Vegan Buffalo Cauliflower Salad With Homemade Ranch
This Vegan Buffalo Cauliflower Salad with Homemade Ranch is bold, fresh, and packed with flavor. Crispy buffalo cauliflower and roasted chickpeas are layered over crunchy romaine, fresh veggies, and creamy avocado, then finished with a rich, dairy-free ranch dressing. It’s a hearty, satisfying salad that’s perfect for lunch, dinner, or meal prep.
Equipment
- 1 Air fryer optional
Ingredients
- 2 cups Air fryer buffalo cauliflower wings
- 1 15.5oz chickpeas
- 1 cucumber
- 1 cup cherry tomatoes
- 2 heads romaine
- 1 avocado
- ½ purple cabbage
- 1 cup sprouts
For the dressing:
- ½ cup raw cashews soaked
- ⅓ cup almond milk
- 1 teaspoon miso paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ⅓ cup fresh chives
- ¼ cup fresh dill
- ¼ cup fresh parsley
- 1 teaspoon apple cider vinegar
- 2 teaspoon nutritional yeast
Instructions
- Preheat the oven and place the cauliflower wings and chickpeas on a baking sheet. Bake according to package instructions, or cook in an air fryer if preferred.
- Meanwhile, add the cashews, almond milk, apple cider vinegar, nutritional yeast, miso paste, garlic powder, onion powder, chives, dill, and parsley to a blender. Blend on high for 30 seconds to 1 minute, until smooth and creamy.
- Chop the cucumber, cherry tomatoes, romaine, avocado, and cabbage, then add them to a large bowl along with the sprouts.
- Once the cauliflower wings and chickpeas are done, remove them from the oven and toss with buffalo sauce. Add them to the bowl of veggies, drizzle with the ranch dressing, and toss to combine. Serve and enjoy!
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