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 buffalo cauliflower 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.
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.
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.
115 oz canchickpeas, drained, rinsed and patted dry
2teaspoonsavocado oil
½teaspoonpepper
½teaspoonsea salt
½cupbuffalo wing sauce
4cupsfresh romaine, chopped
½cupcelery, chopped
¼cupred onion, sliced
Creamy Vegan Ranch Dressing:
½cupraw cashews, soaked 3-4 hours or overnight
½cupfresh water
2teaspoonsdried dill
1teaspoongarlic powder
1teaspoononion powder
½teaspoonsea salt
pinchof black pepper
Instructions
Set oven to 450°F.
Add cauliflower, chickpeas, oil, pepper and salt to large bowl and toss to coat.
Pour mixture onto 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.
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.
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.
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Buffalo salads are one of my favorites! Let’s be honest…buffalo anything!!
Love the idea of Salad Sunday! And that story! Your salads never disappoint 😉
Yay!! Thank you, Amanda. I’m glad you’re in!