Directions
- 1Preheat your oven.
- 2Chop the cauliflower into florets.
- 3Drain and rinse the chickpeas.
- 4Combine chickpeas and cauliflower in a food processor and pulse until finely chopped.
- 5Spread the mixture on a baking sheet, drizzle with olive oil, and season with salt.
- 6Bake until golden brown and crispy.
- 7In a pan, melt the butter, add the Frank’s RedHot sauce and nutritional yeast, and stir.
- 8Once the cauliflower is baked, toss with the sauce and bake again until crispy.
- 9Finely chop the dill.
- 10Combine farro, dill, avocado, lemon zest and juice in a bowl.
- 11In a bowl, combine Skyr yogurt, dill, lemon juice, and olive oil to make the dill dressing.
- 12Arrange farro mixture in a bowl and top with buffalo cauliflower and dill dressing.
Ingredients
- 1 head cauliflower
- 1 can chickpeas
- 2 tablespoons olive oil
- 1 pinch salt
- 1 tablespoon butter
- 2 tablespoons Frank's Red Hot sauce
- 1 tablespoon nutritional yeast
- 1 cup farro
- 1 bunch dill
- 1 large avocado
- 1 zest and juice lemon
- 1 cup Skyr Icelandic Yogurt
Equipment
knifecutting boardfood processorbaking sheetovensmall bowlspoonlarge bowlgrater
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