Spicy Buffalo Cauliflower and Crispy Chickpeas with Kale
Elevate your weeknight dinners with this Spicy Buffalo Cauliflower and Crispy Chickpeas with Kale dish! This vibrant, fully plant-based recipe features hearty cauliflower steaks drenched in zesty buffalo sauce, complemented by crispy roasted chickpeas that provide lovely texture. Dark, leafy kale adds both color and nutrients, transforming this meal into a nutritious, satisfying creation perfect for vegetarians and meat-lovers alike. Enjoy this delightful medley of flavors and textures that not only fills your stomach but also tantalizes your taste buds, proving that vegetarian meals can be just as exciting as their meat counterparts.
4
Servings
200
Calories
15
Ingredients
Ingredients
Cauliflower
1 small head (Trimmed and sliced into thick steaks)
Olive oil
3 tablespoons (Divided)
Garlic powder
1 teaspoon (Divided)
Onion powder
1 teaspoon (Divided)
Chili powder
1 teaspoon (Divided)
Smoked paprika
1 teaspoon (Divided)
Dried oregano
1 teaspoon (Divided)
Cumin
1/2 teaspoon (Ground)
Salt
1 1/2 teaspoons (Divided)
Black pepper
1 1/2 teaspoons (Divided)
Buffalo wing sauce
1/2 cup (For seasoning cauliflower)
Chickpeas
1 (15 ounce) can (Drained and rinsed)
Kale leaves
4 cups (Chopped)
Blue cheese
1/4 cup (Crumbled)
Scallions
2 (Sliced)
Instructions
1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking.
2
Trim the leaves from the cauliflower and slice it into thick steaks. Cut the steaks in half for easier cooking.
3
In a large mixing bowl, combine the cauliflower with 1 tablespoon of olive oil, 1/2 teaspoon each of garlic powder, onion powder, chili powder, smoked paprika, oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Add 1/4 cup of buffalo sauce and rub thoroughly to coat the cauliflower on both sides.
4
Place the seasoned cauliflower pieces flat on one side of the prepared baking sheet.
5
In a separate bowl, toss the drained chickpeas with the remaining spices, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated. Spread the chickpeas on the same baking sheet, alongside the cauliflower.
6
Roast everything in the oven for about 15 minutes, or until the chickpeas are crispy and the cauliflower is tender.
7
Remove the baking sheet from the oven and place the chopped kale on the empty side. Drizzle with the remaining olive oil and season with the rest of the salt and pepper.
8
Return the baking sheet to the oven and roast for another 10-12 minutes, until the kale becomes crispy and vibrant.
9
Once cooked, remove from the oven and sprinkle with crumbled blue cheese and sliced scallions for garnish. Serve warm and enjoy your flavorful, hearty dish!
Nutrition Information
8.75
Fat
24
Carbs
7.5
Protein
6
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Spicy Buffalo Cauliflower and Crispy Chickpeas with Kale recipe?
It is a vibrant, plant-based dish featuring buffalo-sauced cauliflower steaks, crispy roasted chickpeas, and nutrient-dense kale.
Is this recipe suitable for vegetarians?
Yes, this recipe is explicitly categorized as vegetarian.
Can this recipe be made vegan?
Yes, the recipe is tagged as vegan-friendly; simply omit the blue cheese garnish or use a vegan alternative.
Is this dish gluten-free?
Yes, this recipe is tagged as gluten-free.
How many servings does this recipe yield?
This recipe makes 4 servings.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
What is the total calorie count per serving?
Each serving contains approximately 200 calories.
How much protein is in each serving?
There are 7.5 grams of protein per serving.
What is the fiber content for this dish?
This recipe provides 6 grams of fiber per serving.
How much fat is in one serving?
There are 8.75 grams of fat per serving.
How many carbohydrates are in a serving?
There are 24 grams of carbohydrates per serving.
How do I prepare the cauliflower?
Trim the leaves, slice the cauliflower into thick steaks, and then cut those steaks in half.
What spices are used in the seasoning blend?
The blend includes garlic powder, onion powder, chili powder, smoked paprika, dried oregano, and ground cumin.
What kind of sauce is used for the cauliflower?
The recipe uses 1/2 cup of buffalo wing sauce.
How should the chickpeas be prepared before roasting?
The chickpeas should be drained, rinsed, and tossed with spices, salt, and pepper.
How long should the cauliflower and chickpeas roast initially?
They should roast for about 15 minutes or until the chickpeas are crispy and the cauliflower is tender.
When do I add the kale to the baking sheet?
Add the kale after the initial 15-minute roasting period is complete.
How long does the kale need to roast?
The kale should roast for another 10-12 minutes until it becomes crispy and vibrant.
What garnishes are used for this dish?
The dish is finished with crumbled blue cheese and sliced scallions.
Is this a sheet pan dinner?
Yes, it is designed as a sheet pan dinner for easy preparation and cleanup.
How many ingredients are required?
There are a total of 15 ingredients used in this recipe.
How much olive oil is needed?
The recipe requires 3 tablespoons of olive oil, divided for different steps.
What size cauliflower head should I use?
A small head of cauliflower is recommended for this recipe.
Can I use canned chickpeas?
Yes, the recipe calls for one 15-ounce can of chickpeas, drained and rinsed.
What is the cooking category for this recipe?
It is categorized as a quick meal that takes less than 60 minutes.
Does the recipe include salt and pepper?
Yes, 1.5 teaspoons each of salt and black pepper are used, divided throughout the process.
What type of kale is needed?
The recipe calls for 4 cups of chopped kale leaves.
How many scallions are used for garnish?
Two sliced scallions are used as garnish.
How much blue cheese is required?
The recipe uses 1/4 cup of crumbled blue cheese.
Should I use parchment paper?
Yes, lining the baking sheet with parchment paper is recommended to prevent sticking.