Friday, July 14, 2017
Buffalo Cauliflower Kale and Romaine Salad
This is from a fun new cookbook I purchased "Nom Yourself" and it's full of delicious looking recipes. This is the first recipe I tried and it did not disappoint. I would recommend making the dressing ahead of time and just keep in the fridge. Can't wait to make this again.
Cauliflower Kale and Romaine Salad
Nom Yourself Cookbook by Mary Mattern
1 cup water
3/4 cup sifted unbleached all-purpose flour
1 1/2 teaspoons garlic powder
1 teaspoon baking powder
pinch of salt
1 medium head of cauliflower, cut into bite-size pieces
coconut oil cooking spray
2 tablespoons coconut oil
1/2 cup hot sauce (we used a local restaurants homemade sweet hot sauce)
4-6 cups chopped kale and romaine leaves
sesame seeds for topping
sliced green onions for topping
Buttermilk Ranch Dip (recipe below)
Preheat oven to 450 degrees
Mix the water, flour, garlic powder, baking powder and salt in a medium bowl.
Spray baking pan (original recipe suggested parchment paper but the
Cauliflower ended up sticking to the paper and was difficult to remove)
Dip each piece of cauliflower into the batter and shake all excess batter off. Then place the pieces on the baking sheet. Spray the tops of the cauliflower with coconut oil cooking spray. Do this lightly by holding the bottle about a foot from the cauliflower.
Bake for 17 minutes.
While the cauliflower is cooking, melt the coconut oil in a small saucepan over medium heat. Add the hot sauce and stir. Once combined, remove the pan from the heat
When the cauliflower is ready, put the florets in a heat-safe bowl and pour the hot sauce mixture over them. Toss to coat.
Place the cauliflower back on the baking pan or parchment paper and bake for another 5 minutes.
Chop the Kale and Romaine and place on platter. Top greens with Cauliflower and drizzle with Vegan Ranch Dressing.
Buttermilk Ranch Dip
Makes 2 cups (I cut in half for this salad)
1 1/2 cups vegan mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
2 teaspoons dried parsley
1/4 cup unsweetened almond milk (add a little at a time so doesn’t get to thin)
1 teaspoon apple cider vinegar
salt to taste
Whisk the vegan mayo, garlic powder, onion powder, pepper, parsley, almond milk, and apple cider vinegar in a medium bowl.
If the dip is too thin, add more vegan mayo.