web analytics

Buffalo Cauliflower and Roasted Chickpeas Two Ways

Roast cauliflower and chickpeas together on a sheet pan. Toss with buttery, vinegary Buffalo sauce. Serve on a salad or as finger food with creamy blue cheese dressing. Aww yeah.

Buffalo Cauliflower and Roasted Chickpeas | Umami GirlEvery few years I get totally into this buffalo cauliflower and roasted chickpeas salad. It isn’t highbrow, let’s just start with that. The components are honest — cauliflower, chickpeas, greens, tomatoes, some good-quality blue cheese. And look, I even made it appear somewhat respectable in the photos. But at its core this thing is a big, beautiful mess.

In a good way. I think.

Buffalo Cauliflower and Roasted Chickpeas | Umami GirlI first made this recipe for Serious Eats back in 2010 and served it up alongside some text that makes me blush a little bit to read these days. A brainy head of cauliflower that likes to be Buffaloed and all that. Let’s just look the other way, shall we?

You’ll find some battered and fried buffalo cauliflower recipes out there and some battered and baked ones, too. This isn’t one of those. These chickpeas and cauliflower florets come by their modest crunch honestly.

Buffalo Cauliflower and Roasted Chickpeas | Umami GirlI’m a fan. Hope you will be too.

Talk to you soon.

Carolyn xx

Buffalo Cauliflower and Roasted Chickpeas (Appetizer or Salad)

Preparation 00:05 Cook Time 00:35 Total Time 0:40
Serves 2     adjust servings


  • 1 large head cauliflower, cut into florets
  • 1 15.5-ounce can chickpeas, drained, rinsed and patted dry
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 tablespoons butter, melted
  • 1 tablespoon Frank's Red Hot Original, plus more to taste
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 2 teaspoons apple cider vinegar
  • 2 ounces good-quality blue cheese (such as Roquefort), crumbled
  • 4 cups baby spinach or other greens, optional
  • 1 cup halved cherry tomatoes, optional


Preheat oven to 425°F with a rack in the center. Toss the cauliflower florets and the chickpeas with the olive oil on a rimmed baking sheet. Sprinkle generously with salt and pepper. Roast, turning once halfway through, until the cauliflower is tender and browned in spots, about 35 minutes.

Meanwhile, combine the sour cream, mayonnaise, vinegar, and blue cheese in a small bowl. Stir all ingredients together with a fork, breaking up any large chunks of blue cheese as you go.

Mix together the melted butter and Frank's Red Hot in a small bowl. Pour over the cauliflower and chickpeas and toss to combine. Serve immediately, either on a platter with the dressing on the side or tossed with the greens and tomatoes.


2 reviews


Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

Error: Access Token is not valid or has expired. Feed will not update.
This error message is only visible to WordPress admins

There's an issue with the Instagram Access Token that you are using. Please obtain a new Access Token on the plugin's Settings page.
If you continue to have an issue with your Access Token then please see this FAQ for more information.