BBQ Cauliflower Southwest Salad

1. Prepare the BBQ Cauliflower: Toss 1 cup of chopped cauliflower florets with 1/3-1/2 cup barbecue sauce and 2 tablespoons olive oil. Spread them out onto a baking sheet and bake at 375°F (190°C) for 20-25 minutes until soft. Set aside and let cool completely.
2. Prepare the Vegan Buttermilk: In a small bowl, mix 3 tablespoons of oat milk with 1 tablespoon of apple cider vinegar (ACV) and let it sit for 5 minutes to curdle and create a vegan buttermilk.
3. Prepare the Vegan Cashew Ranch Dressing: In a bowl, combine 1/3 cup plain unsweetened cashew yogurt, the prepared vegan buttermilk (oat milk + ACV mixture), 1 tablespoon dijon mustard, 2 tablespoons lemon juice, 1 tablespoon dried dill, and sea salt to taste. Whisk until well combined.
4. Assemble the Salad: Add the cooled BBQ cauliflower, 1/2 cup chopped romaine, 1/2 cup shredded carrots, 1/2 cup shredded red cabbage, 1/2 cup corn, 1/2 cup rinsed and drained black beans, and 1 cubed avocado to a large serving bowl.
5. Dress and Serve: Pour the vegan cashew ranch dressing over the salad ingredients and toss to combine. For best flavor, let the salad sit for an hour or even overnight, allowing the veggies to absorb the dressing. Serve cold and enjoy!