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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 Girl

Every 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 Girl

I 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 Girl

I’m a fan. Hope you will be too.

Talk to you soon.

Carolyn xx

Buffalo Cauliflower and Roasted Chickpeas (Appetizer or Salad)

Preparation 0:05 2017-04-24T00:05:00+00:00 Cook Time 0:35 2017-04-24T00:35:00+00:00 Total Time 0:40 2017-04-24T00:40:00+00:00
Serves 2     adjust servings

Ingredients

  • 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

Instructions

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.

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Buffalo Cauliflower and Roasted Chickpeas | Umami Girl
Nutrition Facts
Serving Size 100g
Amount Per Serving As Served
Calories 333 Calories from fat 277
% Daily Value
Total Fat 31 48%
Saturated Fat 6 30%
Carbohydrate 10 3%
Protein 6
Sodium 371 15%
Dietary Fiber 2 8%
Sugars 5
Cholesterol 2 1%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000 2500
Total Fat Less than 65g 80g
Sat Fat Less than 25g 80g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

WELCOME TO UMAMI GIRL!

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.

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