Buffalo Cauliflower & Chickpea Salad
Whether you are trying to eat less meat, or just are looking for (mostly) healthy and easy lunch ideas, this recipe is for you. I imagine that one of the hardest things about not eating meat would be missing out on chicken wings. This recipe brings the spirit of buffalo wings into a re-imagined (and delicious!) vegetarian salad. In a world where it seems nearly impossible to come up with a unique recipe, I have to say I am very proud of this Savour the Senses original!
If you think cauliflower recipes are boring, think again. This vegetarian buffalo cauliflower and chickpea salad is loaded with flavor! This recipe is easy to tweak to your own liking. If you are going vegan, you can replace the cream cheese with vegan yogurt. Personally, though, I think the small amount of cream cheese brings a ton of flavor. If cilantro tastes like soap to you, just leave it out! And if you are not a pepperoncini fan… well I’m not sure if we can be friends.
Buffalo Cauliflower & Chickpea Salad
Ingredients
- 6 c Cauliflower Florets
- 1/2 medium Red Onion Sliced
- 1 small Red Bell Pepper Sliced
- 2 cans Chickpeas (Garbanzo Beans) Drained and Rinsed
- 1/2 cup Olive OIl Divided
- 1 1/2 teaspoon Ground Black Pepper Divided
- 1 1/2 teaspoon Salt Divided
- 1/4 cup Sliced Pepperoncini Peppers (Banana Peppers)
- 1/4 cup Cream Cheese
- 2 tablespoons Franks Red Hot Chili Sauce (or other Buffalo Sauce)
- 1 teaspoon Garlic Powder
- 1/4 cup Cilantro Chopped
Instructions
- Preheat the oven to 450F
- Toss the cauliflower, red onion, red bell pepper, and chickpeas with 1/4 cup olive oil, 1 teaspoon salt, and 1 teaspoon ground black pepper. Roast at 450F until slightly charred, 15-20 minutes.
- While the veggies are baking, prepare the dressing. Combine the cream cheese, 1/4 cup olive oil, Frank's Red Hot Chili Sauce, and remaining salt and pepper in a food processor. Blend until smooth. If the dressing is still too thick, add a small amount of water to thin out.
- Let the veggies and chickpeas cool slightly, then toss with the pepperoncini and dressing. Garnish with fresh cilantro before serving.
