Description
A delicious vegan Buffalo Cauliflower Pasta Salad that’s easy to prepare and perfect for gatherings.
Ingredients
Scale
- 1/2 head cauliflower, finely chopped into bite-sized pieces
- 8 ounces pasta of choice, gluten-free if necessary
- 1 15.5 oz can chickpeas, drained and rinsed (approximately 1 1/4 cups cooked beans)
- 3 ribs celery, thinly sliced
- 2 green onions, thinly sliced
- 1 carrot, peeled and grated
- 2 tablespoons buffalo wing sauce
- 1/21/2 teaspoon garlic powder
- 1/4 cup buffalo wing sauce
- 1/3 cup tahini
- 1/2 cup water
- 1/41/2 teaspoon garlic powder
Instructions
- Roast Cauliflower: Start by preheating your oven to 400 degrees F. Spread the finely chopped cauliflower on a baking tray lined with parchment paper. Roast until golden and tender, about 25 minutes, until it caramelizes and the edges are crispy. Avoid overcrowding the pan to ensure it roasts rather than steams.
- Prepare Pasta: In the large pot, bring salted water to a boil. Add your pasta and cook until it is al dente, about 8 to 10 minutes, depending on the type you use. Drain and rinse the pasta under cold water to keep it from becoming mushy.
- Mix Dressing: In a small bowl, whisk together 2 tablespoons of buffalo wing sauce, 1/3 cup of tahini, and the 1/2 cup of water until smooth. If the dressing is too thick, add additional water in small increments until you reach your desired consistency.
- Combine Ingredients: In a large bowl, toss together the cooked pasta, roasted cauliflower, thinly sliced celery, and green onions. Make sure the ingredients are evenly distributed and gently mix to avoid breaking up the cauliflower too much.
- Add Dressing: Pour the mixed dressing over the pasta and vegetable mixture. Stir well to coat all the ingredients, but be careful not to add too much dressing at once; you want just enough to enhance the flavors without drowning the salad.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and let the salad chill in the fridge for at least 30 minutes before serving. This resting time allows the flavors to meld together beautifully.
- Garnish & Serve: Just before serving, sprinkle some fresh herbs like chopped parsley or additional green onions on top. This adds a nice color and freshness to the dish.
Notes
- Refrigeration: Store leftovers in an airtight container in the refrigerator at temperatures between 32 degrees F and 40 degrees F for up to four days.
- For a creamier texture, you can substitute tahini with dairy-free sour cream or thick coconut yogurt, adjusting the water in the dressing as necessary. If you find that the cauliflower is not roasting evenly, cut it into uniform bite-sized pieces and ensure they are adequately spread out on the baking tray. To prevent mushy pasta, always drain and rinse the pasta under cold water immediately after cooking and keep an eye on the cooking time.
- This salad is best served chilled and does not require reheating. However, if you prefer to serve it warm, place in a heatproof dish and cover with foil, warming gently in the oven at 350 degrees F for about 10 to 15 minutes, taking care not to overheat.
- Serve the salad chilled at a picnic, paired with grilled vegetables, or garnished with avocado slices for added creaminess.
- You may add diced avocado for creaminess, roasted bell peppers for additional flavor, or substitute quinoa for a different base altogether.
- When selecting cauliflower, look for heads that are firm and compact, with tightly closed florets. If tahini is unavailable, remember that dairy-free sour cream or thick coconut yogurt can be used as a substitute, though it will be thicker, so adjust the water in the dressing accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null