This buffalo cauliflower recipe is versatile, great on tacos or as part of this simple salad. Be careful, it's so good you might eat a whole batch yourself!
For the Buffalo Cauliflower:
1. Cut 1 head of cauliflower into bite-sized pieces.
2. Add 2 tbsp olive oil and bake at 425°F (220°C) for 25 minutes (on the same pan as sweet potatoes if desired, though sweet potatoes are not detailed in this recipe).
3. Transfer the baked cauliflower to a bowl and coat with 2 tbsp nutritional yeast, 1/3 cup hot sauce, 1/4 tsp chili powder, 1/4 tsp paprika, 1/2 tsp garlic, and a sprinkle of salt.
4. Broil for 2-3 minutes until slightly caramelized.
For the Cashew Cheese Sauce:
1. Soak 1 cup of cashews for at least 4 hours or overnight.
2. In a blender or food processor, combine the soaked cashews with 1 cup water, 2 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp sea salt, and 1/2 tsp Chipotle powder.
3. Purée until smooth and creamy.
To assemble the salad:
Combine the buffalo cauliflower, cashew cheese sauce, avocado, carrots, and onions in a bowl.
