Buffalo Cauliflower

gluten free | vegetarian | nut free | soy free | egg free

35 minutes or less

What you’ll need:

1 head cauliflower, broken into florets

1 can chickpeas, drained and rinsed

1 Tbsp olive oil

parchment paper

For dry seasoning:

2 tsp garlic powder

1 tsp cumin

1 tsp paprika

¼ tsp sea salt

¼ tsp black pepper

For buffalo sauce:

1 c hot sauce (Frank’s, or similar brand)*

1/2 pound baby spinach

6-8 stalks celery, sliced into sticks

2 oz bleu cheese, crumbled

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Preheat oven to 350*

Toss cauliflower & chickpeas in Olive oil & dry seasoning. Spread evenly in a roasting pan lined with parchment paper. Pop in the oven for 20 minutes.

While cauliflower roasts, combine spinach with about an inch of water. Turn on heat, cook to wilt. Drain & set aside.

Toss roasted cauliflower with hot sauce. Pop back into the oven for a final 10 minutes.

Serve buffalo cauliflower & chickpeas in a bowl with cooked spinach, crumbled bleu & celery. Turn up the heat with a friend!

Serves 2 as a main, more as a side

*Always read your ingredient labels and double check for allergens!