Buffalo Cauliflower Salad Recipe

Preheat & prepare

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly oil it. If using an air fryer, preheat to 200°C (400°F).

Make batter

In a large bowl whisk together the all-purpose flour, water, garlic powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Batter should be thick enough to coat florets but still pourable; add up to 1-2 tablespoons more water if too thick.

Coat cauliflower

Add the cauliflower florets to the batter and toss to coat evenly. Shake off excess and spread the coated florets in a single layer on the prepared baking sheet. Brush or mist them lightly with 1 tablespoon vegetable oil.

Bake or air-fry

Bake for 20-25 minutes, turning once halfway, until edges are golden and crisp. If air-frying, cook in batches at 200°C (400°F) for 12-15 minutes, shaking once, until crisp.

Prepare buffalo sauce

While cauliflower cooks, warm 2 tablespoons unsalted butter in a small saucepan over low heat until melted. Stir in 1/2 cup hot sauce until combined and slightly warmed; remove from heat.

Toss with sauce

When cauliflower is cooked, transfer to a large bowl, pour the warm buffalo sauce over it, and toss to coat evenly. Return to the baking sheet and bake 3-5 minutes more (or air-fryer 2-3 minutes) so the sauce sets slightly.

In a small bowl whisk together mayonnaise, buttermilk, sour cream (or Greek yogurt), chopped parsley, dill, minced garlic, lemon juice, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning; thin with a teaspoon or two of water or more buttermilk if you prefer a looser dressing. Refrigerate until ready to serve.

Assemble greens

In a large salad bowl, combine mixed salad greens, thinly sliced celery, halved cherry tomatoes, thinly sliced red onion, and sliced scallions. Toss gently to mix.

Top with cauliflower and cheese

Arrange the warm buffalo cauliflower on top of the greens. Sprinkle crumbled blue cheese (or feta) and toasted pepitas or sunflower seeds over the salad.

Dress and serve

Drizzle the creamy ranch dressing over the salad (start with about 3-4 tablespoons and add more to taste), or serve dressing on the side. Garnish with fresh cilantro or parsley leaves and serve with lime wedges and extra hot sauce if desired.