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Buffalo Cauliflower Salad
Get all of the flavor of your favorite chicken wings, in this healthy, vegan salad recipe! Baked buffalo cauliflower bites top this scrumptious salad, tossed in a creamy poblano ranch dressing. It's gluten free, low calorie and keto-friendly!
Course
Main Course, Salad
Cuisine
American
Prep Time
30
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
salads
Calories
149
kcal
Author
Whitney Bond
Ingredients
6
cups
cauliflower florets
¾
cup
buffalo sauce
divided
½
cup
carrots
shredded
½
cup
celery
chopped
1
cup
red cabbage
shredded
1
jalapeno
thinly sliced
¼
cup
fresh cilantro
8
cups
romaine lettuce
chopped
½
cup
roasted poblano ranch dressing
Instructions
Preheat the oven to 425°F.
Toss the cauliflower with ½ cup buffalo sauce.
Place in an even layer on a baking sheet and into the oven to roast for 20 minutes.
Remove the buffalo cauliflower from the oven and toss with the remaining ¼ cup buffalo sauce.
Turn the broiler on the oven to low and place the cauliflower back in the oven directly under the broiler for 2-3 minutes.
While the cauliflower is roasting, toss the carrots, celery, red cabbage, jalapenos and cilantro together in a medium bowl.
Divide the romaine lettuce and cabbage mixture between four bowls, add the roasted buffalo cauliflower.
Drizzle the poblano ranch dressing over the bowls.
Notes
For an easier ranch dressing recipe, try this 5 minute
Vegan Ranch Dressing
.
This recipe is
Whole 30 approved
when a whole 30 buffalo sauce is used, such as Tabasco Buffalo Style Hot Sauce.
Nutrition
Calories:
149
kcal
|
Carbohydrates:
18
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
1657
mg
|
Potassium:
923
mg
|
Fiber:
7
g
|
Sugar:
7
g
|
Vitamin A:
11545
mg
|
Vitamin C:
118
mg
|
Calcium:
95
mg
|
Iron:
3
mg
Made this recipe & loved it?
Mention
@BowlsAreTheNewPlates
or tag
#BowlsNotPlates
on Instagram!