Buffalo Cauliflower Salad

Dinner, Lunch, Vegan

My Buffalo Cauliflower Salad is tasty and nutritious, and it’s a great salad to have for lunch or for dinner.  The cauliflower is spicy, yet crunchy and the salad also included artisan romaine lettuce, tomatoes on the vine, and yellow onion.  I made a tangy dipping sauce that was creamy and delicious.

Mom’s Organic is another market where I buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Other favorites include Whole Foods Market, Wegmans and Sprout’s.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.

Buffalo Cauliflower Salad

2 -3 Cups of lettuce, chopped
2 Cups cauliflower florets
2 Slices of feta cheese, chopped
1 Carrot, shredded
2 Tomatoes, cut in quarters
1/2 Cup of buffalo sauce, (or you can add more if desired)
1/4 Cup of bread crumbs
1/4 Cup of almond milk
1 White onion, sliced
1/2 Teaspoon of Himalayan salt
1/2 Teaspoon of pepper
1/2 Teaspoon of smoked paprika

Tahini Salad Dressing
1/2 Cup of tahini
3 Tablespoons of apple cider vinegar
2 Tablespoons soy sauce
2 Teaspoons of Italian seasoning
2 Tablespoons of olive oil
2 Tablespoons of lemon juice, ( small to medium lemon)
1 Clove of garlic, minced
Water as necessary to thin

-Add all the ingredients to a blender and blend until smooth. Then add 1 tablespoon of water at a time to thin the consistency of needed. (set aside). Store in a refrigerated airtight container for up to a week.

-Wash vegetables and preheat the oven to 400F degrees.
-Toss the cauliflower florets in almond milk and then toss in the bread crumbs and seasoning. Roast in the oven for 15 minutes, remove, then toss in buffalo sauce and return to the oven for about 5 minutes. When the cauliflower has finished roasting, then remove from the oven and let cool until the salad is assembled. Add lettuce and all produce and ingredients on a serving plate with buffalo cauliflower. Drizzle with tahini dressing and enjoy!

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