Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (11)
So tasty and satisfying! Made it tonight for my husband who isn’t plant based and doesn’t love chickpeas, yet he says it was “delicious” and “would definitely eat it again” woo!!
Very good especially for someone who doesn’t like chick peas. I curious the calorie count for this recipe.
Whar about riced cauliflower? Or do you want the bigger pieces for the texture?
I’m definitely going to make this. But I need the nutritional breakdown on it. Food tracker here. 😉
How do I prep fresh califlower for this recipe? I have some on hand.
FYI. I found a recipe where you can make your own aquafaba, reduce it and freeze it in ice cube trays to always have some on hand! I will also use some for this recipe.
Instead pita bread I didn’t have I used Stacey’s whole wheat organic tortillas.
Delicious and easy to prepare.
This is a fantastic buffalo cauliflower recipe! I also added more hot sauce for a little more heat, and Pickle de Gallo on top for a delicious overall bite!! Simple to make, and very tasty!
This is so simple, easy and good!! Added extra hot sauce because we love heat but overall was quick and so fresh using things we had on hand!
Could I use fresh cauliflower here?
Absolutely.
I love these! So delicious! I double the hot sauce for personal preference.