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Napa and Kale Slaw with Crunchy BBQ Cauliflower & Pickled Jalapeño Ranch

Recipe:

Ingredients:

PICKLED JALAPENO RANCH
½ cup raw cashews, soaked for 4 hours and drained
¼ cup filtered water
3 tablespoons fresh lemon juice
1 tablespoon olive oil
5-6 rings of pickled jalapeño, or more, to taste
Splash of pickled jalapeño brine
1 teaspoon Dijon mustard
1 tablespoon nutritional yeast
½ teaspoon onion powder
½ teaspoon garlic powder
sea salt and ground black pepper, to taste
1 green onion, finely chopped
CHICKPEAS
1 cup cooked chickpeas
1 teaspoon olive oil
Sea salt, to taste
½ teaspoon paprika
CAULIFLOWER
1 cup chickpea flour
1 cup filtered water
1 teaspoon garlic powder
½ teaspoon paprika
sea salt and ground black pepper, to taste
1 small-medium head of cauliflower, about 2ish lbs, broken into thumb-sized florets
1 cup barbecue sauce of choice (plus extra)
1 tablespoon olive oil
SALAD
1 bunch of lacinato kale, de-stemmed and sliced
1 small head Napa cabbage, sliced
1 small red onion, thinly sliced
1 pint grape tomatoes, cut in half

Instructions:

Preheat the oven to 450°F. Line 3 baking sheets with parchment paper and set aside.
Make the pickled jalapeño ranch: In an upright blender, combine the cashews, water, lemon juice, olive oil, pickled jalapeño rings and brine, Dijon mustard, nutritional yeast, onion powder, garlic powder, salt, and pepper. Blend the mixture on high until completely smooth. Transfer ranch to a bowl. Stir in the green onions, set aside.
Crisp the chickpeas: Thoroughly dry the chickpeas with a clean tea towel and place them on one of the baking sheets. Toss them with the olive oil, salt, and paprika to coat. Slide the tray into the oven and roast until chickpeas are slightly brown, slightly shrivelled, and crisp on the outside, about 10 minutes. Remove chickpeas from the oven and let them cool.
Batter the cauliflower: In a large bowl, combine the chickpea flour, water, garlic powder, paprika, salt, and pepper. Whisk until totally smooth.

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