Description
This vibrant Grilled Buffalo Cauliflower Salad combines smoky, spicy buffalo-flavored cauliflower with fresh greens, quinoa, and a tangy herbed yogurt ranch dressing. Perfect as a hearty, flavorful vegetarian main or side dish, this salad blends textures and rich flavors while offering a nutritious, low-calorie meal option.
Ingredients
Salad Ingredients
- 5 ounces spring mix or greens of choice
- 1 cup cooked quinoa (⅓ cup dry quinoa, cooked according to package directions)
- 2 green onions, thinly sliced
- 1 medium carrot, peeled and cut into matchsticks or shredded
- ½ English cucumber, diced
- 8 ounces cherry tomatoes, halved or quartered
- 1 avocado, pitted and diced
- Optional: 4 ounces crumbled bleu cheese or shredded sharp white cheddar
Grilled Buffalo Cauliflower
- 1 large head cauliflower, outer leaves removed and sliced into quarters through the stem
- 2 tablespoons avocado oil or high smoke point oil of choice
- 1½ teaspoons garlic powder
- 1½ teaspoons smoked paprika
- Kosher salt and ground black pepper, to season (about ½ teaspoon salt plus to taste)
- ⅓ cup Frank’s RedHot Original or buffalo sauce of choice
- 2 tablespoons unsalted butter, melted
Herbed Yogurt Ranch Dressing
- ½ cup Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon chopped chives or green onions
- 1 tablespoon fresh dill, chopped
- 1 teaspoon apple cider vinegar
- ½ teaspoon kosher salt
- Ground black pepper, to taste
- Water, to thin dressing as desired
Instructions
- Preheat the grill: Prepare your grill for medium-high direct heat, aiming for a temperature between 450-500°F. Clean the grates thoroughly using a wire brush. Alternatively, you may preheat your oven to 425°F positioning a rack in the upper third if grilling is not an option.
- Prep the cauliflower and buffalo sauce: Place quartered cauliflower on a small baking sheet and brush all sides with avocado oil. Sprinkle evenly with garlic powder, smoked paprika, ½ teaspoon kosher salt, and black pepper. In a small bowl, combine Frank’s RedHot sauce with melted butter, whisking until well mixed. Set both aside.
- Prepare the herbed yogurt ranch dressing (optional): In a small bowl, mix Greek yogurt, minced garlic, chives or green onions, dill, and apple cider vinegar. Season with ½ teaspoon kosher salt and pepper. Whisk together and thin with a little water until your preferred consistency is reached. Chill until ready to serve.
- Grill the buffalo cauliflower: Place the cauliflower quarters on the preheated grill, close the lid, and cook for 4-5 minutes per side until the cauliflower becomes fork-tender. Brush the grilled cauliflower generously with the buffalo sauce and cook for an additional 1-2 minutes per side, basting as desired. Remove from grill and let cool slightly.
- Assemble the salad: Chop the grilled buffalo cauliflower into bite-sized florets. In a large bowl, combine salad greens, cooked quinoa, green onions, carrot, cucumber, tomatoes, avocado, and cheese if using. Top with the buffalo cauliflower. Drizzle with the yogurt ranch dressing, toss gently to combine, and season with additional salt and black pepper to taste. Serve immediately and enjoy!
Notes
- If you don’t have access to a grill, roasting cauliflower in a 425°F oven on a baking sheet for 20-25 minutes until tender and slightly charred is a good alternative.
- Adjust the spiciness by varying the amount or type of hot sauce used in the buffalo sauce.
- The herbed yogurt ranch dressing can be made up to 5 days in advance and kept refrigerated.
- This salad is vegetarian and can be made vegan by omitting the cheese and substituting dairy-free yogurt for the ranch dressing.
- Cook quinoa according to package directions ahead of time to streamline the assembly process.
