Buffalo Roasted Cauliflower

Preheat oven to 425°F with one rack in the top third and one rack in the bottom third.

Cut the cauliflower into florets, wash, and dry well.

In a large mixing bowl, whisk together the cornstarch, onion powder, garlic powder, salt, and pepper.

Add the cauliflower and toss until evenly coated. This will take a minute, but it's worth doing well.

Pour the safflower oil over the cauliflower and toss again.

Divide cauliflower between two baking sheets. I like to line them with parchment or silpats, but it's not strictly necessary.

Bake for 30 minutes, swapping the placement of the baking sheets halfway through cooking.

While the cauliflower cooks, clean and dry the mixing bowl. Stir together the hot sauce and melted butter.

Add the roasted cauliflower to the bowl and stir to coat evenly with the sauce.

Spread cauliflower back onto one of the baking sheets and return to the oven for 10 minutes.

Pour chickpeas into a colander, discarding liquid, and rinse thoroughly. Shake off any excess moisture.

Arrange chickpeas in a single layer between clean kitchen towels or multiple layers of paper towels. Gently press and roll them around to dry thoroughly and loosen some of the skins. Remove and discard any loose skins that result from this process, but definitely don't worry about getting rid of them all.

Add to the mixing bowl with the cornstarch-coated cauliflower, just before pouring in the oil.

While the cauliflower and chickpeas cook, combine the sour cream, mayonnaise, vinegar, and blue cheese in a small bowl.

Stir all ingredients together with a fork, breaking up any large chunks of blue cheese as you go.

To serve, arrange greens and tomatoes on a platter or in individual serving bowls and top with cauliflower and chickpeas.

Serve with dressing on the side, or toss if you like.