Recipe: Buffalo Roasted Cauliflower and Chickpeas with Ranch Dressin'

Buffalo Roasted Cauliflower and Chickpeas with Ranch Dressin'

makes about 8 cups

 

1 cup well-flavored vegetable stock             

2 tbsp extra virgin olive oil

2 tbsp nutritional yeast          

2 tsp black pepper

1 28oz can garbanzo beans    

1 medium head cauliflower  

1 - 1.5 cup buffalo sauce             

1 bunch scallions

1/2 cup carrots, peeled and diced

1/2 cup celery, diced

1 cup Ranch or Bleu "Cheese" Dressin' for drizzling 

 

Preheat oven to 400f. Oil a baking sheet or shallow baking dish with olive oil. Drain and rinse chickpeas thoroughly and transfer to medium bowl. Destem and chop cauliflower into medium florets, add to chickpeas and toss. Whisk together vegetable stock, EVOO, nutritional yeast, and black pepper.

Pour sauce over chickpeas and cauliflower, then transfer mixture to the oiled pan, drizzling with extra sauce. Bake for 10 minutes, stir, then bake an 

additional 5 minutes, until cauliflower is softening. Drizzle with buffalo sauce, toss again, and bake an additional 10-12 minutes, until sauce reduces and cauliflower florets are cooked thoroughly. Sprinkle with scallions, carrots and celery, drizzle with Ranch, and serve hot.

 

Ranch Dressin'

makes about 4 cups 

 

2 cups cashews, soaked overnight, drained

1 1/2 cups water

1 lemon juiced

1/3 cup apple cider vinegar

1/3 cups ev olive oil

1 tbl maple syrup

3 cloves garlic, minced

1 tbl white onion, minced

1 tsp dill, dried

1 tbl sea salt

1/2 tsp basil, dried

1/2 cups parsely, minced

1 tbl dill, fresh

1/2 tsp ground black pepper

2 stalks green onion, green parts only, minced

Blend first 11 ingredients until very smooth, add last 4 ingredients, pulse blender 4-6 times to chop herbs and mix dressing thoroughly. Chill before serving.

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