Buffalo Cauliflower:

• 1 small head of cauliflower, broken into bite-sized florets
• 1 tbsp olive oil
• 2 tbsp gluten free flour
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 4 tbsp vegan butter
• 1/2 cup vinegar-based hot sauce (like Frank's Red Hot)

Vegan Ranch:

• 1/2 cup plain vegan yogurt
• 3-4 tbsp dairy free milk, depending on desired consistency
• 1 tbsp chives, finely chopped
• 1 tbsp dill, finely chopped
• 1/2 tsp salt
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp agave nectar
• Black pepper to taste

Salad assembly:

• 6 cups of mixed greens (5 oz container)
• 1 pint of cherry tomatoes, halved
• 1 avocado, diced
• 1 cup diced cucumber
• 1 cup celery, thinly sliced
• Optional: crispy chickpeas for topping