Mixed Green Salad with Buffalo Roasted Cauliflower, Avocado, Vegan Cucumber Ranch #vegan #glutenfree |

Mixed Green Salad with Buffalo Roasted Cauliflower, Avocado, & Cucumber Ranch Dressing (Vegan)

All of the tangy, spicy, bold flavors transformed into a mouthwatering easy mixed green salad!

Course Appetizer, Easy Meals, Healthy, Main Dish, Salad
Cuisine American, Gluten-Free, Vegan
Keyword easy salad recipe, vegan salad recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 240 kcal
Author Anjali Lalani


  • 1/3 large cauliflower , cut into medium florets
  • mixed greens , I used Earthbound Farms Power Greens mix with baby chard, kale, & spinach
  • avocado , diced
  • cucumber , sliced and quartered
  • Vegan Cucumber Ranch
  • freshly ground black pepper

For the Sauce:

  • 1 tbsp vegan butter , such as Earth Balance or Miyoko vegan butter
  • 1/4 cup cholula , or other hot sauce such as Frank's Hot Sauce
  • 1/8 teasp sriracha
  • 1/4 teasp garlic powder
  • 1/4 tbsp vinegar , I used regular distilled vinegar


To Prepare the Roasted Cauliflower:

  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  2. Cut the cauliflower into medium sized florets. Wash and set aside to drain out the water.
  3. Place in the oven and bake for 15-18 minutes until crispy and slightly golden brown on the outside.
  4. 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.
  5. 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.
  6. If there is extra sauce remaining, drizzle it over the cauliflower with a spoon.
  7. Place the cauliflower back in the oven for about 5 minutes. Once done, remove from oven.

To Make the Salad:

  1. Split the mixed greens between two plates. 

  2. 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!

Recipe 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.

Nutrition Facts
Mixed Green Salad with Buffalo Roasted Cauliflower, Avocado, & Cucumber Ranch Dressing (Vegan)
Amount Per Serving
Calories 240 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Sodium 73mg3%
Potassium 511mg15%
Carbohydrates 13g4%
Fiber 5g21%
Sugar 1g1%
Protein 5g10%
Vitamin A 855IU17%
Vitamin C 26.1mg32%
Calcium 20mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.