# Buffalo Cauliflower Salad Bowl

These crispy buffalo cauliflower nuggets bring all the bold, spicy flavor of wings but baked/air-fried and packed into a fresh, satisfying salad bowl.

- Total time: 60 min
- Cuisine: American
- Category: Salad
- Language: en

## Ingredients

- 2 jalapeños
- 1 cup plain yogurt
- 1 teaspoon garlic powder
- 1 bunch cilantro
- 0.5 lemon
- red wine vinegar
- salt
- pepper
- radishes
- sugar
- black peppercorns
- 1 cauliflower
- 1 cup plain flour
- 1 teaspoon smoked paprika
- 1 cup whole milk
- Frank's RedHot original hot sauce
- Basmati rice
- extra virgin olive oil
- spring onions
- avocado

## Instructions

1. Roast two jalapeños in the oven at 375 degrees Fahrenheit for 10-15 minutes without adding oil or salt.
2. Take out the roasted jalapeños and let them cool.
3. Add plain yogurt to a bowl.
4. Dice the cooled jalapeños.
5. Add the diced jalapeños, garlic powder, and a good bunch of chopped cilantro to the yogurt.
6. Squeeze lemon juice into the bowl.
7. Stir the mixture well.
8. Add red wine vinegar, salt, and pepper to taste, and give it a final stir.
9. Thinly slice radishes.
10. Add the sliced radishes to a bowl.
11. Pour red wine vinegar over the radishes.
12. Add sugar, black peppercorns, garlic powder, and lemon juice to the radish mixture.
13. Stir the radish mixture well and put it aside to quick pickle.
14. Slice the cauliflower in half and cut around the core.
15. Cut out the florets and cut them into bite-sized pieces.
16. For the batter, add plain flour, smoked paprika, garlic powder, salt, and pepper to a bowl.
17. Mix the dry ingredients well.
18. Add whole milk and whisk until smooth to create a light batter.
19. Add the cauliflower florets to the batter and stir, ensuring all pieces are coated.
20. Place the coated cauliflower in an air fryer basket and air fry at 400 degrees Fahrenheit for about 20 minutes, checking them from time to time.
21. When the cauliflower is nearly cooked, add your favorite hot sauce (Frank's recommended) to a bowl.
22. Once the cauliflower is cooked, add it to the hot sauce and coat well.
23. Put the coated cauliflower aside to crisp up even more.
24. Add leftover Basmati rice to a bowl.
25. Chop fresh cilantro.
26. Add chopped cilantro to the rice.
27. Season the rice with salt and pepper to taste, and add some extra virgin olive oil for sheen.
28. Mix the cilantro rice well and serve it up in a bowl.
29. Add chopped spring onions on top of the cilantro rice.
30. Arrange the pickled radishes on top of the rice and spring onions.
31. Add slices of avocado to the bowl.
32. Spoon the jalapeño dressing on top of the salad bowl.
33. Place the buffalo cauliflower nuggets on top of the salad bowl.

## Equipment

- oven
- air fryer basket
- bowls
- knife
- cutting board
- whisk
- tongs
- spoon

## Tips

- Use leftover rice as it just works.
- The dressing is fresh, light, and goes so well with the buffalo cauliflower.
- You don't need meat to make a tasty dish.

## Source

- Original video: https://youtu.be/xu91JYdhcN0
- Recipe page: https://www.cliprecipe.com/recipe/241316a5-fbc1-4b37-8e63-c4586187d9e0
- Extracted: 2026-01-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt