This roasted Buffalo cauliflower salad tastes indulgent but is absolutely virtuous. The salad is packed with all the Buffalo wing essentials--carrots, celery, a creamy dressing and blue cheese. And cauliflower, with all its nooks and crannies, is even better at soaking up Buffalo sauce than chicken wings! Source: EatingWell Magazine, April 2019

Erin Alderson


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Toss cauliflower with oil and 1/8 teaspoon salt in a medium bowl. Spread on a rimmed baking sheet. Roast the cauliflower until it is starting to soften and brown on the bottom, about 15 minutes.

  • Meanwhile, whisk buttermilk, mayonnaise, herbs, garlic powder, pepper and the remaining 1/8 teaspoon salt in a large bowl. Set aside.

  • Combine hot sauce, butter and lemon juice in a medium bowl. Add the roasted cauliflower and toss. Return the cauliflower to the baking sheet and drizzle with the sauce left in the bowl. Roast until the sauce is thickened, about 5 minutes more. Stir to coat the cauliflower completely.

  • Add lettuce, carrot, celery and onion to the dressing in the large bowl; toss to coat. Serve the salad topped with the Buffalo cauliflower and blue cheese.

Nutrition Facts

223 calories; 18.6 g total fat; 5 g saturated fat; 17 mg cholesterol; 474 mg sodium. 603 mg potassium; 10.7 g carbohydrates; 4 g fiber; 5 g sugar; 5.6 g protein; 7232 IU vitamin a iu; 61 mg vitamin c; 159 mcg folate; 119 mg calcium; 1 mg iron; 33 mg magnesium;

Reviews (2)

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  • 5 star values: 1
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Rating: 5 stars
Made it from the magazine absolutely delicious! Read More
Rating: 4 stars
The recipe online differs from the recipe in the April 2019 print edition. The correct amount of hot sauce is (at least) 2 tablespoons and not 1/4 teaspoon as indicated in the online version of the recipe. Otherwise this is a good grain-free recipe for buffalo cauliflower. Read More