2tablespoonsFranks Red Hot Chili Sauce(or other Buffalo Sauce)
1teaspoonGarlic Powder
1/4cupCilantroChopped
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.