top of page

Buffalo Cauliflower Salad

Updated: Nov 6, 2019

buffalo cauliflower salad

Veganized an Eating Well recipe | Serves: 2-4 | Time: 30 min


1/2 cup plant-based milk

1/2 tbsp apple cider vinegar

6 cups #cauliflower florets

2 tbsp EVO

1/4 tsp salt

1/3 cup vegan mayo

3 tbsp chopped chives

1/4 tsp pepper

1/4 tsp garlic powder

2 tbsp hot sauce

1 tbsp vegan butter, melted

1 tbsp lemon juice

8 cups romaine lettuce

1/2 cup shredded #carrots

1/2 cup chopped celery

1/4 cup chopped red onion


Preheat oven to 450 F.

Mix milk and vinegar and let set to make vegan buttermilk.

Toss cauliflower florets in oil and a pinch of salt. Spread out on a baking sheet and roast for 15 min.

Meanwhile, whisk together the vegan buttermilk, vegan mayo, chives, pepper and garlic powder.

Combine hot sauce, vegan butter and lemon juice in a bowl. Add roasted cauliflower and toss. Return the cauliflower to the sheet. Drizzle any leftover sauce on top. Roast another 5 min.

Add lettuce, carrots, celery and red onion to a bowl. Cover with the dressing and toss. Divide among 4 small or 2 large plates. Top with cauliflower. Sprinkle some vegan blue cheese crumbles on top.



What I ate and drank today

8 glasses of water

2 cups of decaf

2 cups of coffee

1 vodka soda

Lentil soup

Falafel wrap

1 clementine

Buffalo cauliflower salad


15 minutes of strength training (arms)

~4.5 miles of walking

4 views0 comments


bottom of page