Southwest Salad with Crispy Barbecue Cauliflower

This Southwest salad with crispy barbecue cauliflower and yogurt ranch is a vegetarian meal that’ll still satisfy all your crispy, greasy cravings.

1 cup plain yogurt
1/3 cup unsweetened almond milk, buttermilk or regular milk
1/4 teaspoon dried dill
1 tablespoon chopped fresh parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
1 head cauliflower, trimmed, cut into florets
1 egg
1/4 cup water
1/2 cup whole wheat flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup barbecue sauce
1/4 red onion, thinly sliced
2 tablespoons apple cider vinegar
1 teaspoon olive oil
1 cup frozen corn
1 14-ounce can black beans, rinsed
1 avocado, diced
4 radishes, thinly sliced
2 roma tomatoes, chopped
2 hearts of romaine, chopped

View the full recipe at Avocado A Day →