Happy New year peeps. I come to you with a Vegan Buffalo Cauliflower & Chickpea Salad recipe. Urgh, another salad you say. Well if it is any consolation it is the kind of salad that will almost make you happy it is January. It is hearty, comforting and that tahini sauce is everything. So whatever it is you are eating in January, this can easily work with most plans - Whole 30, Veganuary, plant-based, or staying far away from labels. For me, I want to really eat food that makes me 'feel good'. Food that satiates me, hugs me and energizes me. And after the debauchery last month, this salad is all I want to eat.
The New Nourshing Cookbook Review
This recipe of vegan buffalo cauliflower is from The New Nourishing, a book I have put to good use in the past year. I love Leah's approach to cooking and eating, she is all about
Personally, I love a good salad especially when it holds up for lunch. This salad is one of my favourite because it is slathered with a creamy tahini ranch dressing and hot sauce. It has all the buffalo wings feels (perfect for super bowl maybe? or am I pushing it), what's not to love about that. I think it is super practical for any weeknight.
Tips for Storing and Reheating
This vegan buffalo cauliflower tastes best when eaten fresh. That said, I recommend storing the contents of this separately. Reheat the cauliflower in a 400F oven for 5 minutes, do not reheat in a microwave, it will become soggy.
I also love the Vegan Cauliflower wings on Brita's blog it is perfect for weeknight too.
If you are looking for other cauliflower recipes also check this delicious Butter Chicken cauliflower recipe on my blog
For the Cauliflower
- 1 small-medium sized head of cauliflower
- 2 tablespoons olive oil
- 4 - 5 tablespoons hot sauce
- salt, to taste
For the Chickpeas
- 1 tablespoon avocado or sunflower oil
- 1 can chickpeas, drained and rinsed (400 g)
- ½ teaspoon garlic powder
- 2-3 tablespoons hot sauce
For the Salad
- 1 bunch tuscan or lacinato kale, stems removed and shredded
- 1 large carrot, peeled into ribbons
- ½ small red onion, thinly sliced into half- moons
Tahini Ranch Sauce
- ¼ cup tahini, well mixed (50g)
- ¼ cup warm water (60ml)
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried dill
- 1 teaspoon maple syrup
- freshly squeezed juice of half a lemon
- ½ teaspoon salt
- few grinds of pepper
Preheat the oven to 425 F
In a large bowl combine cauliflower with olive oil and 2 tablespoons hot sauce. Season with salt and mix till cauliflower is well coated. Spread out on a baking sheet and roast in the preheated oven for 25 minutes.
Take out and toss with the remaining hot sauce. Return to the oven for another 10 minutes until the cauliflower is lightly browned at the edges.
While the chickpeas are roasting prepare the tahini ranch dressing, by combining all the dressing ingredients in a bowl and whisking it till it is smooth and well combined. Add a touch of water, if needed, to thin out to your desired consistency.
To make the chickpeas, heat oil in a large frying pan over medium heat, then add the chickpeas and garlic powder and season with salt. cook for 3-4 minutes, tossing regularly. Stir in 1 tablespoon of the hot sauce and cook for another 2-3 minutes, until the chickpeas are starting to brown. Remove from heat and stir in the remaining hot sauce.
Combine the kale with 2 tablespoons of tahini dressing in a large bowl. Massage into the kale for 2 minutes until it begins to soften a little. Toss in the carrot and red onion and mix until everything is well coated in the dressing. divide the salad into bowls and top with cauliflower, chickpeas, and extra tahini ranch.