Buffalo Cauliflower Kale Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A composed salad of roasted buffalo cauliflower, brown rice, kale, and tahini dressing with contrasting textures. Spicy, cooling, creamy, and crunchy in each bite—a complete vegetarian lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 average-sized head of cauliflower (chopped into bite-sized pieces)
- 1/3 cup brown rice salad
- 1/2 cup water
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/3 cup buffalo sauce
- 1 red onion (peeled and roughly chopped)
- 1/4 tsp olive oil
- pinch of sea salt and pepper
- 6 cups of de-stemmed and finely chopped kale (about 1.5 cups per salad)
- 8 tbsp tahini
- squeeze of fresh lemon juice
- 2 avocados (peeled and diced (1/2 an avocado per salad))
- 6 scallions (finely chopped (a few tbsp per salad))
- 8 tbsp vegan parmesan
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1044mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1278mg
- Calcium
- 184mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1044MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.