Buffalo Cauliflower & Chickpea Bowl | Clean Plates

Ingredients

• For the Cauliflower
• 1 small-medium sized head of cauliflower, chopped into florets
• 1 tablespoon olive oil
• 3 tablespoons hot sauce
• Salt, to taste
• For the Chickpeas
• 1 tablespoon avocado or olive oil
• 1 x 400-g/14-oz. can chickpeas, drained and rinsed
• 1/4 teaspoon garlic powder
• 2 tablespoons hot sauce
• For the Salad
• 1 bunch of Tuscan kale, stems removed and shredded
• 2 tablespoons Tahini-ranch Dressing, plus extra to serve
• 1 large carrot, peeled into ribbons
• 1/2 small red onion, very thinly sliced into half-moons