Step 1

Preheat the oven to 425F and line a baking tray with parchment paper or a silicone mat. Bring a large pot of salted water to a boil for the pasta.

Step 2

add the chopped cauliflower to a large bowl, then add in the buffalo sauce and garlic powder. Use a spatula to toss everything around until the cauliflower is evenly coated. Transfer to the lined baking tray and spread evenly across it. Bake in the top rack of the oven for 25-27 minutes, until some of the edges are golden brown.

Step 3

once the water comes to a boil, add the pasta and cook until al dente, according to the package instructions. Drain the pasta and carefully rinse with cold water, so it can come down to room temperature. Set aside.

Step 4

Dressing: In the meantime, prep the remaining veggies and make the dressing. Whisk the tahini, buffalo sauce, water, and garlic powder together in a bowl until smooth and creamy. Some tahini brands are thicker than others, so if your dressing is too thin, add water in 1-tablespoon increments and whisk well, until the dressing reached your desired consistency

Step 5

add the pasta and roasted cauliflower to a large bowl along with the chickpeas, celery, carrot, green onion, and fresh herbs (if using). Pour the dressing over the salad and mix well, until everything is evenly coated with dressing.

Step 6

transfer to a serving dish and serve as desired; leftovers will keep in the fridge for up to four days before they begin to dry out.