NUTRITION

SERVINGS

INGREDIENTS

1 medium head cauliflower (400g)

3/4 cup canned chickpeas (125g)

1 tsp olive oil

2 tbsp buffalo sauce

3/4 cup nonfat Greek yogurt

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  Cut the cauliflower into bite-sized florets, and rinse and drain the canned chickpeas.

• 3

  In a large bowl, toss the cauliflower florets and chickpeas with olive oil, garlic powder, salt, and black pepper until well coated.

• 4

  Spread the mixture evenly on the prepared baking sheet and roast in the oven for 20 minutes.

• 5

  Remove the baking sheet from the oven, drizzle the buffalo sauce over the roasted vegetables, and toss to coat evenly.

• 6

  Return the baking sheet to the oven and roast for an additional 10 minutes to allow the buffalo sauce to adhere and crisp up the edges.

• 7

  While the cauliflower bites are finishing, prepare the dipping sauce by placing the nonfat Greek yogurt in a small bowl. Optionally, add a dash of salt and a squeeze of lemon juice to taste.

• 8

  Once done, remove the cauliflower bites from the oven and serve warm with the Greek yogurt dip on the side.