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buffalo cauliflower and chickpea salad

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!
5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Course Dinner, Lunch, Side Dish
Cuisine American
Servings 4
Calories 343 kcal

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.
Keyword buffalo cauliflower, chickpea salad, vegetarian recipes