Buffalo Cauliflower Salad + Vegan Cool Lime Dressing
V, GF
Servings 4 people
Ingredients
Buffalo Cauliflower
- 4 cups small cauliflower florets (from about 1/2 a large cauliflower head)
- 3/4 cup chickpea flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 3/4 cup filtered water
- sea salt + pepper
- 1/2 cup hot sauce of choice
- 1 tablespoon olive oil
Vegan Cool Lime Dressing
- 1/2 cup raw cashews (soaked for at least 2 hours)
- 2 tablespoons chives, chopped
- 2 tablespoons cilantro, chopped
- 1 small garlic clove
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- 3 tablespoons lime juice
- 1/2 cup filtered water
- sea salt + pepper
Salad
- 2 bunches romaine, washed and chopped
- 1 cup cherry tomatoes, sliced lengthwise
- 2 green onions, thinly sliced
- 1 small bell pepper, thinly sliced
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment, or a silicone mat if you've got one.
- In a large bowl, whisk together the chickpea flour, spices, and water until you have a nice smooth batter. Toss in the cauliflower florets and stir until they are evenly coated in batter. Use a slotted spoon to transfer the florets to the prepared baking sheet. Bake for 20 minutes ore until lightly golden.
- Rinse out the batter bowl and use it to whisk together the hot sauce and the olive oil. Once the cauliflower is out of the oven, give it a few minutes to cool before tossing it in the hot sauce. Break off any large chunks of breading on the florets and then toss them in the hot sauce mixture. Transfer the florets back to the baking tray and bake for a further 15 minutes.
- While the cauliflower is baking, prep the dressing. Add all the dressing ingredients to a blender and blend until smooth.
- Place the chopped romaine, cherry tomatoes, pepper, and green onion (reserving some to sprinkle on top) in a large salad bowl. When the cauliflower is done baking and has cooled a bit it can be added to the bowl as well. Drizzle with the cool lime ranch and serve immediately.