Buffalo Cauliflower Salad with Creamy Cashew Ranch Dressing



cups cauliflower florets

oz can of chickpeas, drained, rinsed and patted dry

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teaspoons avocado oil

teaspoon pepper

teaspoon sea salt

cup buffalo wing sauce

cups fresh romaine, chopped

cup celery, chopped

cup red onion, sliced

Creamy Vegan Ranch Dressing

cup raw cashews (soaked 3-4 hours or overnight)

cup fresh water

teaspoons dried dill

teaspoon garlic powder

teaspoon onion powder

teaspoon sea salt

pinch of black pepper


  1. Preheat oven to 450°.
  2. Add cauliflower, chickpeas, oil, pepper and salt to large bowl and toss to coat.
  3. Pour mixture on to a baking sheet or stone. Roast for 20 minutes. Remove baking sheet from the oven, pour sauce over the mixture and toss to coat. Roast for another 10-15 minutes or until chickpeas are crispy and cauliflower is roasted to your liking. Remove from oven.
  4. While cauliflower is roasting, make your dressing.  Add soaked and drained cashews into a high powered blender or food processor with 1/2 cup water, dill, garlic powder, onion powder, salt and pepper. Blend until smooth.
  5. Prep salads by grabbing two bowls. Adding 2 cups of chopped romaine, 1/4 cup celery and 1/8 cup of onion to each bowl. Top with roasted buffalo cauliflower and chickpeas. Drizzle on dressing and enjoy!

by Brittany Mullins