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This recipe for VEGAN BUFFALO CAULIFLOWER PASTA SALAD | GLUTEN FREE SUMMER POTLUCK RECIPE, by , is from Sharon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sharon Moore



2 tbsp olive oil
1 head cauliflower cut into florets
1 lb gluten free or whole grain fusilli or penne
2-4 carrots depending on size, peeled and diced
4 stalks celery diced
3 tbsp chives minced


1/2 cup hot sauce I use Frank's
1/2 cup extra virgin olive oil
6 tbsp agave or honey
2 tbsp lemon juice
Salt to taste

Ranch Sauce:

1/2 pack ranch dip seasoning mix
1 cup vegan plain yogurt


1) Preheat oven to 450 F.

2) Spread the cauliflower florets onto a baking sheet with olive oil and roast for 20 minutes, turning and tossing once.

3) Meanwhile, cook the pasta according to the box's directions. Transfer to a large bowl.

4) Add the carrots, celery, and cauliflower to the pasta.

5) In a bowl, mix together the hot sauce, oil, agave, lemon and salt to taste. Toss generously with the pasta salad.

6) In another small bowl, mix together the seasoning mix and yogurt. Transfer to a piping bag.

7) To serve, drizzle the ranch sauce over the pasta salad and top with the minced chives

Number Of Servings:
Number Of Servings:
8 to 12
Preparation Time:
Preparation Time:
10 min Cook 20 min
Personal Notes:
Personal Notes:
This is a crazy simple recipe but will IMMEDIATELY become your go-to pasta salad without a doubt regardless of whether or not you’re vegan or gluten free. To make this gluten free vegan buffalo cauliflower pasta salad, you’ll want to start by roasting a head of cauliflower at a super high heat until caramelized and golden. Then I simply add it to a bowl full of gluten free fusilli, penne or macaroni, along with some chopped up carrots and celery.




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