Packed with protein from the hemp hearts, chickpeas and quinoa, phytonutrients and crunch from the fresh veggies, and loads of flavor from the crispy, spicy, tangy cauliflower, this salad hits the spot in more ways than one.


Vegan, gluten free, dairy free

Recipe by Jentry Lee Hull adapted from Hot for Food and Sid Garza-Hillman  


  • 1 head cauliflower, broken/cut into florets
  • ½ cup almond flour
  • ½ cup oat flour
  • ½ tsp. pink salt
  • 2 tsp. garlic powder
  • ½ tsp. cayenne
  • ½ tsp. paprika
  • ½ tsp. Old Bay seasoning
  • 1 tsp. onion powder
  • 1 cup plant milk (use plain unsweetened)
  • 1 cup buffalo sauce (I used Wing Time, from Whole Foods)
  • 2 tsp. melted dairy-free butter or refined coconut oil (I used Miyoko’s Kitchen European Style Cultred Vegan Butter)


  • 1 head romaine lettuce, chiffonade
  • 4 large handfuls baby kale or other dark, leafy greens
  • 1 cucumber, sliced
  • 1 cup cherry tomatoes, sliced
  • 2 carrots, shredded
  • ¼ red onion, thinly sliced
  • ½ bell pepper, sliced
  • 1 cup cooked chickpeas, rinsed and drained
  • 1 cup cooked and cooled quinoa
  • 3 Tbsp. hemp hearts


  • 2 cups raw cashews, soaked in boiling water for 15 minutes*
  • 1 ½ to 2 cups water, depending on your consistency preference
  • Juice from 1 lemon
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. nutritional yeast
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. cayenne
  • ½ tsp. ground white pepper
  • 1 tsp. dried dill or 1 Tbsp. fresh dill
  • 1-2 tsp. pink Himalayan salt, or to taste


  • Preheat oven to 450 °
  • Line a baking sheet with parchment paper.
  • Rinse and break cauliflower into bite-sized florets.
  • In a large mixing bowl, whisk together almond/oat flours, salt, garlic powder, cayenne, paprika, Old Bay seasoning, onion powder, and plant milk.
  • Dip and coat each floret in the mixture and shake off any excess before laying out on the lined baking sheet. Repeat until all florets are coated.
  • Bake for 15 minutes at 450 °
  • Flip and bake for another 12-15 minutes, or until florets are browned around the edges.
  • Meanwhile, combine wing sauce and melted butter/coconut oil in a large mixing bowl.
  • Remove cauliflower from the oven, once cooked for about 25-30 minutes, and let sit for about 5 minutes.
  • Using a spatula, transfer cauliflower from the baking sheet to the wing sauce mixture and toss to evenly coat.
  • Place sauced cauliflower back onto lined baking sheet and cook for another 15 minutes. Flip and cook for another 12-15 minutes or until crisp and browned on the edges.
  • Remove from heat and let sit for a few minutes before serving.



  • Rinse, cut and prepare the salad ingredients.
  • Combine in a large mixing bowl and toss with dressing.
  • Transfer to serving bowls, top with Crispy Buffalo Cauliflower bites and enjoy!



  • Soak cashews in boiling water for 15 minutes or *for at least one hour at room temp.
  • In a high-powered blender or food processor, combine soaked cashews and remaining ingredients and blend until creamy and smooth.
  • Adjust seasoning to taste.
  • Store leftovers in an airtight container in the fridge for up to 1 week.



Thrive on,

Coach Jentry


Gumsaba Fitness Class schedule Saturday 01/28/17

8AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Carrie – HIIT & Run Saturday

8:30 AM Saturday Co-Ed Boot Camp – Coach Jentry – AMRAP ATTACK