Buffalo Cauliflower Bites Salad

With Shaved Cucumber, Carrot, and Bleu Cheese Salad

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

Calories Conscious
Vegetarian
A note about serious food allergies

Whether you’re watching the big game or partying it up, everyone loves the smoky, spicy taste of Buffalo wings. But did you know that the average buffalo wing is fried twice and contains serious cholesterol and fat? In contrast, these little babies harness the transformative power of nutrient-dense cauliflower, are baked until crispy, and will satisfy your urge to crunch, munch, and graze with the best of ‘em. Served atop a salad of shaved carrots and cucumbers and topped with a creamy, dairy-free Bleu Cheese dressing, this cholesterol-free dish will make everyday feel like game day.

In Your Box (serves 2)

  • 2 Green Onions
  • 1 English Cucumber
  • 6 oz. Carrots
  • 1 Cauliflower Florets
  • ½ cup Brown Rice Flour
  • 1 tsp. Dried Oregano
  • 1 tsp. Garlic Powder
  • Info
    1 tsp. Earth Balance Vegan Margarine
  • 4 fl. oz. Frank's Red Hot Sauce
  • Info
    ⅓ cup Vegan Bleu Cheese Dressing
  • Nutrition (per serving)

  • Calories
    512
  • Carbohydrates
    66g
  • Fat
    3g
  • Protein
    13g
  • Sodium
    823mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Small Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat the oven to 450 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Slice green onions on a bias (angle). Shave cucumber into thin ribbons with a vegetable peeler. Peel carrots and shave into thin ribbons with a vegetable peeler. Stem cauliflower and chop into bite-sized florets.

  • Step 2 - Make the Cauliflower Dredge
    2

    Make the Cauliflower Dredge

    In a mixing bowl, whisk together the brown rice flour, oregano, garlic powder, salt and pepper to taste, and ½ cup of water. Add slightly more water if your dredge is too thick. Dip cauliflower florets in the dredge, coating completely. Place the coated cauliflower on the baking sheet, ensuring there is no overlap. Bake for about 15 minutes or until batter hardens, then flip with a spatula and bake for another 10 minutes.

  • Step 3 - Prepare the Buffalo Sauce
    3

    Prepare the Buffalo Sauce

    In a microwave or small pan over low heat, melt vegan margarine until liquefied, about 30 seconds. In a small dish, combine the melted vegan margarine with the Frank’s Red Hot Sauce. Stir until smooth.

  • Step 4 - Make the Buffalo Cauliflower
    4

    Make the Buffalo Cauliflower

    When the cauliflower is baked, remove from oven, and use a sauce brush to evenly cover each piece with buffalo sauce mixture. Bake coated cauliflower for an additional 8-10 minutes, or until cauliflower is crispy and sauce is absorbed. Remove from oven and let cauliflower bites cool for at least 10 minutes before serving (this is key for the cauliflower bites to be crispy and flavorful).

  • Step 5 - Prepare the Salad
    5

    Prepare the Salad

    In a clean mixing bowl, combine the shaved cucumber, carrots, and half of the bleu cheese dressing and toss. Add salt and pepper to taste. Place in the refrigerator to chill before serving.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of the salad on a plate or in a shallow bowl. Add a serving of buffalo cauliflower atop the salad. Drizzle with remaining bleu cheese dressing. Garnish with green onion and a crack of black pepper.