Bored of the same old salads? Say hello to your new obsession: vegan buffalo cauliflower salad. With crispy, spicy buffalo cauliflower bites, fresh romaine, creamy avocado, and zesty cilantro, this salad is a flavor-packed powerhouse that’s anything but ordinary.
Looking to switch up your salad game? You’ve come to the right place! This vegan buffalo cauliflower salad is the kind of dish that makes you actually excited to eat your greens. Vibrant romaine, rich avocado, fresh cilantro, and crunchy celery come together like a vegan wing appetizer in salad form.
Here’s the best part: this salad is as easy to make as it is to devour. Crispy, breaded cauliflower pairs perfectly with a creamy, dreamy drizzle of vegan dressing that keeps you coming back for more. Get ready to fall in love with salad all over again with this crispy vegan buffalo cauliflower bowl, perfect for lunch or dinner!
Why You’ll Love This Recipe
This vegan buffalo cauliflower salad is the fresh dish your taste buds have been waiting for. It’s got all the flavor and crunch you crave, wrapped up in a wholesome, satisfying meal. This plant-packed recipe is:
- Bold and Spicy: The vegan buffalo cauliflower bites bring a kick of heat that pairs perfectly with the cool, crisp veggies.
- Healthy and Nourishing: Packed with fresh ingredients like romaine, avocado, and cilantro, this salad is as nutritious as it is delicious.
- Quick and Easy: Ready in about an hour, it’s perfect for a quick vegan lunch or dinner that doesn’t skimp on flavor.
- Versatile: Serve it as a main dish or a side, and easily customize with your favorite veggies or vegan dressings.
- Crowd-Pleaser: Whether you’re feeding vegans or omnivores, this vegan buffalo cauliflower recipe is sure to impress with its bold flavors and satisfying textures.
Give this salad a try and watch it become a staple in your kitchen this summer!
Key Ingredients And Substitutions
Let’s dive into the magic that makes this vegan buffalo cauliflower salad so irresistible. We’ve got a lineup of fresh, vibrant ingredients that come together to create a perfect blend of flavors and textures. Plus, we’ll throw in some substitutions and creative ideas to keep things interesting.
- Cauliflower Florets: These are the star of the show, transforming into crispy, spicy buffalo bites that add a satisfying crunch to every bite.
- Vegan Mayo: This creamy component helps the panko stick to the cauliflower, ensuring that golden, crispy finish. You can also use a vegan yogurt for a lighter option.
- Panko: Provides that perfect crunch. If you’re gluten-free, simply swap with gluten-free panko or breadcrumbs.
- Vegan Buffalo Sauce: Brings the heat and tangy goodness. Frank’s RedHot is a classic, but feel free to use your favorite brand.
- Romaine: The crisp, cool base of your salad. Arugula works beautifully too, and you can mix in spinach, kale, or any other leafy greens you love.
- Cilantro: Adds a fresh, herby kick. If you’re not a fan, just omit it or swap it with fresh parsley or even some chopped chives.
- Celery and Carrots: These crunchy veggies add texture and a bit of sweetness, balancing the spicy cauliflower.
- Avocado: Creamy and rich, it pairs perfectly with the spiciness.
- Creamy Vegan Dressing: This ties everything together with its luscious texture. Ranch or bleu cheese-style vegan dressings work great.
Feel free to add cooked grains like quinoa or farro or toss in some roasted chickpeas or sunflower seeds for some extra heartiness.
This vibrant mix of ingredients makes for a salad that’s anything but boring. With the spicy kick and a variety of textures and flavors, this salad is bound to become a favorite in your meal rotation.
Is Frank’s Buffalo Sauce Vegan?
Yes, Frank’s RedHot Buffalo Wings Sauce is considered vegan. Although it contains “natural butter type flavor,” the label confirms that it does not include any milk or dairy products, making it a suitable choice for vegan recipes.
How To Make
Making this vegan buffalo cauliflower salad is a breeze! Here’s a quick rundown to get you started. For all the nitty-gritty details, check out the recipe card below.
- Prep the Cauliflower: Cut the cauliflower into bite-sized florets. Easy peasy.
- Make the Batter: Whisk together vegan mayo and soy milk, then mix in panko until you get a thick, luscious batter.
- Coat and Bake: Cover each cauliflower floret with the batter, place them on a baking sheet, and bake until golden and crispy. Yes, golden perfection is happening here.
- Toss with Sauce: Once baked, toss those crispy cauliflower bites in your favorite vegan buffalo sauce. Spicy, tangy goodness!
Want to crank it up a notch? Throw those sauced, baked bites into an air fryer for 3 to 5 minutes or until golden around the edges. Give them a shake halfway through. This transforms the batter into something truly magical. Not a necessary step, but worth it!
- Assemble the Salad: Chop up the romaine, cilantro, celery, and carrots, then mix them in a large bowl with creamy avocado slices.
- Combine and Dress: Add the buffalo cauliflower bites to the salad, drizzle with the creamy vegan dressing, and toss everything together.
And there you have it – a delicious, vibrant salad that’s ready to impress. Enjoy this flavor explosion that can be made in about an hour!
Check Out More Stellar Vegan Cauliflower Recipes!
- Vegan Gochujang Cauliflower
- Cauliflower And Mushroom Curry
- The Best Buffalo Cauliflower Wings
- Firecracker Cauliflower
- Buffalo Cauliflower Steaks
- Bang Bang Cauliflower
FAQs
Yes, buffalo cauliflower is vegan when made with plant-based ingredients like vegan mayo, vegan buffalo sauce, and panko. This recipe ensures a delicious, cruelty-free option for buffalo-flavored goodness.
