Get ready to spice up your salads with this Buffalo Cauliflower Salad. With fresh ingredients, it's great for picnics, potlucks, meal prep, or any time you crave a flavor-packed hearty salad.
Instead of going through the hassle of breading, I’ve kept it straightforward with fresh cauliflower coated in zesty homemade buffalo sauce. It’s lighter, easier to make, and still packs all the punchy flavors you love, without the extra fuss.
Plus, it lets the natural goodness of the cauliflower shine through, making it a perfect addition to this customizable salad.
For other delicious salads, try Asian Cucumber Salad, Vegan Greek Pasta Salad, or Vegan Caprese Salad Skewers.
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Why You'll Love This Recipe
- It's delicious!
- Higher in protein from chickpeas and quinoa, plus loads of vitamins from colorful vegetables.
- Simple steps and minimal prep make this an ideal meal or meal prep for busy days.
- Completely plant-based, with vegan blue cheese and ranch dressing adding delicious creaminess. The sauce is also vegan since it uses vegan butter.
Ingredients
- Cauliflower: Cauliflower is usually in season from late summer to fall, but it can vary depending on where you are. In the U.S., the best time to grab it is from September to November. However, thanks to modern farming and global imports, you can find cauliflower year-round in grocery stores...yay! But if you want the freshest and tastiest cauliflower, aim to buy it during its peak season in the fall.
- Hot Sauce: Frank's RedHot Original is made with cayenne peppers and is the authentic hot sauce originally used in Buffalo wings. It provides a perfect balance of heat and tangy flavor. That is my favorite for this sauce, but you can choose your favorite.
- Quinoa: When making quinoa, rinse it to remove some bitter compounds. You can use any quinoa you like.
- Vegan Blue Cheese: I know I ranted about this Follow Your Heart Blue Cheese in my post about Pistachio Pesto Pizza, but honestly, it's so good it deserves the rants. It adds extra oomph to your recipes and tastes like the original.
The recipe card details suggested quantities and ingredients.
Variations
- Cherry tomatoes, red cabbage, and sprouts are other additions you'll often see at my house.
- Sprinkle some sunflower seeds or walnuts for a nutty flavor and additional crunch.
- I love green onions in salads for a fresh bite that elevates the overall flavor.
- Add fresh herbs like cilantro or parsley to the salad.
- Toss the chickpeas with the buffalo sauce and cauliflower, then bake them together.
- For a colorful variation, use the purple cauliflower head.
How To Make Buffalo Cauliflower Salad
Step 1: For the buffalo sauce, combine hot sauce, vegan butter, garlic powder, onion powder, vinegar, smoked paprika, and salt in a bowl and mix well.
Step 2: Mix the sauce with the cauliflower florets until well combined. Bake on a large baking sheet for 20-22 minutes at 400°F (200°C). Broil for 4-5 more minutes.
Step 3: Mix all the ingredients for the salad in a large bowl or individual bowls.
Step 4: Pour the vegan ranch dressing over the salad and serve.
Recipe Tips
- Ensure the cauliflower is spread out with enough space on the baking sheet for even baking.
- The foundation of this salad is made up of greens, quinoa, cauliflower, and chickpeas. Everything else is optional, so feel free to add your favorite ingredients in the quantities you prefer.
- For more heat, drizzle additional hot sauce over the cauliflower before serving.
- To meal prep this salad, store all the prepared ingredients in separate containers or assemble 3 to 4 containers with everything except the dressing. Add the dressing just before eating for the best flavor and freshness.
Serving Suggestions
- I enjoy this Roasted Buffalo Cauliflower Salad as a satisfying and nutritious main dish.
- Serve alongside a hearty soup like Creamy Vegan Asparagus Soup or Easy Lemony White Bean Soup With Rigatoni.
- For a portable lunch option, use the salad as a filling for wraps or pita pockets.
- At your gatherings, present this salad along with other salads like Sweet Vegan Macaroni Salad, Vegan Greek Pasta Salad, and Vegan Caesar Pasta Salad.
Storage and Reheating
- Store the buffalo cauliflower in an airtight container in the refrigerator for up to 3 days. Keep it separate from the salad to prevent the greens from getting soggy.
- Store the salad ingredients in a separate airtight container in the fridge for up to 3 days. Keep the dressing in a small container on the side.
- Reheat the cauliflower in a microwave, oven, or air fryer. Once reheated, toss it with the salad ingredients and dressing just before serving to keep everything fresh and crunchy.
Buffalo Cauliflower Salad FAQS
Can I make the roasted buffalo cauliflower ahead of time?
