Looking for a fresh and zesty twist on your usual salad? Dive into the world of flavor with our Buffalo Cauliflower Salad with Dill Ranch! This vibrant dish combines the bold heat of buffalo sauce with the cooling creaminess of vegan ranch, all nestled on a bed of crisp mixed greens. Perfect for a light lunch or a stunning side dish, this recipe is not only easy to prepare but also packs a punch that will leave your taste buds dancing. Ready to impress your friends and family? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 1/2 cup buffalo sauce
- 4 cups mixed greens
- 1/4 cup dill, chopped
- 1/2 cup vegan ranch dressing
- 1/4 cup red onion, sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- While the oven is heating, prepare the cauliflower. Remove the leaves and stem from the head of cauliflower and cut it into bite-sized florets. Make sure the florets are roughly the same size for even cooking.
- In a large mixing bowl, combine the cauliflower florets with 1/2 cup of buffalo sauce. Toss the florets until they are evenly coated in the sauce. You can adjust the amount of buffalo sauce based on your preferred spice level.
- Spread the buffalo-coated cauliflower florets in a single layer on the prepared baking sheet. Make sure they are not overcrowded to ensure they roast properly.
- Roast the cauliflower in the preheated oven for about 20 minutes, flipping halfway through, until they are tender and slightly crispy on the edges. Keep an eye on them to prevent burning.
- While the cauliflower is roasting, prepare the salad base. In a large salad bowl, add 4 cups of mixed greens. You can use a mix of your favorite greens such as spinach, arugula, and romaine.
- Once the cauliflower is done roasting, remove it from the oven and let it cool for a few minutes. This will help it become slightly crispier.
- Add the roasted buffalo cauliflower to the bowl of mixed greens. Sprinkle 1/4 cup of chopped dill and 1/4 cup of sliced red onion over the top of the salad.
- Drizzle 1/2 cup of vegan ranch dressing over the salad. Toss gently to combine all the ingredients, ensuring the salad is well coated with the dressing.
- Season the salad with salt and pepper to taste. Adjust the seasoning as needed based on your preference.
- Serve the Buffalo Cauliflower Salad immediately, garnished with additional dill if desired. Enjoy your spicy, flavorful salad!
Tips
- Prep Ahead: To save time, you can prepare the cauliflower and toss it in buffalo sauce a few hours in advance. Just store it in the refrigerator until you're ready to roast.
- Customize the Spice: If you're not a fan of too much heat, feel free to reduce the amount of buffalo sauce or mix it with a little olive oil to tone down the spice.
- Even Roasting: Make sure to spread the cauliflower florets in a single layer on the baking sheet. This ensures they roast evenly and get that perfect crispy texture.
- Mix Your Greens: Experiment with different types of greens for added flavor and texture. Spinach, kale, or even a mix of herbs can elevate your salad.
- Garnish for Extra Flavor: Don’t hesitate to add extra toppings like avocado slices, cherry tomatoes, or even some crunchy nuts for a delightful contrast in texture.
- Serve Fresh: For the best taste and texture, serve the salad immediately after tossing it with the dressing. This keeps the greens crisp and the cauliflower warm.
Nutrition Facts
Calories: 125kcal
Carbohydrates: 15g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
