Get ready to meet your new favorite weeknight meal: Buffalo Cauliflower Salad with Healthy Ranch Dressing! Imagine perfectly roasted, spicy cauliflower and crisp tofu bites nestled among bright veggies, creamy avocado, and a homemade ranch so delicious, you’ll be tempted to lick the spoon. This salad is everything you crave from classic buffalo wings—only lighter, fresher, and absolutely bursting with color and flavor.
Why You’ll Love This Recipe
- All the Buffalo Flavor, None of the Guilt: You get all the spicy, tangy satisfaction of buffalo wings, made lighter and totally plant-based.
- Dreamy, Creamy Homemade Ranch: The healthy ranch dressing is cashew-based and packed with real herbs—no store-bought bottles needed!
- Packed with Color and Crunch: With roasted tofu, bell peppers, pickled onions, and pecans, every bite is a flavor and texture adventure.
- Meal Prep Friendly: Everything can be made ahead, so you have hearty, exciting salads ready any day of the week.
Ingredients You’ll Need
If you love a salad that balances spice, creaminess, crunch, and color, you’ll appreciate how thoughtfully each ingredient is chosen. Every component of the Buffalo Cauliflower Salad with Healthy Ranch Dressing brings something important—flavor, texture, or brightness–so don’t skip them!
- Cashews: The secret to super-creamy, dairy-free ranch. Soak them to achieve that velvety texture you’ll love.
- Garlic & Lemon Juice: Add zing and depth to the dressing; freshly squeezed lemon is best.
- Onion Powder & Black Pepper: For savory, peppery notes in your ranch.
- Maple Syrup (optional): A touch of sweetness that rounds out the flavors—use it if you like your ranch a little mellow.
- Soy Milk: Keeps the ranch silky, plant-based, and pourable.
- Fresh Dill, Parsley & Chives: The trio of herbs gives your dressing that classic ranch flavor (and a gorgeous green fleck!).
- Hot Sauce (Valentina’s or any favorite): The star of the buffalo coating! Choose your favorite for just the right level of heat.
- Olive Oil & Apple Cider Vinegar: For gloss, tang, and to help the spices cling to the veggies.
- Paprika & Garlic Powder: Essential for smoky, garlicky depth in the buffalo coating.
- Extra Firm Tofu: Tears into chunks that get deliciously golden, chewy, and soak up all that spicy sauce.
- Cauliflower: Roasts to spicy, tender perfection with crispy edges that are totally crave-worthy.
- Baby Gem Lettuce: The base of your salad—choose crisp, fresh leaves.
- Mini Sweet Bell Peppers: For crunch, color, and a hint of sweetness.
- Pickled Onions: Adds a punch of tanginess and gorgeous magenta color.
- Avocado: Brings irresistible creaminess to every bite.
- Pecans: Toasty, nutty crunch to finish things off beautifully.
Variations
One of the best things about this Buffalo Cauliflower Salad with Healthy Ranch Dressing is how endlessly customizable it is. Don’t hesitate to play with ingredients or flavors—there are so many easy swaps and ways to make it your own!
- Make It Gluten-Free: This salad is naturally gluten-free as written, but always double-check your hot sauce and pickled onions just to be sure there’s no hidden gluten!
- Swap the Tofu: If tofu isn’t your jam, try crispy chickpeas or shredded jackfruit for a protein twist that’s just as satisfying.
- Extra Veggie Power: Toss in shredded carrots or shredded cabbage for even more crunch and color.
- Nut-Free Ranch: Use hulled sunflower seeds or silken tofu instead of cashews for a dressing everyone can enjoy.
How to Make Buffalo Cauliflower Salad with Healthy Ranch Dressing
Step 1: Make the Healthy Ranch Dressing
Start by soaking your cashews in hot water for about 30 minutes—this is what gives the ranch its ultra-silky texture. Once soaked, add them to a blender with garlic, lemon juice, onion powder, black pepper, a pinch of salt, maple syrup (if using), and soy milk. Blend until creamy and smooth, then stir in a flurry of fresh dill, parsley, and dry chives. Pop it in the fridge while you prep everything else; it thickens beautifully as it chills!
