Buffalo Cauliflower Bleu Cheese Wedge Salad
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Prep Time:
10m
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Cook Time:
12m
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Total Time:
25m
Ingredients
- 1 Head of iceberg lettuce
- 1 Head of cauliflower
- 1 tbsp. Cornstarch
- 1 tbsp. Coconut oil
- 1 tsp. Garlic powder
- 1 tbsp. Frank's RedHot
- Bleu cheese dressing
- Cherry tomatoes
- 1 Green onion, chopped
Instructions
- Preheat the oven to 425° and line a baking sheet with parchment paper
- Cut one cauliflower, about 2 pounds, into medium florets (width no larger than 1")
- In a bowl, mix melted coconut oil, cornstarch, and garlic powder. Salt and pepper to taste.
- Toss cauliflower in mixture, and be sure to coat.
- Roast for 10 minutes then stir/flip. Roast for 2 more minutes or until fork soft.
- Toss with a coating of Franks RedHot to taste, coat evenly.
- Chop the head of iceberg into thirds or fourths, depending on service size and number of appetites.
- Drizzle each wedge with bleu cheese dressing, then top with cherry tomatoes (halved), chopped green onions, and buffalo cauliflower.