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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
Servings: 4 people
Course: Main Course, Salad
Cuisine: American
Ingredients Method

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.

Method
 

  1. 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.
  2. 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.
  3. Remove the cauliflower and immediately drizzle it with wing sauce.
  4. For the Ranch: Place all ingredients, except the water, in a blender. Blend until smooth. Add water to reach desired consistency.
  5. Assemble the salad by building a salad using the salad ingredients. Top with buffalo cauliflower & drizzle with ranch. Enjoy!