NOW PLAYING: THIS SALAD

Cauliflower is all the rage right now. And we are all about it. Because cauliflower and hummus have always gotten along. A couple ’a old friends. And this salad is like those two friends went on a trip together. And then on that trip they met another two best friends (HELLO BUFFALO SAUCE AND RANCH!!!) and they all go on an EPIC adventure. Then they come back and write a book that, obviously, gets made into a movie. A movie we would DEFINITELY eat – er, we mean watch.

Featuring: Roasted Garlic Hummus

Ingredients:

• Serves 2 as a main, 4 as a side
• 1/3 cup Tribe Roasted Garlic Hummus
• 1/4 cup minced fresh chives
• 2 1/2 tablespoons water
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon minced fresh dill
• 2 teaspoons nutritional yeast
• 1/2 teaspoon garlic powder
• sea salt and pepper, to taste
• 4 cups bite-sized cauliflower florets
• extra virgin olive oil, for drizzling
• 1 1/2 tablespoons buffalo-style hot sauce
• 3/4 teaspoon smoked paprika
• 6 ounces mixed baby salad greens
• 3 stalks celery, thinly sliced
• ½ small red onion, peeled and thinly sliced

Instructions:

First, preheat the oven to 400°F. Next, make the ranch dressing. In a small bowl, whisk the first 7 ingredients the ingredients until combined. Season with salt and pepper to taste. Transfer to a small jar and chill until ready to use. Now, bake the cauliflower. Line a large baking sheet with parchment paper. In a large mixing bowl, toss the cauliflower with a small pour of olive oil, buffalo sauce, smoked paprika, and a few pinches of sea salt and pepper. Transfer to the prepared baking sheet and spread into an even layer. Bake for 20-25 minutes, or until browned and crispy around the edges. Finally, assemble the salad. Divide the salad greens, celery, and red onion among serving plates. Top with the buffalo cauliflower and drizzle with ranch dressing and serve while the cauliflower is still warm.