Buffalo Cauliflower Salad

5

3

Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

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!

Buffalo Cauliflower Salad with Creamy Cashew Ranch Dressing

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. Tessemae’s 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
VEGAN Buffalo Cauliflower Salad with Creamy Cashew Ranch Dressing

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.
Buffalo Chickpea Salad 2

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

More Cauliflower Recipes to Try

Want to save this recipe? Enter your email below and we’ll send the recipe to your inbox. Plus you’ll get great new recipes every week!
5 from 2 votes

Buffalo Cauilfower Salad

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.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2

Ingredients  

  • 3-4 cups cauliflower florets
  • 1 15 oz can chickpeas, drained, rinsed and patted dry
  • 2 teaspoons avocado oil
  • ½ teaspoon pepper
  • ½ teaspoon sea salt
  • ½ cup buffalo wing sauce
  • 4 cups fresh romaine, chopped
  • ½ cup celery, chopped
  • ¼ cup red onion, sliced

Creamy Vegan Ranch Dressing:

  • ½ cup raw cashews, soaked 3-4 hours or overnight
  • ½ cup fresh water
  • 2 teaspoons dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • pinch of 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.

Nutrition

Serving: 1salad | Calories: 412kcal | Carbohydrates: 61g | Protein: 20g | Fat: 7g | Fiber: 18g | Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: American
Keyword: buffalo cauliflower salad
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments