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Buffalo Cauliflower with Tempeh Ranch Salad

When eating plant-based, you don’t have to give up meaty, satisfying buffalo wings. Just sub cauliflower for the chicken and pair with a roasted tempeh salad to get all those familiar flavors, but with a nutritious boost.

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Cauliflower is an extremely versatile vegetable. You can steam it, roast it, puree it, and mash it. Tossed in our delicious batter and dipped in hot sauce, these bites are meaty, hot and spicy.

Prep Time
40 min
60 min



  • 3 tbsp reduced-sodium tamari or soy sauce
  • 2 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp pure maple syrup
  • 8 oz organic tempeh, sliced


  • ¾ cup brown rice flour
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • 1/8 tsp ground black pepper
  • 1 cup plain unsweetened almond milk
  • 1 head cauliflower, cut into florets
  • 1 tbsp coconut oil, melted
  • 2/3 cup reduced-sodium buffalo hot sauce
  • 2 tsp pure maple syrup


  • 2 avocados, peeled and pitted
  • 3 cloves garlic
  • 3/4 cup water, divided
  • 2 tbsp apple cider vinegar
  • 3 tbsp fresh dill
  • 2 tsp dried parsley
  • 2 tsp freeze-dried chives
  • 1 tsp sea salt 
  • 1 tsp ground black pepper
  • 1 head romaine lettuce, chopped
  • 2½ tomatoes, cut into wedges
  • 1 cucumber, diced


  1. Prepare tempeh: Preheat oven to 450°F. Line 2 baking sheets with parchment paper. In a shallow bowl or pan, combine tamari, vinegar, garlic and maple syrup. Add sliced tempeh and toss to coat. Set aside to marinate for 20 minutes.
  2. Prepare cauliflower: In a large bowl, combine flour, garlic powder, salt and pepper. Whisk in milk until batter is smooth. Working in batches, toss cauliflower florets in batter and remove with a fork, letting excess drip off; place on 1 prepared baking sheet. Bake 20 minutes, turning florets halfway through.
  3. In a separate bowl, combine oil, hot sauce and maple syrup. When cauliflower is done baking, toss florets in hot sauce mixture and return to baking sheet. Place marinated tempeh on other baking sheet. Place both baking sheets in oven and bake 20 minutes, alternating sheets after 10 minutes.
  4. Prepare salad: In a blender, place avocados, garlic, half of water, vinegar, dill, parsley, chives, salt and pepper; blend until smooth. Set aside ¾ of dressing mixture to use as a dipping sauce. To remaining ¼ of dressing, add remaining half of water; blend and set aside to use as dressing.
  5. Assemble salad: In a bowl, toss ¼ each of the chopped romaine, tomato wedges, cucumber and salad dressing; top with ¼ of the baked tempeh. Eat with ¼ of the buffalo cauliflower and ¼ of the dipping sauce.

If following our Meal Plan, refrigerate leftovers in separate containers. Assemble salad and reheat buffalo cauliflower when called for.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 589
  • Carbohydrate Content 73 g
  • Cholesterol Content 0 mg
  • Fat Content 27 g
  • Fiber Content 15 g
  • Protein Content 23 g
  • Saturated Fat Content 7 g
  • Sodium Content 1272 mg
  • Sugar Content 24 g