Name: Buffalo Cauliflower Salad with Healthy Ranch Dressing Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: ¼ 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; ½ 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; 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; 10.5 oz (300 g) extra firm tofu; ½ cauliflower – chopped into florets; 1 baby gem lettuce – roughly chopped; 4 mini sweet bell peppers – or sub for ½ red bell pepper, diced; ½ cup (85 g) pickled onions; ½ avocado – diced; 2 tbsp (20 g) chopped pecans

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

Units Scale

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

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Instructions

Prepare the Healthy Ranch Dressing: Soak the cashews in hot water for 30 minutes, then drain and set aside.

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.

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.

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