A veggie twist on a favorite restaurant salad. Baked, crispy buffalo cauliflower tops a bed of greens and salad fixings tossed in homemade blue cheese dressing.
2ouncesblue cheese (crumbled, plus extra for topping)
Salad
3cupsspring mix(or other salad greens)
1smallcarrot(shredded)
¼cupgrape tomatoes(halved)
¼cupolives(like Castelvetrano and black, halved or whole)
1minicucumber(sliced)
1slicered onion(separated into rings)
1stalkcelery(sliced)
Instructions
Buffalo Cauliflower
Bake the cauliflower according to the package directions.
Meanwhile, add the buffalo sauce and brown sugar to a small saucepan. Heat over low heat until the sugar melts. Stir to combine. Set aside.
Dressing
In a glass mason jar or mixing bowl, combine the mayonnaise, sour cream, garlic, Worcestershire sauce, vinegar, milk, salt, and pepper. Shake or stir well. Stir in crumbled blue cheese. (Note 1)
Salad
In a mixing bowl, combine the lettuce and salad toppings. Add 2-3 tablespoons (or to taste) of dressing and toss to combine. Transfer to a serving dish.
Toss the cauliflower with the buffalo sauce. Add to the top of the salad. Crumble extra blue cheese on top. Serve extra dressing on the side.
Notes
Alternatively, microwave ½ of the blue cheese for 10 seconds to soften and whisk into the dressing. Crumble in the remaining blue cheese.