Vegan Buffalo Cauliflower Salad
Light yet filling, this easy-to-make plant-based inspiration is the ideal lunch menu item.
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Ingredients
- 1 cup Cauliflower Florets
- ¼ cup all-purpose flour
- ¼ tsp Garlic Power
- ¼ tsp Paprika
- ¼ tsp Salt
- ½ cup Almond Milk
- 1 cup Panko Crumbs
- 4 Tbsp Frank’s Hot Sauce
- 2 Tbsp Vegan Mayo
- ⅛ cup Almond Milk
- ½ tsp Cider Vinegar
- Pinch Fresh Dill, chopped
- ½ cup Baby Arugula
- ½ cup Baby Kale
- ½ cup Baby Spinach
- ¼ cup Dairy-Free Mozzarella Style Shred
- ¼ cup Celery, bias cut
- ½ Cucumber, sliced
- ¼ cup Red Cabbage, minced
- ¼ Avocado, sliced
- ⅛ cup Roasted Chickpeas
- 1 sprig Fresh Dill
Directions
- Mix the flour and spices and place in a bowl. Place the milk in another bowl, and the breadcrumbs in a third bowl. Rinse the cauliflower florets and add to the flour, toss then place in the milk bowl. Finally remove from milk and place in the breadcrumbs and press to coat well.
- Arrange on a tray and roast in 450F oven for 15 minutes, turning several times. Toss with Franks hot sauce and return to oven to crisp up.
- Mix the mayo, milk, vinegar and dill, season with salt and pepper as required.
- Toss the lettuces with half the dressing and pile on a plate. Top the lettuces with the Dairy-Free Mozzarella Style Shred, then the celery, cucumber, cabbage, avocado and finally the chickpeas.
- Arrange the buffalo cauliflower around the salad, then zigzag with the remaining dressing.
- Garnish with dill and serve.
