Crispy Buffalo Cauliflower and Ranch Salad Bowls

• 1 large head cauliflower, cut into florets
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 cup Frank's RedHot Sauce
• 1/2 cup melted butter
• Salt and pepper to taste
• 8 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled blue cheese
• 1 recipe homemade or store-bought ranch dressing

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss cauliflower florets with flour, garlic powder, paprika, and cayenne pepper.
3. 3 Spread seasoned cauliflower on a baking sheet and bake for 20 minutes, flipping halfway through.
4. 4 In a bowl, mix Frank's RedHot Sauce with melted butter.
5. 5 Toss hot cauliflower in the buffalo sauce until well-coated.
6. 6 In large bowls, layer mixed greens and cherry tomatoes.
7. 7 Top with buffalo cauliflower and crumbled blue cheese.
8. 8 Drizzle with ranch dressing before serving.

Equipment

• baking sheet
• mixing bowls
• tongs

Variations

• Substitute blue cheese with feta for a tangy twist.
• Add avocado slices for extra creaminess.

Substitutions

• Use almond flour for a gluten-free option.
• Swap ranch dressing with Greek yogurt for a lighter alternative.

Pairings

• Serve with a chilled glass of lager.
• Perfect alongside garlic knots or warm pita bread.

Nutrition

Tips

• For extra crispiness, soak cauliflower in ice water for 30 minutes before seasoning.
• Adjust cayenne pepper to your spice tolerance.

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 salad components.

Serving Suggestions

• Pair with warm breadsticks for a complete meal.
• Add grilled chicken for extra protein.

FAQ