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