Buffalo Cauliflower Salad
This recipe is inspired by a salad I had recently in a local awesome restaurant which features tons of delicious vegetarian and vegan options. Their sauce contained soy, so I went to my old vegan favorite, cashews, for a creamy dipping sauce.
for buffalo cauliflower:
1 large head cauliflower, cut into florets
3/4 cup almond or other gluten-free flour
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon dried parsley
1 teaspoon Celtic sea salt
1/2 teaspoon freshly-ground black pepper
3/4 cup water or homemade cashew milk
1/3 cup hot sauce
2 tablespoons olive oil
1 tablespoon raw honey
for salad and sauce:
1 avocado, sliced
1 cup cashews, soaked and rinsed
1 large clove garlic
1 tablespoon freshly-squeezed lemon juice
¼ cup water
½ cup fresh dill, finely chopped
¼ cup parsley, finely chopped
½ bunch fresh chives, finely chopped
Freshly-ground black pepper
Celtic sea salt to taste
1/4 cup pumpkin seeds (highly recommended: Go Raw sprouted pumpkin seeds)
1/3 red onion, chopped
baby spinach greens
Preheat oven to 450º F and line baking sheet with parchment paper. Combine flour and spices with water until you reach a consistency - not too thin - that you can dip the cauliflower in, and it is coated. Bake on parchment-lined sheet for 20 minutes.
In a small bowl, combine hot sauce, oil and honey until smooth. Remove cauliflower from oven and drizzle or brush with hot sauce. Return to oven for 10 minutes.
Prepare sauce by combining cashews, garlic, lemon juice, Celtic sea salt, pepper and water in a food processor until smooth. Stir in dill, parsley, chives and set aside in refrigerator to chill.
Prepare salad by piling spinach greens. Remove cauliflower from oven and place on top of salad, adding red onion, pumpkin seeds and avocado slices. Drizzle cashew sauce over cauliflower and enjoy immediately.