Moderation and indulgence collide with this spicy, crunchy, and nutritious salad!
Preheat oven to 400°F. Arrange left-over Cauliflower Buffalo Wings on a sheet pan.
While the oven heats, prepare the salads, splitting the lettuce, corn, roasted red pepper, red onion, and grape tomatoes between two large bowls.
When the oven reaches 400°F, insert the pan of cauliflower. Wait 10 minutes until crispy.
Remove from oven, and top the salads with the cauliflower. Drizzle with vegan blue cheese, and enjoy!
I use Melissa's Produce Roasted Red Peppers to save time, and Daiya Blue Cheeze for the blue cheese dressing.