Buffalo Cauliflower Ranch Salad Bowls

• 1 large head cauliflower, cut into florets
• 1/4 cup buffalo sauce
• 1 tablespoon olive oil
• 4 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled blue cheese
• 1/4 cup ranch dressing
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss cauliflower florets with olive oil and half the buffalo sauce.
3. 3 Roast cauliflower on a baking sheet for 20 minutes, flipping halfway through.
4. 4 In a large bowl, combine mixed greens, cherry tomatoes, and red onion.
5. 5 Add roasted cauliflower to the bowl and drizzle with remaining buffalo sauce.
6. 6 Top with crumbled blue cheese and a drizzle of ranch dressing.
7. 7 Season with salt and pepper to taste.
8. 8 Serve immediately and enjoy!

Equipment

• Baking sheet
• Mixing bowls
• Baking sheet

Variations

• Substitute blue cheese with feta for a tangier twist.
• Add grilled chicken for a protein boost.

Substitutions

• Use Frank's RedHot sauce if you can't find buffalo sauce.
• Substitute ranch dressing with a vegan alternative for a dairy-free option.

Pairings

• A crisp lager or a glass of Chardonnay complements the spicy flavors nicely.

Nutrition

Tips

• For extra heat, sprinkle some cayenne pepper on the cauliflower before roasting.
• If you prefer a milder flavor, use less buffalo sauce or opt for a milder hot sauce.

Storage

Store in an airtight container in the fridge for up to 2 days. Best enjoyed fresh.

Freezing: Does not freeze well due to the texture of the greens and cauliflower.

Serving Suggestions

• Pair with a crusty bread or a side of crispy pita chips for added crunch.

FAQ