Buffalo Cauliflower Salad
Say hello to your new favorite salad.... Buffalo Cauliflower Salad with a tangy green goddess dressing. This air fryer buffalo cauliflower salad is made with shredded carrots, cherry tomatoes, red onions, and creamy avocado, all layered on a bed of fresh romaine lettuce and shredded cabbage and ready in under 30 minutes!
Servings 4 servings
Ingredients
Salad
- 3-4 cups romaine lettuce (chopped.)
- 1 cup carrots (shredded.)
- 1 cup red cabbage (shredded.)
- 1 cup celery (diced.)
- 1 cup cherry tomatoes (halved.)
- 1 head of cauliflower (cut into florets and chopped.)
- 1/2 cup buffalo sauce (see notes above.)
Dressing
- 1/3 cup vegan mayo (or regular.)
- 1 garlic clove.
- 1/2 tbsp fresh lime juice.
- 1 Tbsp shallot
- 1/4 cup cilantro (see notes)
- 2 tbsp dill (see notes)
- 2 tbsp chives (see notes)
- 1/4 cup EVOO
- 1 tbsp white vinegar
- 3 tbsp coconut milk from the can (see notes)
Instructions
- Start by toss the cauliflower florets in the buffalo sauce and then air frying at 400F for 10-15 minutes, shaking halfway through. Alternatively, you can bake them in the oven at 400F for 20-25 minutes.
- In the meantime, prepare the salad ingredients by chopping the romaine lettuce, shredding the red cabbage and 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.
- You can also make the dressing while you wait. Simply add all the ingredients to a blender and blend until smooth and creamy.
- Add dressing to the salad and enjoy!
Notes
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.
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