Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
Cut the cauliflower into medium sized florets. Wash and set aside to drain out the water.
Place in the oven and bake for 15-18 minutes until crispy and slightly golden brown on the outside.
In the meantime, make the sauce. Heat a sauce pan on low-medium heat. Whisk all the sauce ingredients above just until the butter is completely melted and the ingredients are combined. Turn the heat off and set aside.
Once the cauliflower is roasted, remove from the heat and toss a few at a time to completely coat in the sauce and place it back onto the same parchment paper.
If there is extra sauce remaining, drizzle it over the cauliflower with a spoon.
Place the cauliflower back in the oven for about 5 minutes. Once done, remove from oven.
To Make the Salad:
Split the mixed greens between two plates.
Top both with some diced avocado and cucumber. Split the buffalo roasted cauliflower between the two plates of salad, drizzle with Vegan Cucumber Ranch, add some freshly ground black pepper and enjoy!
Notes
Feel free to top with some nuts or seeds for added texture and healthy fats. You can add any additional nuts or seeds if you want.