Buffalo Cauliflower Salad
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why you’ll love this recipe
- Buffalo Cauliflower Salad is quick and easy to make!
- It’s ready in 30 minutes and makes for the perfect meal prep all week long.
- Full of SO much flavor.
- Perfectly spicy and tangy.
- A salad that will actually keep you full.
- Loaded with healthy ingredients and full of nutrients.
- The buffalo cauliflower can be made in the air fryer or oven.
- Check out this Kale and Romain Caesar Salad for another great option!
ingredients and Substitutions
These are the main ingredients and substitutions for Buffalo Cauliflower Salad. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.
Romain lettuce is refreshing, crisp and is perfect in this salad recipe.
Red cabbage has a fresh and slightly peppery flavor. I shredded it myself rather than buying store bough because I think it has more flavor.
You can use whole carrots or baby carrots and shred them yourself using a food processor. Again, I think this adds more flavor. However, you can also use pre-shredded carrots.
Celery adds the perfect crunch to this salad.
I used cherry tomatoes, but you can also use grape.
You can use a whole Cauliflower head and chop them into florets, or purchase cauliflower florets.
Toss the chopped cauliflower in buffalo sauce. I prefer using this one from Primal Kitchen Foods as it’s really creamy and flavorful. Alternatively, you can use you favorite buffalo sauce.
Add on some ripe avocado slices for the perfect amount of creaminess.
I used vegan mayo from Follow Your Heart, but you can also use regular mayo.
Use fresh garlic for more flavor, but you can also use minced garlic from a jar if needed.
Fresh key lime juice adds a tangy flavor. Alternatively, you can use lemon.
Shallots are similar to onions but are more delicate and have a sweeter flavor with a hint of sharpness.
Depending on who you ask, cilantro can taste like soap, but I think it has a fresh, citrusy, herby flavor. Measure this by breaking off a handful, it should cover the palm of your hand. Roughly 1/4 cup.
Fresh dill is bright, herby and slightly sweet. It adds so much flavor to this dressing. Try not to use dried dill. Measure this by grabbing 2-3 sticks, roughly 2 tbsp.
Fresh chives have a similar taste to green onion but are slightly more subtle. Try not to use dried chives. Measure fresh chives by using 5-8 sticks or roughly 2 tbsp.
Use a high quality extra virgin olive oil for more flavor. I love this one from Garcia De La Cruz.
White vinegar adds some acidity and tanginess to this dressing.
Coconut milk from the can helps balance out the tanginess from all the herbs and gives this dressing a slightly sweet flavor. I like to use this one from Thai Kitchen that is found at most grocery stores or amazon.
how to make
ONE: Toss the cauliflower florets in the buffalo sauce and then air fry at 400F for 10-15 minutes, shaking halfway through. Alternatively, you can bake them in the oven at 400F for 20-25 minutes.
TWO: In the meantime, prepare the salad ingredients by chopping the romaine lettuce, shredding the red cabbage, carrots, dicing the celery and cutting the cherry tomatoes in half. Add all ingredients to a bowl. Add on the cauliflower when it’s ready.
THREE: You can also make the dressing while you wait. Simply add all the ingredients to a blender and blend until smooth and creamy.
FOUR: Add dressing to salad and enjoy!
Tips and tricks
To save on time, make the buffalo cauliflower first in the air fryer or the oven. Make sure each piece is well coated with the buffalo sauce.
If using an air fryer, depending on the size, try not to over crowd so each piece hits the air. This will result in a crispy cauliflower piece rather than a soggy one.
Use a food processor to shred the red cabbage and carrots. This is quick and efficient.
How to serve and store
Serve this salad with the dressing and enjoy as an entree.
Only add dressing to what you will be eating at that time. Store dressing separately from salad.
If you prefer having warm cauliflower pieces, store those separately and warm them up in the air fryer or microwave before assembling your salad.
Store this salad in an airtight container in the fridge and enjoy within 3 days.
Taste and Texture
This buffalo cauliflower salad is the perfect balance of sweet and spicy.
The texture is warm, crunchy, tangy and slightly sweet.
frequently asked questions
You can bake them in the oven at 400F for 20-25 minutes.
Yes you can, I would recommend mixed greens.
When stored properly, this salad will stay fresh for 3 days.
other recipes you may like
- Peach Goat Cheese Salad
- Pearled Couscous Salad
- Kale and Romaine Salad
- Panera Bread Green Goddess Salad
- Buffalo Chickpea Salad
- Cauliflower Buffalo Wings
If you make this Buffalo Cauliflower Salad, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!