Karen K's Buffalo Cauliflower Salad

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,107.2
  • Total Fat: 43.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,065.4 mg
  • Total Carbs: 145.4 g
  • Dietary Fiber: 38.0 g
  • Protein: 43.1 g

View full nutritional breakdown of Karen K's Buffalo Cauliflower Salad calories by ingredient
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A special lunch salad A special lunch salad
Number of Servings: 1


    4 cup Cauliflower, raw
    425 grams Chickpeas (garbanzo beans)
    0.66 tbsp Extra Virgin Olive Oil
    0.5 tsp Pepper, red or cayenne
    0.25 tsp Salt
    8 tbsp Buffalo Wing Sauce PC (by JONDO4048)
    2 cup Marketside Baby Kale & Spinach Blend (baby kale, baby spinach, red & green chard, fresh arugula)
    2 cup, shredded Romaine Lettuce (salad)
    0.5 cup, diced Celery, raw
    1 serving Green Onion (fresh-1 stalk)
    2 serving Cashew Nuts, Raw (1/4 cup) (by SPATULAMAMA)
    0.5 cup (8 fl oz) Water, tap
    0.33 tbsp Basil
    0.33 tsp Thyme, fresh
    0.33 tsp Oregano, ground
    1 tsp Garlic powder
    1 tsp Onion powder


1. Soak cashews for 2-3 hours.
2. Chop cauliflower florets so they resemble chicken wings,
3. Pre-heat oven to 450F.
4. Drain chickpeas. Rinse.
5. Place tinfoil on a baking sheet. Grease with the oil. Add cauliflower and chickpeas. Sprinkle with salt & pepper to toss.
6. Bake for 20 minutes. Then, remove and coat with hot sauce. Return to oven for an additional 10-15 minutes.
7. In the meantime, in a food processing, puree soaked cashews, oregano, basil and thyme with water and garlic and onion powder.
8. Chop celery, romaine and green onion. Divide between two bowls.
9. Top with Buffalo cauliflower/chickpea mixture.
10. Spoon the cashew dressing over top and mix.

Serving Size: Serves 2

Number of Servings: 1

Recipe submitted by SparkPeople user SYLPHANON.

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