buffalo cauliflower and chickpea salad
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Buffalo Cauliflower & Chickpea Salad

If you think cauliflower recipes are boring, think again. This cauliflower and chickpea salad with creamy buffalo dressing is packed with flavor!
Prep Time15 mins
Cook Time20 mins
Course: Dinner, Lunch, Side Dish
Cuisine: American
Keyword: buffalo cauliflower, chickpea salad, vegetarian recipes
Servings: 4
Calories: 390kcal


  • 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


  • 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.