This vegan buffalo cauliflower salad is full of fresh, plant-based ingredients and makes an easy, flavorful dinner any night of the week.
If you love buffalo sauce and cauliflower, this recipe is a great way to combine those flavors without frying. Roasting the cauliflower intensifies its natural sweetness and gives the florets a pleasant, slightly crispy texture that works wonderfully in a hearty salad.
Ingredients and Simple Substitutions
Cauliflower: The star of the dish. If you prefer, roast chickpeas instead for a different texture and extra protein.
Lettuce: Use a crisp lettuce like romaine hearts, green leaf, or iceberg for crunch and structure.
Buffalo Sauce: Choose the heat level you enjoy—medium is a good starting point, but mild or hot both work.
Almond Milk: A low-calorie, plant-based binder to help the seasonings and breadcrumbs adhere to the cauliflower. You can substitute a neutral oil such as avocado or olive oil if you prefer a richer coating.
Spices and Breadcrumbs: These add flavor and texture. Use gluten-free breadcrumbs to make the salad gluten-free.
Ranch Dressing: Pick a vegan ranch from the store or make your own. It’s the classic cooling contrast to spicy buffalo flavor.
Celery and Red Cabbage: Both add nice crunch and color to the salad.
Tomatoes: Any tomato variety will work—just chop into bite-sized pieces.
Optional — Chickpeas: Tossed in buffalo sauce and added to the salad, chickpeas boost protein and make the dish more filling.
Make it Gluten-Free
To make this salad both vegan and gluten-free, swap regular breadcrumbs for a certified gluten-free variety and confirm that your buffalo sauce and ranch dressing are gluten-free. The fresh produce and seasonings are naturally gluten-free.
Storage Tips
This salad is best served fresh, but you can keep leftovers. Store roasted cauliflower separately from the salad greens and other produce, and keep dressing in a separate container. Refrigerate all components in airtight containers and combine them just before serving to maintain texture.
For more buffalo cauliflower ideas, try dishes that use the same roasted, spicy florets to make tacos, sandwiches, or lettuce wraps.
Buffalo Cauliflower Salad
Kelsey Riley
Pin Recipe
Ingredients
- 3 cups lettuce chopped
- 2 cups cauliflower florets
- ½ cup celery thinly sliced
- ½ cup red cabbage thinly sliced
- ½ cup tomatoes sliced
- ¼ cup buffalo sauce
- ¼ cup bread crumbs
- ¼ cup almond milk
- 2 tablespoon ranch dressing
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ tsp garlic powder
- ½ teaspoon paprika
Instructions
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Wash all produce and preheat the oven to 425°F (220°C).
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Toss cauliflower florets in almond milk, then coat with the spices and breadcrumbs. Spread on a baking sheet and roast for 15 minutes. Remove, toss the florets in buffalo sauce, then return to the oven for another 5 minutes.
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While the cauliflower roasts, prepare the lettuce, celery, cabbage, and tomatoes according to the ingredient list.
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When the cauliflower is done, let it cool briefly.
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Assemble the salad: combine the chopped lettuce and other produce in a large bowl, top with buffalo cauliflower, and drizzle with vegan ranch before serving.