What better way to elevate a fresh wedge salad than with buffalo cauliflower! We have tried a number of buffalo-ing recipes and finally settled on our own. The hot sauce adds a punch, so be wary of everyone’s tolerance for heat, and optionally it can be added pre-roast with the cornstarch, coconut oil, and garlic toss. For the dressing, we love the chunky and creamy Trader Joe’s bleu cheese dressing, and Ken’s Reserve Bleu Cheese is an old, yet hard to find, favorite as well.
Buffalo Cauliflower Bleu Cheese Wedge Salad
-
Prep Time:
10m
-
Cook Time:
12m
-
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.