Yes. Prepare and roast the cauliflower, then store it in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before adding to the salad.
Can I use frozen cauliflower in Buffalo Cauliflower Salad?
No, I would not recommend it. Fresh cauliflower works best for this recipe. Frozen cauliflower tends to retain more moisture, which can result in a less crispy texture when roasted. For the best results, stick with fresh cauliflower florets.
Can I air-fry the cauliflower for Buffalo Cauliflower Salad?
For sure! While all air fryers vary, I preheat mine to 350°F and cook the cauliflower for about 10 minutes for the perfect consistency.
Buffalo Cauliflower Salad
Buffalo Cauliflower Salad combines spicy buffalo cauliflower with fresh crunchy veggies, creamy avocado, and tangy vegan blue cheese. Topped with vegan ranch dressing, it's a flavorful and nutritious meal perfect for lunch, dinner, picnics, and potlucks.
Ingredients
For the Roasted Cauliflower:
- 1 head cauliflower cut into bite-sized florets (or 32 ounce bag)
- ½ cup hot sauce Frank's RedHot is a popular choice*
- 4 tablespoons vegan butter
- 1 tablespoon white vinegar optional for a tangier flavor
- 1 ½ tablespoons maple syrup or agave nectar
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder optional
- ¼ teaspoon smoked paprika optional for a smoky flavor
Salad Ingredients (suggested quantities)
- 6 cups spring mix or romaine lettuce
- 1 can chickpeas rinsed and drained
- 2 cups quinoa cooked
- 1 cup carrot shredded
- 1 cucumber diced (English cucumbers in the plastic wrap are great)
- ¼ -½ cup red onions diced
- 1 avocado pitted & sliced
- ⅓ cup vegan crumbled blue cheese or feta
- 1 batch vegan ranch dressing
Optional Add Ons
- cherry tomatoes halved
- sprouts
- red cabbage sliced
- sunflower seeds or walnuts
Instructions
- Preheat and Prep: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper/silicone mat or lightly grease it.
- Buffalo Cauliflower: In a large bowl, mix hot sauce, vegan butter, maple syrup, garlic powder, onion powder, smoked paprika, and salt. Toss the cauliflower florets in the mixture until well coated. Spread the florets evenly on the prepared baking sheet. Do not overpack the baking tray.
- Bake to Perfection: Bake for 20-22 minutes until the cauliflower has softened. Bring the oven to broil and cook for 4-5 minutes until lightly charred on the tips.
- Cook Quinoa: While it bakes, cook the quinoa according to the package instructions for the best results.
- Assemble the Salad: Combine the ingredients for the salad in a large bowl in the amounts you desire.
- Add Cauliflower: Top the salad with the roasted buffalo cauliflower.
- Dress It Up: Drizzle with vegan ranch dressing and toss gently to combine.
Notes
*Using original Frank's RedHot in Buffalo sauce is a popular choice in many buffalo cauliflower recipes because it offers an authentic flavor, balanced heat, and perfect consistency, all while being widely available. Its tangy vinegar base and moderate heat level make it versatile for this dish. However, I've used other brands that do not use the base of cayenne peppers, and it's worked out fine. Pick your favorite.
Why so much butter? Adding butter to hot sauce mellows the heat, enhances flavor with a creamy richness, improves texture by making it smooth and velvety, balanced acidity, and provides the traditional taste and iconic flavor profile that Buffalo sauce is known for. You can reduce the amount if you watch your intake, but the taste will be altered and won't be as smooth.
This recipe makes soft buffalo cauliflower florets instead of crispy ones coated in flour. I prefer these moderately spicy, softened florets in a salad.
I don't usually toot my own horn, but my vegan ranch dressing is way better than the store-bought brands, in my opinion, and you can also vary the flavors to suit you. I highly recommend making the 5-minute sauce at home for this salad.
While Frank's RedHot Original already has vinegar, I love adding a bit more for that extra tangy kick. Leave it out if would like less tang.
Why not use Frank's buffalo sauce instead? Well, you can (it is vegan), but this recipe allows for customization by adding your own vegan butter and ingredients without stabilizers. It's a good option, though.
Nutritional information is only an estimate and does not include the dressing or add-ons.
Nutrition
Calories: 409kcal | Carbohydrates: 55g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Sodium: 826mg | Fiber: 10g | Sugar: 8g | Calcium: 85mg | Iron: 4mg
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Michael says
Hey Reg, this looks great! I'm going to give it a try soon.
Regi Pearce says
Hey Micheal! So nice for you to stop by! Can't wait for you to try the recipe. Tell Melissa I said hi.