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Buffalo Cauliflower Salad with Dairy Free Ranch

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course, Salad
Cuisine American
Servings 4 people

Ingredients
  

  • 1 medium head of cauliflower, cut into florets
  • 2-3 tbsp olive or avocado oil
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 C clean buffalo sauce or franks red hot
  • 6-8 C romaine, chopped about 3 heads
  • 1/2 c shredded carrots
  • 1/2 C grape or cherry tomatoes, halved
  • 1/2 C sliced cucumber
  • 1 avocado, diced
  • 1/4 C blue cheese eliminate for dairy free
  • thinly sliced red onion or celery optional

Dairy Free Ranch Dressing

  • 1 C paleo or clean mayo
  • 1/4 C cilantro sub 2-3 tbsp dill
  • 1 clove garlic sub 1 tsp garlic powder
  • 2 tbsp pickle juice
  • 2 tbsp water more or less for consistency.

Instructions
 

  • Preheat the oven to 425°. Toss the cauliflower florets with the olive oil, making sure they are all coated well. Season with salt, paprika, garlic powder, onion powder & pepper. Use your hands to toss, making sure all the florets get the seasoning.
  • Roast the cauliflower for 10 to 12 minutes, then flip and roast for 10 to 15 more. While the cauliflower is roasting prepare the dressing & salad ingredients.
  • Remove the cauliflower and immediately drizzle it with wing sauce.
  • For the Ranch: Place all ingredients, except the water, in a blender. Blend until smooth. Add water to reach desired consistency.
  • Assemble the salad by building a salad using the salad ingredients. Top with buffalo cauliflower & drizzle with ranch. Enjoy!
Keyword chopped salad, dairy free, dinner, gluten free, grain free, lunch