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Spicy buffalo cauliflower, peppery pecorino romano cheese, garlicky croutons, and crisp romaine lettuce all tossed in the most delicious and simple homemade black pepper and pecorino caesar dressing. Buffalo Cauliflower Caesar Salad has those fresh flavors and quality ingredients that will have you feeling like you’re eating a restaurant level salad.
Who out there is guilty of buying expensive restaurant salads all the time, when you could make a just as delicious salad at home? 🙋🏽♀️ It’s me, I am guilty!
When we lived in Charleston I ate at Verde, an amazing salad restaurant weekly. I was obsessed with their caesar dressing and buffalo cauliflower, but every time I went I spent at least $15. My stomach was happy, but my wallet was not.
I went to work in the kitchen to make a restaurant quality salad at home and man did I nail this recipe with fresh ingredients, seasoning, and a killer homemade dressing for half the cost.
BLACK PEPPER & PECORINO DRESSING
Dressing is the most important element of a salad. If you are like me, if the dressing is “mehh” then I will eat a few bites, and the salad will end up in the trash. This Black Pepper and Pecorino Caesar dressing has so much flavor I end up eating every last bit of my Buffalo Cauliflower Caesar Salad.
FOOD PROCESSOR
The first step to making a creamy salad dressing is to make a dressing base. For this dressing we are going to make a mayo style base.
***You can also use a store bought mayonnaise for the base, but it will change the flavor of your dressing.***
To your food processor, add one egg and process until the whites and yolk are combined. Once the egg is combined, slowly add one cup of avocado oil while still processing. When all of the avocado oil is combined with the egg, the mixture should have a thick consistency. Congratulations, you just made homemade mayonnaise!
To the mayo base, that should still be in your food processor or if you are using store bought add your mayo now (about one cup), add the juice of one lemon, two teaspoons of anchovy paste, three minced garlic cloves, two teaspoons of dijon mustard, half a teaspoon of salt, half a teaspoon of pepper, one-fourth cup of pecorino romano cheese, and one tablespoon of red wine vinegar. Process all of the ingredients for about fifteen seconds or until all ingredients are combined.
Transfer the Black Pepper and Pecorino Caesar Dressing to a storage container, I like to use a mason jar, and refrigerate while you are making the salad. Dressing will last in the refrigerator for three to four days.
WHISK
You don’t have a food processor? No problem! Black Pepper and Pecorino Caesar dressing will still be easy to make, just will take a little more (wo)man power.
The first step to making a creamy salad dressing is to make a dressing base. For this dressing we are going to make a mayo style base.
***You can also use a store bought mayonnaise for the base, but it will change the flavor of your dressing.***
To a medium sized bowl, add one egg and whisk until the whites and yolk are combined. Once the egg is combined, slowly add one cup of avocado oil while still whisking. Whisk three to five minutes. When all of the avocado oil is combined with the egg, the mixture should have a thick consistency. Congratulations, you just made homemade mayonnaise!
To the mayo base, that should still be in your bowl or if you are using store bought add your mayo now (about one cup), add the juice of one lemon, two teaspoons of anchovy paste, three minced garlic cloves, two teaspoons of dijon mustard, half a teaspoon of salt, half a teaspoon of pepper, one-fourth cup of pecorino romano cheese, and one tablespoon of red wine vinegar. Whisk all of the ingredients for about fifteen seconds or until all ingredients are combined.
Transfer the Black Pepper and Pecorino Caesar Dressing to a storage container, I like to use a mason jar, and refrigerate while you are making the salad. Dressing will last in the refrigerator for three to four days.
BAKED BUFFALO CAULIFLOWER
Ok guys, this buffalo cauliflower is so good that I could honestly eat it by itself.
Preheat your oven to 400°. While your oven is heating up, chop up one head of cauliflower. You could also use one bag of pre-chopped cauliflower.
