Buffalo Cauliflower Salad

Name: Buffalo Cauliflower Salad
Cuisine: American
Ingredients: 1 head cauliflower, cut into bite-sized pieces (3-4 cups total); 2 Tbsp extra-virgin olive oil; ¼ tsp kosher salt; 1 C Frank’s RedHot Sauce (or any buffalo sauce of choice); 3 tablespoons butter, melted *optional; 2 tsp garlic powder; 1 Tbsp lemon juice; 3.75 C romaine lettuce; ¾ C red onion, thinly sliced; ¾ C celery, chopped; 2 Tbsp dairy-free ranch dressing, recipe below; 1 pkt Hidden Valley Ranch seasoning mix; 1 Cup almond milk; ½ Cup Mayonnaise (cut in half from recipe on packet)

5 steps

One of my favorite recipes to meal-prep for lunches at work. Spicy, crunchy, and healthy (aside from the creamy treat of low-protein Ranch). It’s an easy tackle for a lot of flavor and is something even my coworkers envy from time-to-time.

Updated at: Thu, 17 Aug 2023 03:08:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories479.9 kcal (24%)

Total Fat43.4 g (62%)

Carbs20.4 g (8%)

Sugars10.8 g (12%)

Protein6.6 g (13%)

Sodium4023 mg (201%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 headcauliflower

cut into bite-sized pieces

2 Tbspextra-virgin olive oil

¼ tspkosher salt

1 CRedHot Sauce

or any buffalo sauce of choice

3 tablespoonsbutter

melted, optional

2 tspgarlic powder

1 Tbsplemon juice

3.75 Cromaine lettuce

0.75 Cred onion

thinly sliced

0.75 Ccelery

chopped

2 Tbspdairy-free ranch dressing

Dairy-free ranch

1 pktRanch seasoning mix

1 cupalmond milk

0.5 CupMayonnaise

cut in half from recipe on packet

Instructions

Step 1

Preheat oven to 400°F. In a large bowl, toss cauliflower with olive oil and salt. Spread on a baking sheet and roast until it begins to soften. (about 10 minutes)

Step 2

Meanwhile, in the same bowl, combine hot sauce, butter, garlic power and lemon juice. Add partially-roasted cauliflower and toss to coat. Return to baking sheet, and resume roasting for about 5 minutes.

Step 3

To serve, prepare salad with 1¼ cup romaine lettuce and ¼ cup red onion and celery. (for the onion, I recommend using a mandolin for extra thin slices). Top with 1 C of roasted cauliflower, and drizzle lightly with ranch dressing and excess buffalo sauce.

To make dressing

Step 4

Combine all ingredients in a large bowl and whisk until smooth. Chill overnight for best results, as dressing will thicken slightly.

Fun tip

Step 5

If your protein allowance is high enough, try substituting the cauliflower with Trader Joe’s “Kung Pao Tempura Cauliflower” and ditching the sauce for Frank’s RedHot instead. It doesn’t reheat well (gets kinda soggy) but the crunch makes it a great treat if you’re making it for dinner. (much closer the common chicken versions of this salad)

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