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Colorful Buffalo Cauliflower Salad in Bowl

Baked Buffalo Cauliflower Salad with Dill Chickpeas

MN Veg Head
This BAKED BUFFALO CAULIFLOWER SALAD WITH DILL CHICKPEAS is incredibly delicious, filling, and super nutritious. Just look at all of those beautiful colors. Talk about eating the rainbow!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Salad
Cuisine American, Vegan
Servings 4 Servings
Calories 286 kcal

Ingredients
  

Buffalo Cauliflower

  • 1 Head Cauliflower Cut into bite-sized florets
  • ½ Cup Vegan Buffalo Sauce Like Frank's Red Hot
  • 2 tablespoon Tahini Or vegan butter
  • 2 Garlic Cloves
  • ¼ Cup Water

Dil Chickpeas

  • 1 15-ounce Can Chickpeas
  • 1 teaspoon Olive Oil
  • 1 teaspoon Dried Dill
  • ¼ teaspoon Sea Salt

Vegan Ranch

  • ½ Cup Vegan Mayo
  • ¼ Cup Non-Dairy Milk Plain and Unflavored
  • 1 teaspoon Lemon Juice
  • 2 Garlic Cloves Minced
  • 1 tablespoon Shallot Minced
  • ½ teaspoon Dried Dill
  • ½ teaspoon Dried Parsley
  • ¼ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper

Salad

  • 2 Heads of Romaine (or any other greens) Chopped
  • 2 Celery Stalks Sliced
  • 1 Small Cucumber Sliced
  • 1 Carrot Shredded
  • 1 Cup Purple Cabbage Shredded
  • Plain or Pickled Red Onion Optional
  • Sunflower Seeds Optional

Instructions
 

Buffalo Cauliflower and Dill Chickpeas

  • Preheat oven to 400°F
  • Spread cauliflower florets out evenly on a baking sheet, saving room for the chickpeas
  • Drain and rinse chickpeas. To dry, spread them out on a clean towel. Fold bottom half of towel over the chickpeas and gently roll back and forth with your hands on top of the towel. Discard the skins that rub off.
  • Transfer dried chickpeas to the other half of baking sheet with cauliflower. Lightly drizzle cauliflower and chickpeas with olive oil and sea salt
  • Bake cauliflower and chickpeas for about 30-40 minutes. Stirring or shaking pan every 10 minutes to evenly roast
  • 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
  • Once chickpeas are done, spritz with oil and sprinkle on dried dill. Chickpeas will continue to crisp up as they cool

Vegan Ranch

  • Whisk all ingredients together and set aside

Salad

  • Divide salad ingredients into 4 bowls. Top with roasted buffalo cauliflower, dill chickpeas, and ranch.

Nutrition

Calories: 286kcalCarbohydrates: 14gProtein: 4gFat: 24gSaturated Fat: 3gSodium: 1423mgPotassium: 444mgFiber: 3gSugar: 4gVitamin A: 4116IUVitamin C: 50mgCalcium: 81mgIron: 1mg
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