To a baking dish, add the chopped cauliflower, half a cup of your favorite hot sauce, half a teaspoon of garlic powder, and one-fourth a teaspoon of pepper. Mix until all of the cauliflower is coated.
Bake for 20-25 minutes. Eat hot or refrigerate, it is up to you! I prefer buffalo cauliflower on my salad to be cold.
HOMEMADE CROUTONS
Who else snacks on croutons? I swear when I make a homemade salad I end up eating half the bag before I even finish my salad. These homemade croutons are even more snackable than store bought.
Preheat your oven to 350°. If you just made your buffalo cauliflower, just turn the heat down because these homemade croutons take less than five minutes to bake.
While your oven is preheating, cut half a baguette into cubes. Toss the cubed baguette in two teaspoons of olive oil, one teaspoon of garlic salt, and one tablespoon of pecorino romano cheese.
Bake your croutons for 5-8 minutes or until crispy and delicious.
BUFFALO CAULIFLOWER CAESAR SALAD
Ingredients
BLACK PEPPER AND PECORINO CAESAR DRESSING
- 1 Egg
- 1 cup Avocado Oil Primal Kitchen
- 1/4 cup Pecorino Cheese grated
- 1 Lemon juiced
- 2 tsp Anchovy Paste
- 3 Garlic Cloves minced
- 2 tsp Dijon Mustard
- 1 Tbsp Red Wine Vinegar
- 1/2 tsp Salt or to taste
- 1/2 tsp Pepper or to taste (fresh cracked)
BUFFALO CAULIFLOWER
- 1 Head of Cauliflower
- 1/2 cup Buffalo Sauce Frank's Red Hot
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Pepper
CROUTONS
- 1/2 Baggette cubed
- 2 tsp Avocado Oil or Olive Oil
- 1 tsp Garlic Salt
- 1 Tbsp Pecorino Cheese grated
OTHER INGREDIENTS
- Romaine Lettuce 1 stalk
- Pecorino Cheese shaved
Instructions
BLACK PEPPER & PECORINO DRESSING
- Mayo: To your food processor, add 1 egg and process until the whites and yolk are combined. Once the egg is combined, slowly add 1 cup of avocado oil while still processing, until thick. Or start with premade Mayo.
- To your mayo (still in the food processor) add the juice of 1 lemon, 2 tsp anchovy paste, 3 minced garlic cloves, 2 tsp of dijon mustard, 1/2 tsp salt, 1/2 tsp pepper, 1/4 cup of pecorino cheese, and 1 Tbsp red wine vinegar. Process all of the ingredients for about fifteen seconds or until all ingredients are combined.
- Transfer the Black Pepper and Pecorino Dressing to a storage container and refrigerate while you are making the salad.
BAKED BUFFALO CAULIFLOWER
- Preheat your oven to 400°.
- While your oven is heating up, chop up one head of cauliflower.
- To a baking dish, add the chopped cauliflower, 1/2 cup of your favorite hot sauce, 1/2 tsp garlic powder, and 1/4 tsp pepper. Mix until all of the cauliflower is coated.
- Bake for 20-25 minutes.
HOMEMADE CROUTONS
- Preheat your oven to 350°. If you just made your buffalo cauliflower, just turn the heat down because these homemade croutons take less than five minutes to bake.
- Cut 1/2 of a baguette into cubes. Toss the cubed baguette in 2 tsp avocado or olive oil, 1 tsp garlic salt, and 1 Tbsp pecorino cheese.
- Bake for 5-8 minutes, until brown and crispy.
BUFFALO CAULIFLOWER CAESAR SALAD
- Chop 1 stalk of romaine and add to a bowl
- Shave desired amount of pecorino cheese with a vegetable peeler or mandoline.
- Top romaine with about 1/2 cup of buffalo cauliflower (or as much as you want), 1/4 cup of croutons, 1/4 cup of shave pecorino cheese, and 2 Tbsp of black pepper and pecorino dressing.
- Toss everything together and enjoy!
FINDING FLAVOR COMMUNITY
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