Buffalo Cauliflower Salad
Crispy fried cauliflower tossed in spicy buffalo sauce served over mixed salad greens. Customizable with choice of base vegetable, protein, and dressing.
Ingredients
Method
Cut cauliflower into bite-sized florets. Chop salad greens, celery, tomatoes, and green onion.
Whisk together Greek yogurt, lime juice, and chopped herb in a small bowl. Season with salt and pepper.
In a large bowl, combine flour, baking powder, and salt. Add 0.5 cup water to form a thick batter.
Dip cauliflower florets in batter to coat evenly. Heat 2 tbsp oil in a large skillet over medium-high heat.
Working in batches, fry cauliflower 3–4 minutes per side until golden and crispy. Drain briefly on paper towels.
Toss warm fried cauliflower with 0.5 cup buffalo sauce in a bowl until evenly coated.
Divide salad greens among plates. Top with celery, tomatoes, and green onion. Arrange buffalo cauliflower on top.
Drizzle each salad with creamy dressing. Sprinkle with sesame seeds and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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