Spice up your salads once and for all! This easy vegan salad recipe is topped off with buffalo cauliflower and avocado dressing, so each forkful will be much more tasty and exciting than other plain lettuce salads.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

hands-on:
25 mins
roast:
23 mins
total:
48 mins
Servings:
4
Yield:
11 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Spread cauliflower in a 15x10-inch baking pan. Drizzle with 1 Tbsp. of the oil and sprinkle with salt; toss to coat. Roast 15 minutes. Add tomatoes. Roast 8 to 10 minutes more or until cauliflower is brown and tender.

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  • Meanwhile, in a small bowl whisk together remaining 2 Tbsp. oil, pepper sauce, and lemon juice. Drizzle lemon mixture over cauliflower mixture. Stir in carrots and celery.

  • Divide lettuce and/or mixed greens among plates. Top with cauliflower mixture and almonds. Drizzle with Avocado Dressing.

Avocado Dressing

In a food processor or blender combine 1 avocado, halved, seeded, peeled, and cut up; 1/3 cup unsweetened nut milk or water; and 1/4 tsp. each salt and black pepper. Cover and process or blend until smooth, adding additional nut milk or water as needed to reach drizzling consistency. Makes 2/3 cup.

Nutrition Facts

331 calories; fat 25g; saturated fat 3g; carbohydrates 23g; mono fat 16g; poly fat 4g; insoluble fiber 11g; sugars 8g; protein 9g; vitamin a 6068.1IU; vitamin c 94.2mg; thiamin 222mg; riboflavin 0.4mg; niacin equivalents 3.1mg; vitamin b6 0.5mg; folate 207.4mcg; sodium 1155mg; potassium 1287mg; calcium 171mg; iron 2.4mg.
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