If you’re looking for a salad that’s bold, bright, and downright crave-worthy, Buffalo Cauliflower Salad with Healthy Ranch Dressing is about to make your tastebuds super happy. Imagine crispy, spicy cauliflower and tender tofu, nestled on a bed of crisp greens and topped with a dreamy, herb-filled ranch that’s secretly wholesome. It’s the ultimate way to power up your lunch or dinner—without a hint of deprivation!
Why You’ll Love This Recipe
- Bold, Balanced Flavors: Fiery buffalo cauliflower meets cool, herby ranch in every single bite, making this salad a party for your palate.
- Completely Plant-Based: Packed with wholesome, vegan ingredients, this dish is as kind to your body as it is to the planet.
- Make-Ahead Magic: Both the ranch and the roasted components can be prepped in advance—perfect for effortless lunches or meal-prep wins.
- Serious Crunch & Creaminess: Between the roasted veggies, crunchy pecans, and silky avocado, every forkful delivers texture galore!
Ingredients You’ll Need
This Buffalo Cauliflower Salad with Healthy Ranch Dressing calls for simple, vibrant ingredients—but don’t let that fool you. Each element is chosen for its role: to deliver texture, pops of color, layers of flavor, and, best of all, guilt-free satisfaction. Here’s a peek at what you’ll be tossing together:
- Cashews: The creamy base for an irresistible, dairy-free ranch. Soak them for ultra-smooth results.
- Fresh Herbs (Dill, Parsley, Chives): They bring brightness and freshness to the ranch—don’t skip them!
- Soy Milk: Makes the dressing rich and creamy without a hint of dairy.
- Lemon Juice: Adds zippy tang to the ranch and keeps it feeling light.
- Hot Sauce (like Valentina’s): This is where your buffalo heat comes in—feel free to choose your favorite brand or level of spice.
- Olive Oil & Apple Cider Vinegar: These help the buffalo sauce coat every bite and mellow out the heat.
- Sweet Paprika & Garlic Powder: Add warmth and savory notes to the buffalo sauce.
- Maple Syrup: Just a touch in both the ranch and the buffalo sauce—optional, but it balances the tang and spice beautifully.
- Extra Firm Tofu: When roasted, it soaks up that spicy buffalo flavor and gives the salad satisfying protein power.
- Cauliflower Florets: The star of the show—tender, roasted, and perfect for soaking in all that spice.
- Baby Gem Lettuce: Crisp, fresh, and sturdy enough to hold up to bold toppings.
- Mini Sweet Bell Peppers: For crunch, color, and a sweet balance to all the zingy flavors.
- Pickled Onions: A bright, tangy punch that makes the whole salad sing.
- Avocado: Creamy, dreamy, and essential for contrast.
- Pecans: Roasted or raw—they add nuttiness and even more crunch.
Variations
The beauty of Buffalo Cauliflower Salad with Healthy Ranch Dressing is just how easy it is to riff on! Whether you’re working with pantry staples, feeding a crowd, or looking to personalize each bowl, these swaps and add-ins make it truly your own.
- Swap the Base Greens: Use romaine, spinach, or even massaged kale if you want a more hearty bite.
- Add Roasted Chickpeas: For extra crunch (and protein!), toss in some crispy roasted chickpeas.
- Make it Grainy: Bulk it up with a scoop of quinoa, farro, or cooked brown rice for a more substantial meal.
- Spice Customization: Dial up the hot sauce for extra heat, or go milder with a less-fiery sauce for little ones.
- Nut-Free Option: Substitute soaked sunflower seeds for cashews in the ranch if preferred or required.
How to Make Buffalo Cauliflower Salad with Healthy Ranch Dressing
Step 1: Soak and Blend for a Dreamy Ranch
Start by soaking your cashews in hot water for at least 30 minutes—this crucial step guarantees that your ranch dressing turns out lush and perfectly smooth. Once they’re plump, blitz them in a blender with garlic, lemon juice, onion powder, black pepper, salt, a touch of maple syrup, and soy milk. When the mixture is ultra-creamy, scoop it into a jar and fold in fresh dill, parsley, and dry chives. Feel free to chill the dressing in the fridge—the longer it sits, the thicker (and tastier!) it becomes.
