Buffalo Cauliflower Salad

Veganized an Eating Well recipe | Serves: 2-4 | Time: 30 min

Ingredients

1/2 cup plant-based milk

1/2 tbsp apple cider vinegar

6 cups #cauliflower florets

2 tbsp EVO

1/4 tsp salt

1/3 cup vegan mayo

3 tbsp chopped chives

1/4 tsp pepper

1/4 tsp garlic powder

2 tbsp hot sauce

1 tbsp vegan butter, melted

1 tbsp lemon juice

8 cups romaine lettuce

1/2 cup shredded #carrots

1/2 cup chopped celery

1/4 cup chopped red onion

Vegan blue cheese crumbles

Instructions

Preheat oven to 450 F.

Mix milk and vinegar and let set to make vegan buttermilk.

Toss cauliflower florets in oil and a pinch of salt. Spread out on a baking sheet and roast for 15 min.

Meanwhile, whisk together the vegan buttermilk, vegan mayo, chives, pepper and garlic powder.

Combine hot sauce, vegan butter and lemon juice in a bowl. Add roasted cauliflower and toss. Return the cauliflower to the sheet. Drizzle any leftover sauce on top. Roast another 5 min.

Add lettuce, carrots, celery and red onion to a bowl. Cover with the dressing and toss. Divide among 4 small or 2 large plates. Top with cauliflower. Sprinkle some vegan blue cheese crumbles on top.

Enjoy!

Journal

What I ate and drank today

8 glasses of water

2 cups of decaf

2 cups of coffee

1 vodka soda

Lentil soup

Falafel wrap

1 clementine

Buffalo cauliflower salad

Exercise

15 minutes of strength training (arms)

~4.5 miles of walking