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.