Buffalo Cauliflower Pasta Salad

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

subheading: For the Roasted Cauliflower:

½ head cauliflower, finely chopped into bite-sized pieces

2 tablespoons buffalo wing sauce*

½ teaspoon garlic powder

subheading: For the Pasta Salad:

8 ounces ( 225 g) pasta of choice, gluten-free if necessary

1 15.5 oz (440 g) can chickpeas, drained and rinsed (~ 1 ¼ cups cooked beans)

200g cucumber, small cubes

1 carrot, peeled and grated

2 green onions, thinly sliced

¼ packed cup chopped dill, parsley, or cilantro (optional)

subheading: For the Dressing:

⅓ cup ( 80 g) tahini (I recommend this one; see notes for subs)

¼ cup ( 60 ml) buffalo wing sauce*

½ cup ( 120 ml) water

¼ teaspoon garlic powder

Note: Ingredients may have been altered from the original.

Directions at frommybowl.com

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