Buffalo Cauliflower Wedge Salad with Ranch Dressing and Blue Cheese Crumbles

Team: Put a Lid on It

Host School: Green Mt Union High

Age Group: Middle School


Buffalo Cauliflower
2 cups King Arthur AP flour
2 tea paprika 1 tbsp garlic powder
2 teas onion powder 2 1/2 tea sea salt
1 tea pepper, ground
2 cups Thomas Dairy whole milk
2 large heads cauliflower

Buffalo Sauce

1 cup Vermont Maple Sriracha hot sauce
1/2 cup Cabot butter

Ranch Dressing

1 cup mayonnaise
½ cup Cabot sour cream
2 tea lemon juice
2 tea parsley, dried
1 tea dill, dried
1 tea chives, dried
½ oregano, dried
½ tea garlic powder
½ tea onion powder
½ tea sea salt
¼ tea black pepper, ground
¼ cup Thomas Dairy Half & Half

2 large heads iceburg lettuce, cut into wedges
1 bunch celery, ends trimmed and sliced, reserving leaves for garnish
2 each carrots, peeled and grated
(Foggy Meadow Farm or Dutchess Farm) 4-6 ounces Jasper Hill Farm blue cheese, crumbled

Preparation Instructions


Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Spray with non-stick spray. In a large bowl, add the flour, paprika, garlic powder, onion powder, salt, pepper, and milk, and stir until well-combined. Break the head of cauliflower into florets. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on baking sheet. Bake for 20 minutes, flipping halfway. While cauliflower is baking, in a small pan combine over low heat add the hot sauce and butter. Stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower after it has baked for 20 minutes. After brushing with sauce, bake cauliflower for an additional 10-15 minutes or until desired crispiness. Reserve any remaining buffalo sauce for plating. Meanwhile, whisk all salad dressing ingredients together. Add the ½ & ½ last, until you reach desired consistency. Refrigerate 30 minutes to 1 hour before using. To assemble salad, wash and trim both ends off of a bunch of celery and cut into ¼ inch slices. Reserving inner leaves for garnish. Wash, peel and grate carrots. Take iceburg lettuce, remove outer layers and remove core, then cut in half from top to bottom. Lay each half on a cutting board and cut into 3 wedges per side. Take one wedge of lettuce, sprinkle with shredded carrots and sliced celery. Drizzle with ranch dressing and take a couple of buffalo cauliflower florets and arrange them over the salad. Next drizzle with reserved buffalo sauce. Sprinkle with crumbled blue cheese and celery leaves. Enjoy!