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.
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.