Sheet Pan Buffalo Cauliflower With Roasted Chickpeas and Kale

Total Time: 40 minutes

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

Price per serving: $11.26

Author: Jonathan Melendez


Sheet Pan Buffalo Cauliflower With Roasted Chickpeas and Kale


· 1 small head cauliflower· 3 tablespoons olive oil· 1 teaspoon garlic powder· 1 teaspoon onion powder· 1 teaspoon chili powder· 1 teaspoon smoked paprika· 1 teaspoon dried oregano· 1/2 teaspoon cumin· 1 1/2 teaspoons salt· 1 1/2 teaspoons black pepper· 1/2 cup buffalo wing sauce· 1 (15 ounce) can chickpeas, drained and rinsed· 4 cups chopped kale leaves· 1/4 cup crumbled blue cheese· 2 scallions, sliced


Step 1Preheat oven to 400 degrees. Line a baking sheet with parchment paper.Step 2Trim the leaves of the cauliflower and then slice into thick steaks. Then cut each in half. Place on a large plate in a single layer. Drizzle with 1 tablespoon oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup buffalo sauce. Rub the cauliflower pieces on both sides, and place in a single layer on the prepared baking sheet, to one side.Step 3In a small bowl, toss together the chickpeas, the rest of the spices, 1/2 teaspoon salt and 1/2 teaspoon black pepper until evenly combined. Pour out on the baking sheet off to one side.Step 4Roast until the chickpeas begin to get crispy, about 15 minutes.Step 5Remove from the oven and place the kale leaves on the baking sheet, on the empty side. Drizzle the top with the remaining olive oil and season with the remaining salt and pepper.Step 6Return to the oven and continue to roast until the kale is crispy, about 10 to 12 minutes.