Vegan Buffalo Cauliflower Salad

fitfoodiefinds.com

Kissa Batul

I like food in my belly all the time!

subheading: For the cauliflower:

½ cup unsweetened almond milk

¾ cup almond flour

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon ground cumin

1 teaspoon paprika

¼ teaspoon fine sea salt

¼ teaspoon pepper

8 cups cauliflower florets (from 2 medium heads)

1 tablespoon coconut oil, melted

½ cup hot sauce (I like Frank’s RedHot)

subheading: For the ranch dressing:

1 cup raw cashews, soaked for at least 3 hours, drained, and rinsed

¾ cup unsweetened almond milk

2 large garlic cloves

2 tablespoons fresh lemon juice, plus more to taste

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

Fine sea salt and pepper

subheading: For the salad:

12 cups spinach, coarsely chopped

2 carrots, shaved into strips with a vegetable peeler

2 celery stalks, chopped

2 ripe avocados, pitted, peeled, and cubed

¼ cup roasted salted pepitas (pumpkin seeds)

Directions at fitfoodiefinds.com

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