Sheet Pan Buffalo Cauliflower With Roasted Chickpeas and Kale

A hearty vegetarian take on a sheet pan dinner! It’s hearty enough that you wont even miss the meat.

• Ready In: 40 mins
• Serves: 4

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

Directions

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.