Buffalo Cauliflower Salad with Cashew Cheese Sauce | Choosing Balance
Buffalo Cauliflower Salad with Cashew Cheese Sauce
20 mins prepServes 4
A plant-based Buffalo Cauliflower Salad, combining spicy roasted cauliflower with a creamy cashew cheese sauce, avocado, onion, and sweet potato. Perfect for dinner or as leftovers for lunch.
1. **Prepare Cashew Cheese Sauce:** Soak 1 cup of cashews for at least 4 hours or overnight. In a blender or food processor, combine the soaked cashews, 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. Purée until smooth and creamy.
2. **Prepare Buffalo Cauliflower:** Cut 1 head of cauliflower into bite-sized pieces. Toss with 2 tbsp olive oil and spread on a baking pan (you can roast sweet potatoes on the same pan if desired). Bake at 425°F (220°C) for 25 minutes. After baking, transfer the cauliflower to a bowl.
3. **Coat and Broil Cauliflower:** Add 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 to the baked cauliflower. Toss to coat evenly. Broil for 2-3 minutes until slightly crispy.
4. **Assemble Salad:** In a bowl, combine the buffalo cauliflower, a generous amount of cashew cheese sauce, sliced avocado, chopped onion, and roasted sweet potato. Serve and enjoy!
