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Buffalo Cauliflower Salad



  • 6 cups 1-inch cauliflower florets (1 medium head)

  • 2 tablespoons extra-virgin olive oil

  • ¼ teaspoon salt, divided

  • ½ cup buttermilk

  • ⅓ cup mayonnaise

  • 3 tablespoons chopped fresh chives and/or dill

  • ¼ teaspoon garlic powder

  • ¼ teaspoon hot sauce, such as Frank's RedHot

  • 1 tablespoon butter, melted

  • 1 tablespoon lemon juice

  • 8 cups chopped romaine lettuce

  • ½ cup julienned carrots

  • ½ cup sliced celery

  • ¼ cup sliced red onion

  • ⅓ cup crumbled blue cheese


1. Preheat oven to 450°F.

2. Toss cauliflower with oil and ⅛ 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.

3. Meanwhile, whisk buttermilk, mayonnaise, herbs, garlic powder, pepper and the remaining ⅛ teaspoon salt in a large bowl. Set aside.

4. 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.

5. 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.


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