Buffalo roasted cauliflower & chickpea pitas with blue cheese slaw

matt · 5 December 2023
Date Posted
Ingredients

SERVES 4 TO 5

  • 2 tablespoons olive oil, divided
  • 1⁄2 cup all-purpose flour 
  • 1/4 cup cornstarch
  • 11⁄2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper 
  • 1⁄2 teaspoon cumin
  • 1 teaspoon kosher salt
  • 3/4 cup soda water or light-flavored beer
  • 1⁄2 head cauliflower, cut into small florets
  • 1 can (19 fl oz) chickpeas, drained, rinsed, and dried 
  • 1 cup panko breadcrumbs
  •  3/4 cup cayenne pepper hot sauce, such as Frank's RedHot 3 tablespoons melted butter

FOR SERVING

  • 2 tablespoons mayonnaise
  • 1/4 cup sour cream or Greek
  • 1⁄2 lemon, juiced
  • 1 tablespoon white vinegar
  • 1⁄2 teaspoon Dijon mustard
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 cup crumbled blue cheese
  • Freshly ground black pepper
  • 2 tablespoons finely chopped chives
  • 1 carrot, peeled and shredded
  • 4 stalks celery, thinly sliced, leaves reserved
  • 4-5 pitas, Greek or pocket
     

 

Body

Preheat your oven to 450°F and drizzle 1 tablespoon of the oil onto a sheet pan.
In a large bowl, combine the flour, cornstarch, garlic powder, smoked paprika, cayenne pepper, cumin, and salt and whisk to combine. Whisk in the soda water, then add the cauliflower florets and chickpeas. Stir well to evenly coat the cauliflower and chickpeas in the batter.

Add the breadcrumbs to a separate large bowl. Dump the cauliflower and chickpeas into the panko and toss very well to combine and evenly coat, then transfer the cauliflower and chickpeas to the prepared sheet pan. Spread into an even layer, leaving some room between each piece. Drizzle over the remaining tablespoon of oil and bake for 25 to 30 minutes until golden and crisp, tossing halfway through.

Meanwhile, make the buffalo sauce by whisking the hot sauce and butter together. Remove the cauliflower and chickpeas from the oven and toss with the buffalo sauce. Return to the oven for 5 minutes to allow the sauce to soak in.

While the cauliflower and chickpeas cook, whisk the mayonnaise sour cream, lemon juice, vinegar, mustard, and garlic powder together in large bowl. Stir in a the blue cheese and season with salt and pepper. Stir in the chives, carrot, and celery, reserving the leaves for garnish.

Stuff the pitas with the buffalo cauliflower and chickpeas and top with the blue cheese slaw. Scatter with the reserved celery leaves and serve.

Leftover cauliflower and chickpeas can be stored in the fridge for up to 3 days.