Vegan Buffalo Cauliflower Salad
Ingredients
Buffalo cauliflower
- 1 medium-sized cauliflower
- 1/2 cup buffalo sauce
- 1/4 cup almond flour
- 1/4 cup plant-based milk
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
Salad base
- Mixed salad greens
- Cherry tomatoes (halved)
- Cucumber (diced)
- Red onion (thinly sliced)
- Avocado (sliced)
Preparation
Preheat oven to 425°F (220°C)
Cut cauliflower into florets
In a bowl, whisk together almond flour, plant-based milk, nutritional yeast, olive oil, garlic powder, paprika, salt, and pepper
Dip cauliflower florets into the batter until coated
Place coated florets on a parchment-lined baking sheet
Bake for 20-25 minutes, flipping halfway, until golden and crispy
Toss baked cauliflower in buffalo sauce
In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado
Top the salad with buffalo cauliflower