Step 2: Toss, Coat, and Roast Your Buffalo Veggies
Preheat your oven to 400°F (200°C) while you whip up the easy buffalo sauce—just stir together hot sauce, olive oil, apple cider vinegar, sweet paprika, garlic powder, maple syrup, and a pinch of sea salt. Break your tofu into bite-sized chunks with your hands, and chop your cauliflower into florets. Arrange both on a parchment-lined tray and smother with the buffalo mixture, making sure each piece gets a generous coating. Pop the tray in the oven and roast for 25 minutes until everything is golden and sizzling.
Step 3: Assemble the Salad with Colorful Goodies
Grab a big salad bowl and lay down your bed of crisp baby gem lettuce. Top it with the warm, spicy buffalo cauliflower and tofu, then add your sweet bell peppers, tangy pickled onions, creamy avocado, and a handful of chopped pecans. Drizzle everything generously with the healthy ranch dressing and get ready for some serious forkfuls of flavor!
Pro Tips for Making Buffalo Cauliflower Salad with Healthy Ranch Dressing
- Soak Cashews Thoroughly: For the smoothest ranch dressing imaginable, make sure your cashews are extra soft before blending—hot water works wonders if you’re short on time.
- Maximize Buffalo Coating: Toss the tofu and cauliflower well with the buffalo sauce, using your hands to massage in the flavor so every piece comes out with a zesty kick.
- Oven Rack Placement: Bake on the middle rack to ensure your cauliflower and tofu turn golden but don’t dry out—it’s the secret to that perfect tender-crispy finish.
- Customize the Creaminess: If your ranch thickens up in the fridge, simply whisk in a splash of soy milk to loosen it—or enjoy it as a dip for extra heft!
How to Serve Buffalo Cauliflower Salad with Healthy Ranch Dressing
Garnishes
Scatter a few more fresh herbs—like dill, parsley, or sliced chives—over the finished bowl for a pop of color and extra aroma. A quick grind of black pepper and an extra drizzle of ranch makes the salad totally irresistible. If you’re in the mood for extra crunch, sprinkle a few toasted sunflower seeds on top, too!
Side Dishes
Pair your Buffalo Cauliflower Salad with crisp, grilled flatbread, a side of roasted sweet potato wedges, or a cup of warming tomato soup. It’s hearty enough for a main, but also fabulous alongside simple grains like quinoa or a chunky vegetable soup for cozy night-in vibes.
Creative Ways to Present
This salad is a showstopper when served in wide, shallow bowls layered with the vibrant components on display. Try arranging the toppings in colorful sections, or serve family-style on a big platter for sharing. Mini mason jars make adorable single-servings for picnics or meal prep!
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, store the components separately (buffalo tofu and cauliflower, greens, veggies, and dressing) in airtight containers in the fridge. This keeps everything crisp and fresh for up to 3 days, so tomorrow’s lunch will be just as tasty as tonight’s dinner!
Freezing
While it’s best to enjoy the Buffalo Cauliflower Salad with Healthy Ranch Dressing freshly made, you can freeze the roasted tofu and cauliflower (without the salad greens!) in a sealed container for up to 1 month. Just thaw and reheat before assembling your next salad bowl. Avoid freezing the ranch or fresh veggies, as their textures won’t hold up.
Reheating
Reheat the roasted cauliflower and tofu in a 350°F oven or air fryer for 10 minutes, or until heated through and crispy at the edges. Then, add to your salad base and top with the chilled ranch dressing for a perfect, just-made taste any time!
FAQs
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Can I make the Healthy Ranch Dressing in advance?
Absolutely! The ranch dressing can be made up to 4 days ahead. Store it in a sealed jar in the refrigerator, and give it a good stir (or a quick blend) before serving. It actually thickens and develops even more flavor over time.
