Sheet Pan Buffalo Cauliflower With Roasted Chickpea

Name: Sheet Pan Buffalo Cauliflower With Roasted Chickpeas And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2
Trim 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.
3
In 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.
4
Roast until the chickpeas begin to get crispy, about 15 minutes.
5
Remove 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.
6
Return to the oven and continue to roast until the kale is crispy, about 10 to 12 minutes.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 small head cauliflower, 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, and more.

Yes, Sheet Pan Buffalo Cauliflower With Roasted Chickpeas And Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sheet Pan Buffalo Cauliflower With Roasted Chickpeas And Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions