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buffalo cauliflower salad
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Buffalo Cauliflower Salad

Get ready for summer with this vegan Buffalo Cauliflower Salad!
Servings: 2 portions

Ingredients

Buffalo Cauliflower

  • 1/2 head Cauliflower
  • Avocado Oil
  • 1/4 cup Non-Dairy Buffalo Sauce
  • 1/2 cup Bread Crumbs
  • 1 tsp Paprika
  • 1 tsp Sea Salt
  • 2 tbsp Corn Starch
  • 1/4 cup Water

Herby Tahini Dressing

  • 1/4 cup Tahini
  • 2 tbsp Finely Chopped Dill
  • 2 tbsp Finely Chopped Thyme
  • 1/4 Lemon, juice from
  • 3 tbsp Water gradually add more until you reach the consistency you're happy with

Salad

  • 1 head Romaine, finely chopped
  • 8 Cherry Tomatoes, quartered
  • 1 Large Carrot, sliced into ribbons
  • 2 stalks Celery, finely chopped
  • 1 stalk Green Onion, finely chopped

Pickled Onion

  • 1 Red Onion, very thinly sliced
  • 3/4 cup Apple Cider Vinegar
  • 3/4 cup Rice Vinegar
  • 2 tsp Sea Salt
  • 2 tbsp Maple Syrup
  • 1/2 cup Water

Instructions

  • If using pickled onions, do this step ahead of time. Simply add all ingredients to a large jar and keep in the fridge for at least a few hours, ideally overnight.
  • First start with the buffalo cauliflower. Chop florets from the head of cauliflower and add to a large bowl. Toss with avocado oil.
  • In a small dish add the corn starch and water. On a shallow plate or bowl add the bread crumbs, paprika, and sea salt. You may want to start with half of the portion as you don't want it to get too wet from the corn starch mixture.
  • Dip your cauliflower floret into the corn starch mixture, shake off the excess liquid, then coat in the bread crumb mixture. If it doesn't stick well, use your fingers to add the bread crumbs on top and into the crevices.
  • When all the florets are coated, air fry them at once (or in batches if you don't have enough space) at 375 degrees for about 15 minutes. Gently drizzle with the buffalo cauliflower sauce then air fry again for another 10 minutes or until crispy.
  • Prepare the sauce by adding all of the ingredients to a dish and whisking well. Keep excess dressing in the fridge for up to a week and a half.
  • Assemble your salad! Add the romaine first then top with the celery, carrot ribbons, cherry tomatoes, green onion, pickled red onion, the buffalo cauliflower, then finish with the dressing. Enjoy!