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.

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.

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.

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).

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.

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.