Vegan Buffalo Cauliflower Salad with Tahini Ranch
Ingredients
Tahini Ranch
-
¼
cup
tahini
-
¼
cup
fresh lemon juice
-
¼
cup
filtered water
-
1
teaspoon
grainy mustard
-
1
teaspoon
garlic powder
-
½
teaspoon
nutritional yeast
-
1
sprig
fresh dill, minced
-
1
piece
green onion, minced
-
to taste
sea salt
-
to taste
ground black pepper
Salad
-
3
heaped cups
small cauliflower florets
-
2
teaspoons
avocado oil
-
1
tablespoon
Buffalo-style hot sauce
-
1
teaspoon
smoked paprika
-
1
cup
cooked chickpeas
-
2
stalks
celery
-
½
small
red onion
-
1
medium head
red leaf lettuce
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment.
- In a bowl, mix tahini, lemon juice, water, mustard, garlic powder, nutritional yeast, green onion, dill, salt, and pepper to create the tahini ranch dressing.
- Place cauliflower florets on the baking sheet, drizzle with 1 teaspoon of oil and Buffalo sauce, and sprinkle with ½ teaspoon smoked paprika, salt, and pepper. Toss to coat and roast for 15 minutes.
- Toss chickpeas with remaining oil, ½ teaspoon smoked paprika, salt, and pepper.
- After 15 minutes, toss the cauliflower and add the chickpeas to the baking sheet. Roast for another 15 minutes until browned.
- Slice celery and red onion, and chop the lettuce.
- To serve, layer lettuce, celery, and red onion on plates, top with roasted cauliflower and chickpeas, and drizzle with tahini ranch.
Nutrition Facts (estimated)
Servings
2-4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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