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Vegan Buffalo Cauliflower Salad


Light yet filling, this easy-to-make plant-based inspiration is the ideal lunch menu item. Plant-Based Mozzarella Flavoured Shreds are the perfect ingredient to add an element of texture and a pop of colour while elevating this salad’s savoury flavours. Cauliflower florets are coated in an almond beverage batter made with all-purpose flour, garlic powder, ground paprika, and ground black pepper, then rolled in breadcrumbs before being toasted in the oven. Midway through baking, toss them in Buffalo-style hot sauce and return to the oven until crispy. Once cooked, add the cauliflower to your salad and mix with crunchy veggies and chickpeas. Finish off with a light dressing of vegan mayo, almond beverage, vinegar, dill, salt, and pepper to offset the sharpness of the hot sauce. 

Chef Chris Beall

For take-out or delivery, it’s best to keep the cauliflower and dressing in a separate container. This way, the veggies remain fresh and crispy. 


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