Baked Buffalo Cauliflower Salad with Dill Chickpeas

This BAKED BUFFALO CAULIFLOWER SALAD WITH DILL CHICKPEAS is incredibly delicious, filling, and super nutritious. Just look at all of those beautiful colors. I mean, talk about eating the rainbow!

I can’t believe I wasted half my life NOT eating buffalo sauce! Just the smell of it literally caused a weird tingling in my nose and a burning sensation in my eyes. I never understood how so many people could consume this stuff and in such large doses! Well, not sure what made me actually try this orange stuff, but I finally did and I’ll never go back. It’s so dang good…in a really strange way…almost an addiction in the sense that I crave it ALL OF THE DANG TIME!

What’s all in this Colorful Salad?

• Greens – I used a mix of romaine, spinach, and arugula.
• Baked cauliflower drenched in a spicy, vegan-friendly buffalo sauce
• Crispy chickpeas that are sprinkled with dill
• Sliced cucumbers
• Diced celery
• Shredded purple cabbage
• Shredded carrot
• Pickled red onion
• Vegan Ranch – Is there anyone who DOESN’T love this stuff?
• Seeds (optional) – I used sunflower seeds

How to Make this Baked Buffalo Cauliflower Salad

Cut your cauliflower into bite-sized florets. Transfer the cauliflower to a baking sheet and spread out in an even layer. Bake at 400°F for about 30-40 minutes, depending on floret size. Blend together the buffalo sauce, tahini, water, and garlic cloves in a small blender until smooth. Pour the blended buffalo sauce over the roasted cauliflower florets and toss to coat.

How to Roast the Chickpeas for This Buffalo Cauliflower Salad

First, drain and rinse your chickpeas and then spread them out on a clean towel to dry. Fold the bottom half of the towel over the chickpeas and gently roll them back and forth with your hands on top of the towel. Discard any skins that rub off in the process. Transfer dried chickpeas to a baking sheet and drizzle with a little olive oil. Sprinkle on sea salt and place in the oven. Bake for about 30 minutes, or until desired crispiness. Make sure to shake pan every 10 minutes for even cooking. Remove from the oven and spritz with a little more olive oil and add the dried dill. Remember, the chickpeas will continue to crisp up a bit while cooling.

The roasted chickpeas will last for a few days in a lightly covered container or jar. They make great little snacks or wonderful soup and salad toppers!

Vegan Ranch – With Mayo

Coming from a RANCH LOVER – vegan ranch is just as good as any other ranch! And, it’s really easy to make. Just whisk together some vegan mayo, non-dairy milk (plain and unsweetened), lemon juice, minced garlic and shallot, dill, parsley, and some salt and pepper.

Vegan Ranch – With Cashews

If you’d rather not use mayo, try this ranch recipe that uses cashews instead:

• 1 cup cashews, 1 cup water, 1 tablespoon lemon juice, 1 tablespoon dried dill, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon sea salt

Place all ingredients in a high-speed blender and blend until super creamy. If you don’t have a fancy blender, try soaking cashews in boiling water for at least 20 minutes before blending.

What Else Might Fit in This Bowl?

• Roasted red peppers for some smokiness
• Croutons for crunch
• Avocado for heart-healthy fat
• Tomatoes for antioxidants
• Crispy fried onion toppers for even more flavor
• Nuts like cashews for more protein and healthy fats
• Seeds like hemp hearts for more protein and omegas

Fellow buffalo sauce lover? Try these CARAMELIZED BUFFALO BRUSSELS SPROUTS