Step 1

Preheat oven to 425 degrees

Step 2

Combine all the ingredients in a bowl and whisk well to combine. Taste and adjust seasonings. Set aside in the refrigerator.

Step 3

Set up your dredging station. In one bowl, add panko bread crumbs, salt and pepper. Mix to combine. In a second bowl, add flour. In a third bowl, add non-dairy milk.

Step 4

Dip each cauliflower floret into the non-dairy milk, making sure most of it is coated and wet. Then, dip it into the flour, tapping off any excess flour. Next, dip it back into the milk. Last, into the panko bread crumbs, making sure it is fully coated. Place the coated floret onto a parchment paper lined baking tray and repeat until all the florets are coated.

Step 5

Spray the cauliflower with a bit of cooking spray and bake at 425 degrees for about 20 minutes, flipping them halfway through.

Step 6

Toss the cauliflower with buffalo sauce and bake until crispy and slightly charred on the edges, about 5-10 more minutes.

Step 7

Divide the salad ingredients and the buffalo cauliflower among two shallow bowls. Drizzle with dill ranch dressing and garnish with a bit of fresh dill.

Step 8

ENJOY!