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.
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