Vegan Buffalo Cauliflower Salad

Posted by in Cooking, Lunch/Dinner, Salads | 0 comments














Hello & Happy Thursday!!







While the majority of us experienced a glimmer of the warm weather to come last week, it sent me on a mission to whip up a variety of salads to share with you. I can easily enjoy a handful of greens, some grilled veggies, etc, but I utilize EDS to curate recipes that are modern and exciting to ultimately grab the attention of those seeking to explore the plant based lifestyle.


While Buffalo Cauliflower has become commonplace today there are countless other ways to switch up the sauce and even throw them on a salad to maximize your veggies. What’s fab about my cauliflower recipe, is that it’s quick, effortless, and crispy! Ironically out of 500 recipes it ranks #1 on EDS! If I recall I made this recipe on a whim while at my now husbands childhood home and I didn’t even have my normal photography set up.


In hopes of creating a salad that complemented the classic crispy cauliflower I knew I had to explore a buffalo option! Even more important, I knew I had to create my own vegan blue cheese. For the majority you can grab a vegan blue cheese at your local WF. However, for some, that’s just not feasible.


and the vegan homemade blue cheese was born!








I love this concept as It packs all my veggie faves, is quick, easy, affordable, dressing even easier, the homemade tofu feta can be used on a variety of dishes, this staple cauli recipe can be thrown in whatever sauce you’re craving, and it’s non vegan approved!



If you have an affinity for all things buffalo or love vegan buffalo cauliflower, than this recipe will be a game changer for you!





Why this recipe is great:


Modern vegan eats
Great for entertaining
Blue cheese can be used for other dishes
Tofu feta can be used for other dishes
Cauliflower can be coated with other sauces



















Recipe Tutorial





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Vegan Buffalo Cauliflower Salad

  • Author: Eat Drink Shrink
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 salads 1x



  • 1 cup almond milk
  • 1 cup white or whole wheat flour
  • 1 teaspoon garlic powder
  • pepper to taste
  • 1 tablespoon oil
  • 1 head of cauliflower (chopped into bite size pieces)
  • 1 cup Panko bread crumbs
  • 1/2 cup buffalo sauce
  • 4 tbsp Earth Balance vegan butter
  • 1/2 cup Follow Your Heart vegan blue cheese
  • 2 tbsp chopped green onion


  • 1 large head romaine, chopped
  • 1/2 cup carrots
  • 1/2 cup thinly sliced celery
  • 1 cup chopped cherry tomatoes
  • handful of pickled red onion
  • 1 tbsp chives, chopped
  • 1 tbsp dill
  • 1 tbsp scallions, chopped

Tofu Feta:

  • 1 block firm tofu, cubed, drained
  • 1 cup apple cider vinegar
  • 1 cup water
  • 4 tbsp oregano
  • 4 tbsp dill
  • basil leaves (optional)
  • tarragon (optional)gf
  • salt/pepper as desired

Vegan Blue Cheese:

  • 1 cup vegan mayo
  • 1/2 cup vegan tofu feta, slightly drained
  • squeeze of lemon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbs tahini
  • 1 tbsp dill
  • salt/pepper as desired


  1. Cauliflower: Preheat oven to 450 degrees. Cut cauliflower into bite sized pieces discarding the core. Combine almond milk, flour, garlic powder, pepper and olive oil in a large bowl. Create a separate bowl with the Panko. Dip the pieces in the batter (let any excess drip off), then coat in Panko, place on a foil lined pan and bake 15 minutes.
  2. Melt buffalo sauce with butter on the stove or in the microwave. (optional) Remove from the oven and gently toss in the buffalo sauce. Generously coat the cauliflower, but don’t soak. Place back on the pan and bake an additional 5-10 minutes or until cauliflower is tender crisp.
  3. Tofu feta: throw everythig in a jar, set aside.
  4. Dressing: Throw everything in a bowl and combine


You’ll have extra cauliflower left over if you use a full head. You can simply rebake them to make them fresh again!

  • Category: Salad
  • Cuisine: Lunch/Dinner


  • Serving Size: 1








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