In this salad I tried to pack in some super veggies to make this salad satisfying. 1/4 cup buffalo sauce (preservative free) 1 head of cauliflower 1tbsp blue cheese 2 tbsp edamame 1/2 cup chopped iceberg lettuce 1/4 cup red leaf kale Ranch or blue cheese dressing Start by cleaning and chopping your cauliflower. Spread out on a baking sheet. Bake 15 to 20 minutes at 350 degrees. I like mine still a bit more firm. Cook longer if you wish. Toss with buffalo sauce set to side. Assemble other ingredients for salad in a bowl. Put one fourth of buffaloed cauliflower on salad and top with your choice of dressing. Make additional salads or save remaining cauliflower for later. Happy Eating
Bringing Families back to the table one meal at a time.