Buffalo Cauliflower Pasta Salad

Print

clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Buffalo Cauliflower Pasta Salad

Buffalo Cauliflower Pasta Salad


Ingredients

Scale

For the Roasted Cauliflower:

  • ½  head cauliflower, finely chopped into bite-sized pieces
  • 2 tbsp vegan buffalo wing sauce
  • ½  tsp garlic powder

For the Pasta Salad:

  • 8 oz (225 g) pasta of choice, gluten-free if necessary
  • 1 15 oz (440 g) can chickpeas, drained & rinsed (~1 ¼ cups cooked beans)
  • 3 ribs celery, thinly sliced
  • 1 carrot, peeled & grated
  • 2 green onions, thinly sliced
  • ¼ packed cup chopped dill, parsley, or cilantro (optional)

For the Dressing:

  • ⅓ cup (80 g) tahini
  • ¼ cup (60 ml) vegan buffalo wing sauce
  • ½  cup (120 ml) water
  • ¼ tsp garlic powder

Instructions

  1. Prep: Preheat the oven to 425F & line a baking tray with parchment paper or a silicone mat. Bring a large pot of salted water to a boil for the pasta.
  2. Roast the Cauliflower: add the chopped cauliflower to a large bowl, then add in the buffalo sauce and garlic powder. Use a spatula to toss everything around until the cauliflower is evenly coated. Transfer to the lined baking tray and spread evenly across it. Bake in the top rack of the oven for 25-27 min, until some of the edges are golden brown.
  3. Cook the Pasta: once the water comes to a boil, add the pasta and cook until al dente, according to the package instructions. Drain the pasta and carefully rinse with cold water, so it can come down to room temp. Set aside.
  4. Make the Dressing: In the meantime, prep the remaining veggies and make the dressing. Whisk the tahini, buffalo sauce, water, & garlic powder together in a bowl until smooth & creamy. Some tahini brands are thicker than others, so if your dressing is too thin, add water in 1-tbsp increments and whisk well, until the dressing reached your desired consistency
  5. Assemble: add the pasta & roasted cauliflower to a large bowl along with the chickpeas, celery, carrot, green onion, & fresh herbs (if using). Pour the dressing over the salad & mix well, until everything is evenly coated with dressing.
  6. Serve & Store: transfer to a serving dish & serve as desired; leftovers will keep in the fridge for up to 4 days before they begin to dry out.

Notes

Find more of Caitlin’s recipes on @frommybowl.

This Buffalo Cauliflower Pasta Salad isn’t the only way to make cauliflower exciting! Explore its versatility with these recipes:

Comments

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Filipino Pandesal

Food Stories is a new column in which Best...

10 Vegan Ghanaian Recipes You Need to Try

Culture Tuesday is a weekly column in which Best of...

Click here to view all of our latest recipes and articles.