Recipe courtesy of an article in Psychologies Magazine (June 2020) and taken from a recipe book called Big Night In: Delicious Themed Menus to Cook & Eat at Home by Ryland, Peters & Small.
A taste bud-tickling vegan dish that’s a riot of flavours. Enjoy as a side, a veggie-filled lunch or a light dinner.
Serves : 4
Ingredients : Tahini Ranch Dressing
(Makes about 175ml)
50g tahini, mixed well
60ml warm water
2 tblsp finely chopped chives
1 tblsp finely chopped parsley
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried dill
1 tsp maple syrup
Juice of 1/2 lemon
1/2 tsp salt
For the Cauliflower :
1 head of cauliflower, chopped into florets
1 tblsp olive oil
3 tblsp hot sauce
Salt, to season
For the chickpeas :
1 tblsp avocado or olive oil
1 x 400g can chickpeas, drained and rinsed
1/4 tsp garlic powder
2 tblsp hot sauce
Salt, to season
For the Salad:
1 bunch cavolo nero, stems removed and shredded
1-2 tblsp ‘Tahini ranch dressing’ plus extra to serve
1 large carrot, ribboned
1/2 small red onion, thinly sliced into half-moons
Preheat the oven to gas mark 7. First make the ‘Tahini ranch dressing’. In a small bowl, beat together all the ingredients until well combined. Or, puree everything in a small food processor. Add a splash more water, if needed, for your desired consistency. Set aside.
Prepare the cauliflower by adding it to a large bowl with the oil and 1 tablespoon of the hot sauce. Season with salt and mix together until the cauliflower is well coated.
Spread on a baking sheet and roast in the preheated oven for 20 minutes. Take out and toss with the remaining 2 tablespoons of hot sauce.
Return to the oven for 5-10 minutes until the cauliflower is lightly browned at the edges.
To make the chickpeas, heat the oil in a large frying pan over a medium-high heat. Add the chickpeas, garlic powder and salt to season.
Cook for 3 minutes, tossing regularly. Stir in 1 tablespoon of the hot sauce and cook, stirring for 2-3 minutes, until the chickpeas start to brown. Remove from the heat and stir in the remaining tablespoon of hot sauce.
Combine the cavolo nero with the ‘Tahini ranch dressing’ in a bowl. Massage the dressing into the cavolo nero until it begins to soften. Toss in the carrot and red onion and mix until everything is coated in the dressing. Divide the salad into bowls and top with the cauliflower, chickpeas and extra dressing.
One thought on “Buffalo Cauliflower and Chickpea Bowl”
This looks delicious!