Prep Time
20 min
Cook Time
30 min
Total Time
Courses
Cuisines
Ingredients
For the buffalo cauliflower pieces
For the salad
For the dressing
Steps
Make the buffalo cauliflower pieces
- Preheat the oven to 200°C/400°F.
- In a large bowl, combine the flour, almond milk, garlic powder, smoked paprika, and salt. Stir until smooth.
- Add the cauliflower pieces to the bowl and stir to coat them in the batter.
- Use a slotted spoon to transfer the cauliflower to a dry baking sheet, allowing excess batter to drip off.
- Bake for 15-20 minutes, or until the cauliflower is crispy and cooked through.
- Meanwhile, in a small bowl, mix together the hot sauce and melted vegan butter.
- Remove the baked cauliflower from the oven and transfer it to a large bowl.
- Pour the hot sauce mixture over the cauliflower and toss to coat.
Assemble the salad
- In a large bowl, combine the mixed salad greens, sliced avocado, sliced red onion, halved cherry tomatoes, and chopped cilantro.
- Toss to combine.
- Divide the salad between two plates.
- Top each plate with the buffalo cauliflower pieces.
Make the dressing
- In a small bowl, whisk together the lemon juice, olive oil, and maple syrup.
- Drizzle the dressing over the salad.
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