SERVES: 2 as a main
TAHINI RANCH INGREDIENTS:
¼ cup Ceres Organics Tahini
¼ cup fresh lemon juice (from about 1 lemon)
¼ cup filtered water
1 tsp wholegrain mustard
1 tsp garlic powder
½ tsp CeresOrganics nutritional yeast
1 onion, finely diced
2 Tbsp of fresh dill, finely chopped
sea salt & ground black pepper, to taste
BUFFALO CAULIFLOWER SALAD:
3 heaped cups small cauliflower florets (from about ½ a large head)
2 tspcoconut oil
1 Tbsp Ceres Organics Sriracha
1 tsp smoked paprika
400g Ceres Organics chickpeas, drained
2 stalks celery
½ small red onion, peeled
1 medium head lettuce
Preheat the oven to 180 degrees C and line a baking sheet with parchment paper.
To make the tahini ranch dressing: In a bowl, whisk together all of the ingredients for the dressing until well combined. If the dressing is too thick this can be loosened by adding some water.
Place the cauliflower florets on the baking sheet. Mix together 1tsp of the oil, sriracha, ½ tsp salt, smoked paprika, & pepper in a small dish. Pour this over the cauliflower florets and toss to coat. Place in the preheated oven for 15 mins.
In another bowl, toss the chickpeas with remaining teaspoon of oil, ½ teaspoon smoked paprika, salt, and pepper.
After 15 minutes remove the cauliflower from the oven and give it a light mx. Move the cauliflower to one side of the baking tray and add the chickpeas to the empty half. Place back into the oven for another 15mins or until the chickpeas are slightly crisp and the cauliflower is browned.
Thinly slice the celery and red onion. Roughly chop the lettuce.
To serve, heap the plates with lettuce, celery, and red onions. Carefully transfer the cauliflower and chickpeas to the tops of the salad. Drizzle salad with tahini ranch and serve