Kicking up a weeknight salad with Roasted Buffalo Cauliflower and homemade Buttermilk Ranch Dressing!
Roasted Buffalo Cauliflower Salad
1headJosie's Organics Cauliflowercut into florets
2TbspOlive Oilor Avocado Oil
2TbspBuffalo Sauceor hot sauce
1headJosie's Organics Romaine Lettucechopped
2Carrots peeled into ribbons
3Josie's Organics Celery Stalkschopped
1/2cupCrumbled Blue Cheese
Buttermilk Ranch Dressing
1/2 cup Sour Cream
Salt + Pepperto taste
Preheat oven to 450 degrees.
Toss cauliflower florets with oil and pinch of salt in a medium bowl. Spread on a rimmed baking sheet and roast the cauliflower until it begins to soften and brown on the bottom, about 15 minutes.
Combine hot sauce and melted butter in a small glass bowl. Add the roasted cauliflower and toss. Return the cauliflower to the baking sheet and roast until the sauce is thickened, about 5 more minutes
Chop lettuce + celery and thinly slice the shallot. Run vegetable peeler down length of carrots, shaving off long ribbons.
Combine all of the dressing ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve by tossing salad in dressing and topping with blue cheese crumbles and Buffalo cauliflower.
The dressing will keep well in the refrigerator for 3-4 days. The dressing will thicken up in consistency as it chills in the refrigerator.