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What’s the best way to keep the cauliflower crispy?
Bake the cauliflower florets in a single layer on a parchment-lined tray and don’t overcrowd. This helps each bite get golden and slightly crispy on the edges rather than steaming and going soft.
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Can I use a different plant milk in the ranch dressing?
Yes! While soy milk creates extra creaminess, almond, oat, or cashew milk will also work. Just use unsweetened, unflavored varieties so the flavors of the ranch shine through.
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Is this Buffalo Cauliflower Salad with Healthy Ranch Dressing gluten-free?
It sure is! Every ingredient in this recipe is naturally gluten-free—just double-check your hot sauce and other packaged ingredients to ensure there aren’t any sneaky additives or thickeners.
Final Thoughts
If you’re ready to elevate your salad game, Buffalo Cauliflower Salad with Healthy Ranch Dressing is the vibrant, satisfying bowl that answers every craving. I hope you’ll give it a try—don’t be surprised if it becomes a weekly favorite at your table!
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Buffalo Cauliflower Salad with Healthy Ranch Dressing Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 2 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Buffalo Cauliflower Salad with Healthy Ranch Dressing is a flavorful and satisfying dish that combines the tangy goodness of buffalo sauce with a creamy, dairy-free ranch dressing. Packed with plant-based goodness, this salad is a perfect balance of spicy, crunchy, and creamy elements.
Ingredients
Healthy Ranch Dressing
- 1/4 cup (30 g) cashews
- 1 garlic cloves – peeled
- 2 tbsp (30 ml) lemon juice
- 1 tsp (2 g) onion powder
- 2 dash freshly cracked black pepper
- 1 dash sea salt flakes
- 1 tsp (5 ml) maple syrup – optional, adds a touch of sweetness
- 1/2 cup (120 ml) soy milk
- 2 tbsp (0.8 g) fresh dill – finely chopped
- 2 tbsp (8 g) fresh parsley – finely chopped
- 1 tsp (1 g) dry chives
Buffalo Sauce
- 2 tbsp (26 g) hot sauce – I used Valentina’s
- 2 tsp (10 ml) olive oil
- 2 tsp (10 ml) apple cider vinegar
- 1 tsp (2 g) sweet paprika
- 1 tsp (3 g) garlic powder
- 2 tsp (10 ml) maple syrup
- 1 pinch sea salt flakes
Salad
- 10.5 oz (300 g) extra firm tofu
- 1/2 cauliflower – chopped into florets
- 1 baby gem lettuce – roughly chopped
- 4 mini sweet bell peppers – or sub for 1/2 red bell pepper, diced
- 1/2 cup (85 g) pickled onions
- 1/2 avocado – diced
- 2 tbsp (20 g) chopped pecans
Instructions
- Prepare the Healthy Ranch Dressing: Soak the cashews in hot water for 30 minutes, then drain and set aside.
- Prepare the salad: Preheat the oven to 400°F. Prepare the buffalo coating by combining the hot sauce, olive oil, apple cider vinegar, paprika, garlic powder, maple syrup, and sea salt flakes.
Add the soaked cashews, garlic, lemon juice, onion powder, black pepper, salt, maple syrup, and soy milk to a small blender. Blend until perfectly smooth. Transfer to a jar.
Stir in the dill, parsley, and chives. If you prefer a thicker texture, let it set in the fridge. The longer it sets, the thicker the dressing will be.
Line a large baking tray with parchment paper. Using your hands, break the tofu into small chunks. Spread the tofu and cauliflower onto the baking tray, and coat with the buffalo sauce. Bake for 25 minutes, on the middle rack of the oven.
In a large bowl, combine the lettuce, baked buffalo cauliflower, tofu, bell peppers, pickled onions, avocado, and pecans. Drizzle with the healthy ranch dressing, et voila!
Notes
- You can adjust the spiciness of the buffalo sauce by adding more or less hot sauce to suit your taste.
- Feel free to customize the salad with your favorite vegetables or toppings for added flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 380 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 0mg
