Plant-based Buffalo Cauliflower Salad - Vitalite™

Plant-based Buffalo Cauliflower Salad - Vitalite™

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Yields

1

Directions

  1. Mix flour and spices in one bowl, milk in another, and breadcrumbs in a third. Toss cauliflower in flour, dip in milk, then coat with breadcrumbs, pressing to stick
  2. Arrange on a tray and roast in 450°F oven for 15 minutes, turning several times. Toss with Franks hot sauce and return to oven to crisp up
  3. Mix the mayo, milk, vinegar and dill, season with salt and pepper as required
  4. Toss the lettuces with half the dressing and pile on a plate. Top the lettuces with the Vitalite™ Dairy-Free Mozzarella Style Shreds, then the celery, cucumber, cabbage, avocado and finally the chickpeas
  5. Arrange the buffalo cauliflower around the salad, then zigzag with the remaining dressing
  6. Garnish with dill and serve

Ingredients

  • 1 cup Urban Meadow® cauliflower florets
  • 1/4 cup Urban Meadow® all-purpose flour
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp Urban Meadow® salt
  • 1/2 cup Urban Meadow® almond milk
  • 1 cup panko breadcrumbs
  • 4 tbsp Frank’s hot sauce
  • 2 tbsp vegan mayo
  • 1/8 cup Urban Meadow® almond milk
  • 1/2 tsp cider vinegar
  • pinch fresh dill, chopped
  • 1/2 cup baby arugula
  • 1/2 cup baby kale
  • 1/2 cup baby spinach
  • 1/4 cup Vitalite™ Dairy-Free Mozzarella Style Shreds
  • 1/4 cup celery, bias cut
  • 2-Jan cucumber, sliced
  • 1/4 cup red cabbage, minced
  • 4-Jan avocado, sliced
  • 1/8 cup roasted chickpeas
  • 1 sprig fresh dill