To make cauliflower exciting and flavorful, coat it in a rich batter and bake until crispy, then toss it in a spicy vegan buffalo sauce. Adding it to a fresh salad with creamy dressing enhances its taste and texture.
To cook crispy cauliflower, coat the florets in a batter made from vegan mayo and panko, then bake them until golden and crunchy. This method ensures a satisfying crunch without frying.
Absolutely! Simply use gluten-free panko to coat the cauliflower florets, and you’re good to go. Enjoy all the flavor without the gluten.
Feel free to customize your salad with additional veggies like cherry tomatoes, cucumber slices, or red bell peppers. These additions can add more crunch and color to your vegan buffalo cauliflower salad.
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Crispy Vegan Buffalo Cauliflower Salad
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegan
Description
Say hello to your new favorite salad! This vegan buffalo cauliflower salad brings together crispy buffalo cauliflower, vibrant greens, and creamy avocado for a meal that’s bursting with flavor and texture. Perfect for any meal, it’s fresh, zesty, and irresistibly delicious.
Ingredients
for the buffalo cauliflower
- 4 cups of bite-sized cauliflower florets
- 3/4 cup vegan mayo
- 2 cups unsweetened soy milk
- 3 cups panko
- cooking spray
- 1 cup vegan buffalo sauce (I used Frank’s Red Hot – use more or less based on your preference)
for the salad
- 1 head of romaine, chopped
- 1 bunch cilantro, chopped
- 2 celery stalks, finely sliced
- 2 carrots, finely sliced
- 1 avocado, sliced or cubed
- plant-based creamy dressing (find great vegan options here)
Instructions
- Preheat and Prep: Preheat your oven to 425°F. Line a baking sheet with a silpat or parchment paper and set aside.
- Make the Batter: In a large bowl, whisk together the vegan mayo and soy milk. Add in the panko crumbs to create a thick batter, then let it sit for about 10 minutes to slightly thicken.
- Coat the Cauliflower: Using your hands, cover each cauliflower floret in the batter, patting it down with your fingers to help it adhere.
- Bake the Cauliflower: Place the battered florets onto the prepared baking sheet and mist the tops with cooking oil. Bake for 20 minutes, or until the tops are slightly golden. Remove from the oven, flip the florets, and mist again with cooking spray. Bake for an additional 15 minutes, or until they are golden all over. Let them cool slightly.
- Toss with Sauce: Toss the slightly cooled buffalo cauliflower with your desired amount of vegan buffalo sauce.
- Air Fryer Tip: Looking to elevate the crispiness? Toss the sauced, baked cauliflower bites into an air fryer for 3 to 5 minutes until they’re golden around the edges. Give them a shake halfway through for even cooking. This step isn’t essential, but it works wonders for extra crunch!
- Assemble the Salad: In a large bowl, toss the romaine and cilantro together. Divide the mixture into 4 bowls and top with celery, carrots, and avocado slices.
- Combine and Dress: Add the buffalo cauliflower bites on top of each salad. Drizzle with creamy vegan dressing and serve immediately. Enjoy!
Notes
Double-Bake for Extra Crispiness:
Want that extra crunch? After the first bake, let your cauliflower bites cool for a few minutes, then pop them back in the oven for another 5-10 minutes. Double-baking is your ticket to crispy heaven.
Use an Air Fryer:
Got an air fryer? Perfect! Cook the battered cauliflower florets at 375°F for 15-20 minutes, giving the basket a good shake halfway through. This method guarantees an extra crispy finish without an oven.
Marinate the Cauliflower:
Craving more flavor? Marinate those cauliflower florets in buffalo sauce for at least 30 minutes before battering. This gives them a bold, spicy kick that’s worth the wait.
Homemade Buffalo Sauce:
For a personalized touch, whip up your own buffalo sauce with hot sauce, vegan butter, and a sprinkle of garlic powder. Adjust the spice level to your liking and enjoy a sauce that’s perfectly tailored to your taste buds.
Chill the Batter:
Patience pays off! Let your batter rest in the fridge for 10-15 minutes before using it. This little trick helps the batter stick better to the cauliflower, giving you a more even and crispy coating.
Storage Tips:
Keep the cauliflower bites and salad components separate to maintain freshness. Reheat the cauliflower bites in the oven or air fryer to regain their crispiness before serving. Store the salad in an airtight container in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Battered, Baked
- Cuisine: American
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This post was last updated on July 10, 2024.
Alma I Reed-Herrera says
The batter for this recipe has become my to go for any cauliflower recipe ! Just perfect
erinwyso says
So happy you like the batter recipe, and can use it in other recipes … thanks for your kind feedback, Alma!
Vicky says
This cauliflower was addictive. I’m not vegan so I made a slightly lightened up version of blue cheese dressing with yogurt that worked well with this! The coating really sticks on well to the floret part of the cauliflower as an FYI to others making it– stems will likely be a bit naked (still delicious).
erinwyso says
Vicky, so happy you liked! Thanks for trying it out and your feedback. 🙂
Stephanie Dreyer says
I can’t wait to make this for my husband who is a huge buffalo wings fan!
Maria says
With how amazing this dish looks, I thought the buffalo cauliflower was going to be extremely complicated, but it actually looks fairly easy! Thanks for your stellar vegan recipes! And agreed, your photography is always so gorgeous!
Mia Kenworthy says
Erin I am in love with you I think! Buffalo sauce and cauliflower are two of my favorite things and I can’t wait to try this! Sometimes I come to your blog just to look at the photography, it’s beautiful! Keep up the good work, I love your recipes!
erinwyso says
Thank you, Mia … so happy you like! 🙂
Matt says
I’m normally not the biggest cauliflower fan, but this looks like a winner for my household. Thanks for sharing!