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

Cook Time 20

Total Time 25

Servings servings

Calories 240kcal

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

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.

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!

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.