Buffalo Cauliflower Salad with Dill Ranch
Author: 
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Meet your new favorite salad ... Vegan Buffalo Cauliflower Salad with Dill Ranch Dressing. Crispy buffalo cauliflower, crunchy carrots & celery, sweet red onions, and creamy avocado piled on a bed of fresh romaine lettuce and topped with healthy drizzle of herbaceous dill ranch dressing. Now THIS is what I call a proper salad!
Ingredients
Dill Ranch
  • ½ cup vegan mayonnaise
  • ½ cup non-dairy milk
  • 2 tsp apple cider vinegar
  • 1 tsp dried dill weed
  • ½ tsp garlic powder
  • ½ tsp Kosher Salt
  • ¼ Fresh cracked black pepper
Buffalo Cauliflower
  • 1 small head of cauliflower, about 2 LBS, cut into florets
  • 2 cups panko bread crumbs
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • ¾ cup all purpose flour
  • ¾ cup non-dairy milk
  • Oil cooking spray
  • 1 cup buffalo sauce
Salad
  • 4-6 cups cups chopped romaine lettuce
  • 1 small carrot, peeled and thinly sliced (you can also shave into ribbons using a mandolin or vegetable peeler)
  • 2 stalk celery, thinly sliced
  • ½ red onion, thinly sliced
  • 1 avocado, thinly sliced
  • Fresh dill, for serving
Instructions
  1. Preheat oven to 425 degrees
Dill Ranch
  1. Combine all the ingredients in a bowl and whisk well to combine. Taste and adjust seasonings. Set aside in the refrigerator.
Buffalo Cauliflower
  1. Set up your dredging station. In one bowl, add panko bread crumbs, salt and pepper. Mix to combine. In a second bowl, add flour. In a third bowl, add non-dairy milk.
  2. Dip each cauliflower floret into the non-dairy milk, making sure most of it is coated and wet. Then, dip it into the flour, tapping off any excess flour. Next, dip it back into the milk. Last, into the panko bread crumbs, making sure it is fully coated. Place the coated floret onto a parchment paper lined baking tray and repeat until all the florets are coated.
  3. Spray the cauliflower with a bit of cooking spray and bake at 425 degrees for about 20 minutes, flipping them halfway through.
  4. Toss the cauliflower with buffalo sauce and bake until crispy and slightly charred on the edges, about 5-10 more minutes.
Salad
  1. Divide the salad ingredients and the buffalo cauliflower among two shallow bowls. Drizzle with dill ranch dressing and garnish with a bit of fresh dill.
  2. ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/buffalo-cauliflower-salad-with-dill-ranch/