Vegan Buffalo Cauliflower Salad
Ingredients
- 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
- Mixed salad greens
- Cherry tomatoes (halved)
- Cucumber (diced)
- Red onion (thinly sliced)
- Avocado (sliced)
Preparation
Preheat oven to 425°F or prepare air fryer if available.
In a bowl, mix almond flour, plant-based milk, nutritional yeast, garlic powder, paprika, salt, and pepper to create a batter.
Cut the cauliflower into florets and coat them evenly in the batter.
Place the coated cauliflower on a baking sheet or in the air fryer basket and bake or air fry until golden and crispy, about 20-25 minutes.
Toss the cooked cauliflower in buffalo sauce until well coated.
In a large salad bowl, combine mixed salad greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and sliced avocado.
Add the buffalo cauliflower to the salad mixture and toss gently to combine.
Drizzle with olive oil and season with additional salt and pepper if desired before serving.
