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A close-up of a Buffalo Cauliflower Salad with roasted orange cauliflower, blue cheese, and red onions in a grey bowl.

Spicy Buffalo Cauliflower Salad with Cool Ranch Dressing

A vibrant and satisfying salad featuring crispy, spicy buffalo-coated cauliflower florets, fresh greens, and crisp vegetables, all drizzled with a creamy ranch dressing. It's a flavorful vegetarian take on a classic.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Buffalo Cauliflower
  • 1 head cauliflower cut into bite-sized florets
  • 1/2 cup all-purpose flour
  • 1/2 cup water or unsweetened almond milk for crispier results
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup buffalo sauce e.g., Frank's RedHot Buffalo Wing Sauce
  • 1 tbsp unsalted butter melted, optional, for sauce
For the Salad
  • 6 cups mixed greens romaine, spring mix, or butter lettuce
  • 1 cup cherry tomatoes halved
  • 1/2 cup shredded carrots
  • 1/2 cup sliced celery
  • 1/4 red onion red onion thinly sliced
For the Dressing & Garnish
  • 1/2 cup ranch dressing store-bought or homemade
  • 1/4 cup crumbled blue cheese optional
  • 2 tbsp chopped green onions for garnish
  • 2 tbsp chopped fresh parsley for garnish, optional

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowls
  • Whisk
  • Air Fryer (optional)
  • Small Saucepan (optional)

Method
 

Prepare Buffalo Cauliflower
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. If using an air fryer, preheat to 375°F (190°C).
  2. In a large bowl, whisk together the all-purpose flour, water (or almond milk), garlic powder, onion powder, salt, and black pepper until a smooth, thick batter forms.
  3. Add the cauliflower florets to the batter and toss until each floret is evenly coated.
Bake or Air Fry Cauliflower
  1. Arrange the coated cauliflower in a single layer on the prepared baking sheet (or in the air fryer basket). Bake for 20-25 minutes, flipping them halfway through, until they are golden brown and tender-crisp. (If using an air fryer, cook for 15-20 minutes, shaking the basket every 5 minutes).
  2. While the cauliflower bakes, gently warm the buffalo sauce in a small saucepan over low heat or in the microwave. Stir in the melted butter at this stage if you are using it.
  3. Once the cauliflower is cooked, transfer it to a clean bowl. Pour the warm buffalo sauce over the cauliflower and gently toss until all florets are thoroughly coated.
Assemble the Salad
  1. In a large serving bowl, combine the mixed greens, cherry tomatoes, shredded carrots, sliced celery, and thinly sliced red onion.
  2. Top the fresh salad base with the buffalo-coated cauliflower.
  3. Drizzle generously with ranch dressing. Garnish with crumbled blue cheese (if using) and chopped green onions and fresh parsley. Serve immediately.

Notes

For an extra kick of spice, consider adding a pinch of cayenne pepper to the cauliflower batter. Leftover buffalo cauliflower can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an air fryer or oven for optimal crispness. This salad is best enjoyed fresh.