In order to bring you the best organic produce, some ingredients may differ from those depicted.

Buffalo cauliflower and chickpeas over kale-cucumber salad

Dairy-Free, Soy-Free, Vegan, Spicy, No Added Sugar, <600 Calories

2 Servings, 430 Calories/Serving

20–35 Minutes

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

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

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)

Nutrition per serving

Calories 430, Total Fat 19g (24% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1010mg (44% DV), Total Carb. 55g (20% DV), Fiber 14g (50% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 15g
Contains: Wheat, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Roast the cauliflower and chickpeas

Heat the oven to 450°F. Line a sheet pan [2 sheet pans] with parchment paper or foil.

Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
Rinse the chickpeas; pat thoroughly dry with a paper towel.

In a large bowl, combine the flour and onion-garlic-paprika blend and season generously with salt and pepper. Slowly add ¼ cup [½ cup] water and stir until a smooth batter forms. Add the cauliflower and chickpeas and toss until well coated. Using a slotted spoon, transfer the cauliflower and chickpeas to the prepared sheet pan [pans].

Roast, stirring halfway through, until the cauliflower is tender and the coating is golden brown, 12 to 15 minutes. While the cauliflower and chickpeas are roasting, prepare the salad.

Make the kale-cucumber salad

Peel the cucumber if desired; cut the cucumber into ½-inch pieces.
Peel and thinly slice enough onion to measure 1 cup [2 cups].
Remove any coarse stems from the kale.

In a large bowl, toss the cucumber, onion, and kale with the Italian vinaigrette; season to taste with salt and pepper.

Finish the cauliflower and chickpeas

Remove the cauliflower and chickpeas from the oven, add half the cayenne pepper sauce, and toss to coat, adding more sauce if desired. Season to taste with salt and pepper.

In a small bowl, season the tahini goddess dressing to taste with salt and pepper.

Serve

Transfer the kale-cucumber salad to individual bowls and top with the Buffalo cauliflower and chickpeas. Spoon over the tahini goddess dressing and serve.

Kids Can!

Line a sheet pan with parchment paper or foil.
Rinse the chickpeas and pat dry.
Measure the onion.
Assemble the salad.
Spoon over the tahini goddess dressing.

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