Buffalo Cauliflower and Chickpeas over Kale-Cucumber Salad

Name: Buffalo Cauliflower and Chickpeas over Kale-Cucumber Salad
Ingredients: ½ head organic cauliflower; 1 cup cooked chickpeas; ¼ cup all-purpose flour; Sunbasket onion-garlic-paprika blend (onion powder - granulated garlic - sweet smoked paprika); 1 organic cucumber; 1 organic red onion; 3 ounces organic shredded kale or other leafy greens; Sunbasket Italian vinaigrette (extra virgin olive oil - red wine vinegar - champagne vinegar - sun-dried tomatoes - garlic - dried oregano - Dijon mustard); ¼ cup Frank’s RedHot cayenne pepper sauce; Sunbasket tahini goddess dressing (tahini - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill)

sunbasket.com

Live life on the veg with “meaty” cauliflower and chickpeas tossed in a light, smoky batter and oven-roasted to crispy goodness.

View full recipe on sunbasket.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.

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Ingredients

½ head organic cauliflower
1 cup cooked chickpeas
¼ cup all-purpose flour
Sunbasket onion-garlic-paprika blend (onion powder - granulated garlic - sweet smoked paprika)
1 organic cucumber
1 organic red onion
3 ounces organic shredded kale or other leafy greens
Sunbasket Italian vinaigrette (extra virgin olive oil - red wine vinegar - champagne vinegar - sun-dried tomatoes - garlic - dried oregano - Dijon mustard)
¼ cup Frank’s RedHot cayenne pepper sauce
Sunbasket tahini goddess dressing (tahini - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill)