Buffalo Cauliflower Salad with Creamy Cashew Ranch Dressing

Who said buffalo sauce is just for wings? This buffalo cauliflower salad is loaded with cauliflower, crispy chickpeas and topped with a creamy vegan ranch dressing made from cashews.

I am a total spice lover. I add hot sauce to most of my meals and am always a fan of buffalo chicken. When I came up with my cauliflower buffalo wings and creamy cashew ranch dressing I made to go with them, I knew I had to create a buffalo cauliflower salad. The romaine, celery and red onion add a nice crunch to compliment the spicy cauliflower and the vegan cashew ranch is so rich and creamy you’ll want to put it on everything!

Trust me, you might want to double the recipe!

Ingredients in Buffalo Cauliflower Salad

• cauliflower florets – I like to buy a whole head of cauliflower and chop into florets but you can buy pre-chopped if you’re running short on time.
• chickpeas – for added protein.
• avocado oil – a great oil for high heat cooking and baking!
• ground pepper & sea salt – for some added seasoning.
• buffalo wing sauce – I love Steve’s Paleogoods Paleo Chef Wing Sauce, which is gluten-free and refined sugar free and definitely my first choice if you can find it. Tesssemae’s Hot Buffalo Sauce is another brand I would recommend. If you want to try a homemade version, this one is vegan and looks great. If you’re in a pinch, Frank’s Red Hot Wing Sauce also works and is still vegan, just isn’t as clean.
• romaine – for the base of the salad.
• celery – goes hand in hand with the buffalo theme!
• red onion – for some added crunch.
• Ranch Dressing – This vegan ranch dressing is crazy delicious and super simple to throw together! All you need is raw cashews, dill, garlic powder, onion powder, salt and pepper

Notes & Substitutions

Romaine – If you want to use a different type of lettuce for the base of your salad that is totally fine!

Red onion – Not a fan of red onion? Try using yellow onion instead!

Ranch dressing – Don’t have time to make the homemade dressing? Feel free to buy store bought if you’re in a pinch or don’t need it to be vegan.

How to Store Buffalo Cauliflower Salad

Store any leftovers in an airtight container for 3-4 days in the refrigerator.

More Vegan Salad Recipes to Try:

• Black Bean Mason Jar Salad
• Curried Chickpea Salad
• Blackened Tempeh Salad
• Quinoa Spinach Salad
• Southwestern Quinoa Salad

More Cauliflower Recipes to Try:

• Crackling Cauliflower (Whole Foods Cauliflower Salad)
• Buffalo Cauliflower Wings
• Trader Joe’s Cauliflower Gnocchi With Onions, Peas and Turkey Bacon
• Cheesy Cauliflower Nachos
• Roasted Curried Cauliflower

If you make this buffalo cauliflower salad, please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is so helpful for the EBF team and other EBF readers.

Buffalo Cauilfower Salad with Creamy Cashew Ranch Dressing

Brittany Mullins

Who said buffalo sauce is just for wings? This buffalo cauliflower salad is loaded with cauliflower, crispy chickpeas and topped with a creamy vegan ranch dressing made from cashews.

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Prep Time 15 mins

Cook Time 20 mins

Course Lunch/Dinner

Cuisine American

Servings 2

Calories 412 kcal

Ingredients

  

1x2x3x

• 3-4 cups cauliflower florets
• 1 15 oz can of chickpeas drained, rinsed and patted dry
• 2 teaspoons avocado oil
• 1/2 teaspoon pepper
• 1/2 teaspoon sea salt
• 1/2 cup buffalo wing sauce
• 4 cups fresh romaine chopped
• 1/2 cup celery chopped
• 1/4 cup red onion sliced

Creamy Vegan Ranch Dressing:

• 1/2 cup raw cashews soaked 3-4 hours or overnight
• 1/2 cup fresh water
• 2 teaspoons dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt
• pinch of black pepper

Instructions

 

• Preheat oven: Set oven to 450°F.
• Mix ingredients: Add cauliflower, chickpeas, oil, pepper and salt to large bowl and toss to coat.
• Roast cauliflower: Pour mixture on to a baking sheet or stone. Roast for 20 minutes. Remove baking sheet from the oven, pour buffalo sauce over the mixture and toss to coat. Roast for another 10-15 minutes or until chickpeas are crispy and cauliflower is roasted to your liking. Remove from oven.
• Make ranch dressing: Add soaked and drained cashews into a high powered blender or food processor with 1/2 cup water, dill, garlic powder, onion powder, salt and pepper. Blend until smooth.
• Prep salads: Grab two salad bowls and the add 2 cups of chopped romaine, 1/4 cup celery and 1/8 cup of onion to each bowl. Top with roasted buffalo cauliflower and chickpeas. Drizzle on dressing and enjoy!

Notes

Romaine – If you want to use a different type of lettuce for the base of your salad that is totally fine!

Red onion – Not a fan of red onion? Try using yellow onion instead!

Ranch dressing – Don't have time to make the homemade dressing? Feel free to buy store bought if you're in a pinch or don't need it to be vegan.

Nutrition

Serving: 1saladCalories: 412kcalCarbohydrates: 61gProtein: 20gFat: 7gFiber: 18gSugar: 14g

Keyword buffalo cauliflower, buffalo cauliflower salad

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