Step 2: Prepare the Buffalo Coating
In a small bowl, stir together your favorite hot sauce, olive oil, apple cider vinegar, paprika, garlic powder, maple syrup, and flaky sea salt. Taste and adjust—you want it just bold enough to tingle, but not so fiery that it overpowers the salad.
Step 3: Roast the Cauliflower and Tofu
Preheat your oven to 400°F (200°C) and line a baking tray with parchment for easy cleanup. Using your hands, break the tofu into rustic chunks (way more flavor and texture than cubes!). Scatter the tofu and cauliflower florets over the tray, then toss everything in that beautiful buffalo sauce you just made. Roast for about 25 minutes, shaking once halfway, until the edges are golden and crispy.
Step 4: Assemble the Salad
Grab your crispest lettuce and pile it into a big salad bowl. Top generously with the freshly roasted buffalo cauliflower and tofu, then scatter over sweet bell peppers, tangy pickled onions, creamy avocado, and crunchy pecans. Drizzle with your dreamy healthy ranch dressing and toss lightly—or serve it drizzled on top for pretty presentation. Every forkful tastes like a celebration!
Pro Tips for Making Buffalo Cauliflower Salad with Healthy Ranch Dressing
- Get That Buffalo Char: Spread your cauliflower and tofu in a single layer—don’t crowd the tray! This gives you those crispy, caramelized edges that make every bite irresistible.
- Dressing Consistency Control: If you want a thicker ranch dressing, simply chill it for longer. For a pourable version, just add another splash of soy milk until you hit your sweet spot.
- Customize Your Heat: The level of spice is totally up to you—use more or less hot sauce in the buffalo mix, or even try different hot sauces for new flavor twists.
- Prep Ahead for Busy Days: Both the buffalo mixture and ranch dressing can be made 2–3 days ahead, so putting together the salad is lightning fast on weeknights.
How to Serve Buffalo Cauliflower Salad with Healthy Ranch Dressing
Garnishes
Finish your Buffalo Cauliflower Salad with Healthy Ranch Dressing with a sprinkle of extra fresh parsley or dill, a few more pickled onions, or even thinly sliced scallions for a pop of color and flavor. A dusting of paprika over the top looks fantastic and hints at the bold seasoning within.
Side Dishes
This salad plays beautifully alongside warm, crusty sourdough bread or a simple cup of soup (think tomato or veggie chili). It also makes a perfect centerpiece for a light lunch with roasted sweet potatoes or crispy potato wedges on the side.
Creative Ways to Present
Serve your Buffalo Cauliflower Salad with Healthy Ranch Dressing layered in wide, shallow bowls for a vibrant, composed presentation—or pile it into lettuce cups for a playful, hand-held version. For a party, try making it as “buffalo salad jars,” adding the dressing at the bottom and stacking the layers so guests can shake and eat!
Make Ahead and Storage
Storing Leftovers
Leftovers of Buffalo Cauliflower Salad with Healthy Ranch Dressing keep well for up to 3 days if stored separately. Keep the salad and dressing apart until you’re ready to eat so the greens and veggies stay crisp and lively instead of soggy.
Freezing
While the salad itself is best enjoyed fresh, you can freeze the roasted buffalo tofu and cauliflower for up to a month in an airtight container. Thaw overnight in the fridge before reheating—just don’t freeze the raw veggies or dressing, as the texture won’t be the same after defrosting.
Reheating
To restore the magic of your buffalo cauliflower and tofu, reheat them on a baking sheet in a 375°F oven for about 8–10 minutes, or until they’re hot and a little crisp at the edges again. Then toss with the fresh salad and a drizzle of that ranch!
FAQs
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Can I use store-bought ranch instead of homemade?
