Kickin' Cauliflower Recipe
Shredded kale, romaine, parmesan, roasted cauliflower, avocado, buffalo sauce drizzle, and crispy chickpeas with a side of our garlic-ginger sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Roasted Cauliflower
Crispy Chickpeas
Avocado & Buffalo Sauce
Garlic-Ginger Sauce
Method
Prepare Roasted Cauliflower
Preheat your oven to 425°F (220°C).
In a large bowl, toss cauliflower florets with olive oil, salt, black pepper, and garlic powder until well coated.
Spread the cauliflower evenly on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, until golden and tender, stirring halfway through.
Prepare Crispy Chickpeas
While the cauliflower is roasting, prepare the chickpeas.
In a bowl, combine drained and rinsed chickpeas with olive oil, salt, and smoked paprika.
Spread the chickpeas on another baking sheet and roast in the oven for 20-25 minutes, until crispy, shaking the pan halfway through.
Prepare Salad Base
In a large serving bowl, combine the shredded kale and romaine lettuce.
Once the roasted cauliflower and crispy chickpeas are done, add them to the salad bowl.
Top the salad with grated Parmesan cheese and sliced avocado.
Drizzle & Serve
Drizzle buffalo sauce over the salad to taste.
In a small bowl, whisk together minced garlic, minced ginger, soy sauce, sesame oil, and honey to create the garlic-ginger sauce.
Serve the salad with the garlic-ginger sauce on the side.