Crispy Buffalo Cauliflower Salad Bowls with Ranch

• 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 buttermilk (or plant-based alternative)
• Vegetable oil, for frying
• 1/2 cup hot sauce
• 1/4 cup melted butter (or vegan butter)
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled blue cheese (or vegan alternative)
• 1/2 cup ranch dressing

Steps

1. 1 In a bowl, mix flour, garlic powder, paprika, and cayenne pepper.
2. 2 Dip cauliflower florets in buttermilk, then coat in the flour mixture.
3. 3 Heat oil in a large skillet over medium-high heat. Fry coated florets until golden and crispy, about 4-5 minutes per batch.
4. 4 Toss hot cauliflower in a mixture of hot sauce and melted butter.
5. 5 Assemble salad bowls with mixed greens, tomatoes, and crispy cauliflower.
6. 6 Top with crumbled blue cheese and drizzle with ranch dressing.

Equipment

• Large skillet
• Slotted spoon
• Baking sheet

Variations

• Add grilled chicken for a protein boost.
• Substitute buffalo sauce with a milder version for less heat.

Substitutions

• Use panko breadcrumbs for an extra crispy coating.
• Replace buttermilk with a mix of lemon juice and water for a vegan option.

Pairings

• Crispy beer-battered onion rings
• Cool cucumber salad

Nutrition

Tips

• For a lighter option, bake the cauliflower at 425°F for 20-25 minutes instead of frying.
• Adjust the cayenne pepper to control the spice level.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat cauliflower in the oven to maintain crispiness.

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

Serving Suggestions

• Serve with extra hot sauce on the side.
• Pair with warm cornbread for a complete meal.

FAQ