Absolutely! While the homemade healthy ranch dressing really takes this salad up a notch in flavor and freshness, a dairy-free store-bought ranch will work in a pinch. If you have a few extra minutes, though, definitely try the cashew-based version at least once—it makes the Buffalo Cauliflower Salad shine.
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Is there a way to make this salad soy-free?
Yes! Swap out the tofu for roasted chickpeas or pan-crisped tempeh (if you can have fermented soy). You can also try cubes of roasted sweet potato or more cauliflower for a different texture and soy-free option.
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How spicy is the Buffalo Cauliflower Salad with Healthy Ranch Dressing?
The spice level totally depends on the hot sauce you use and how much you add! Start with the suggested amount and taste the buffalo sauce before coating your veggies. If you love things super-spicy, add a bit more; for mild eaters, cut back a touch and let the ranch cool things off.
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Can I prep the whole salad ahead of time?
You can roast the cauliflower and tofu and make the ranch dressing up to three days in advance. Store each component separately, and assemble right before serving for the freshest, crunchiest Buffalo Cauliflower Salad with Healthy Ranch Dressing experience!
Final Thoughts
If you’re looking for a crave-worthy, satisfying, and feel-good meal, give Buffalo Cauliflower Salad with Healthy Ranch Dressing a try! It’s warming, vibrant, and bursting with flavor—perfect for adding a spark to your dinner table or impressing a friend with something a little unexpected. I hope it becomes a regular in your rotation. Enjoy every spicy, crunchy bite!
Print
Buffalo Cauliflower Salad with Healthy Ranch Dressing Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Buffalo Cauliflower Salad with Healthy Ranch Dressing is a flavorful and satisfying dish that combines the spicy kick of buffalo sauce with the creamy goodness of a dairy-free ranch dressing.
Ingredients
Healthy Ranch Dressing
- 1/4 cup (30 g) cashews
- 1 garlic clove – peeled
- 2 tbsp (30 ml) lemon juice
- 1 tsp (2 g) onion powder
- 2 dashes freshly cracked black pepper
- 1 dash sea salt flakes
- 1 tsp (5 ml) maple syrup
- 1/2 cup (120 ml) soy milk
- 2 tbsp (0.8 g) fresh dill – finely chopped
- 2 tbsp (8 g) fresh parsley – finely chopped
- 1 tsp (1 g) dry chives
Buffalo Sauce
- 2 tbsp (26 g) hot sauce (e.g., Valentina’s)
- 2 tsp (10 ml) olive oil
- 2 tsp (10 ml) apple cider vinegar
- 1 tsp (2 g) sweet paprika
- 1 tsp (3 g) garlic powder
- 2 tsp (10 ml) maple syrup
- 1 pinch sea salt flakes
Salad
- 10.5 oz (300 g) extra firm tofu
- 1/2 cauliflower – chopped into florets
- 1 baby gem lettuce – roughly chopped
- 4 mini sweet bell peppers – or sub for 1/2 red bell pepper, diced
- 1/2 cup (85 g) pickled onions
- 1/2 avocado – diced
- 2 tbsp (20 g) chopped pecans
Instructions
- Prepare the Healthy Ranch Dressing: Soak the cashews in hot water for 30 minutes, then drain and set aside. Add the soaked cashews, garlic, lemon juice, onion powder, black pepper, salt, maple syrup, and soy milk to a small blender. Blend until smooth. Stir in the dill, parsley, and chives. Refrigerate for a thicker texture.
- Prepare the salad: Preheat the oven to 400°F. Make the buffalo coating by mixing hot sauce, olive oil, apple cider vinegar, paprika, garlic powder, maple syrup, and sea salt. Bake tofu and cauliflower coated with buffalo sauce for 25 minutes. In a bowl, combine lettuce, baked buffalo cauliflower, tofu, bell peppers, pickled onions, avocado, and pecans. Drizzle with the ranch dressing.
Notes
- You can adjust the spiciness of the buffalo sauce to your preference by adding more or less hot sauce.
- Feel free to customize the salad with your favorite vegetables and toppings.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 380 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg
