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Roasted Buffalo Cauliflower Salad

Kicking up a weeknight salad with Roasted Buffalo Cauliflower and homemade Buttermilk Ranch Dressing!
Course: Salad
Cuisine: American
Keyword: cauliflower
Servings: 4


Roasted Buffalo Cauliflower Salad

  • 1 head Josie's Organics Cauliflower cut into florets
  • 2 Tbsp Olive Oil or Avocado Oil
  • 2 Tbsp Butter melted
  • 2 Tbsp Buffalo Sauce or hot sauce
  • 1 head Josie's Organics Romaine Lettuce chopped
  • 2 Carrots peeled into ribbons
  • 3 Josie's Organics Celery Stalks chopped
  • 1/2 Shallot thinly sliced
  • 1/2 cup Crumbled Blue Cheese

Buttermilk Ranch Dressing

  • 1/2 cup Buttermilk
  • 1/4 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 1/2 tsp Garlic Powder
  • 3 Tbsp Chives minced
  • 2 tsp Lemon Juice
  • Salt + Pepper to 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.