★ Did you make this recipe? Please give it a star rating below!
Buffalo Cauliflower Salad
$10.44 Recipe/$2.61 Serving
Buffalo cauliflower salad with tahini ranch dressing is the perfect filling salad great for lunch or dinner! Slightly spicy, crunchy, creamy and so delicious, this salad will quickly make it's way into weekly rotation. You can make the cauliflower in the oven or air fryer.
Make the tahini ranch dressing by combining all the ingredients in a bowl or jar. Stir well until well incorporated and starting to thicken. Be sure to get all the tahini off the bottom of the jar/bowl as it can stick.
In a large bowl, combine the almond flour, tapioca flour, water, salt and garlic powder. Stir well until there are no lumps and everything is combined.
Remove the florets from the cauliflower. Cut the florets into similar size pieces so they will cook evenly.
Toss the florets directly into the almond flour batter. Toss well with tongs 2-3 minutes to ensure they are well coated.
Place the cauliflower on a baking sheet that has been lined with parchment paper.
Bake in a 425F oven for 30 minutes.
While cauliflower is baking, make the buffalo sauce. Combine the hot sauce, olive oil, salt, smoked paprika and crushed red pepper flakes in a bowl large enough to toss the cauliflower in.
After 30 minutes, remove the cauliflower from the oven and put the cauliflower directly in the buffalo sauce mixture. Toss well with tongs until well coated.
Put the buffalo cauliflower back on the parchment paper lined baking sheet and bake again 425F for 7-10 minutes until crispy.
While the cauliflower is cooking, you can cut up the salad ingredients and add them to a large bowl.
After the cauliflower is done cooking, all the cauliflower to rest 3-5 minutes to cool before adding it to the salad.
Divide up the salad greens between 2-4 bowls (depending on how large you like your salads). Add the cauliflower to each individual bowl. Top with the tahini ranch dressing.
You can also make buffalo cauliflower in the air fryer. You will likely need to make it in batches. Cook at 390F for 16-20 minutes, stirring occasionally. Check the post for all the instructions/tips. To make the salad without breading the cauliflower:
Toss raw cauliflower in the buffalo sauce and bake in a 425F oven for about 30 minutes on a parchment paper lined baking sheet. After 30 minutes, remove the cauliflower from the oven and stir the cauliflower to move it around.
Return to the oven for 7-10 more minutes to finish roasting.
Tip: You can also use frozen cauliflower if you decide to make it this way!
StorageFridge: Store the salad ingredients (lettuce, carrots and celery) separate from the dressing and the buffalo cauliflower.The dressing will start to wilt the lettuce if added before storing the salad for later.Reheat the buffalo cauliflower using a 400F oven for 10 minutes or the air fryer at 390 for 3-5 minutes to make the coating crispy and crunchy again.