I perfected a nut free vegan ranch that adds an unexpectedly creamy herbal tang to a plant based casserole and makes you rethink dairy-based dressings.

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I love smashing comfort food with a little edge, so I tossed cauliflower and chickpeas into a bubbling Buffalo Cauliflower Casserole that surprised even me. It’s messy, loud, and kinda perfect, and the cool Nut Free Vegan Ranch cuts the heat in a way I didn’t see coming.

Part of my Vegan Dump Recipes experiments, this casserole feels like a cheat code for nights when you want big flavor but zero fuss. I bring it to potlucks, or eat it straight from the dish solo, and every time people ask whats in it before they even finish a bite.

Ingredients

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Light, crunchy veggie, high in fiber and vitamin C, low calorie, soaks up flavors.
Starchy beans packed with protein and fiber, add earthiness and creamy texture.
Comforting carbs that fill you up, it’s gives casserole body and mild flavor.
Tangy, vinegary heat, bright and spicy, makes the dish bold and zippy.
Creamy, herby cooler, balances spice, gives tang and lush, slightly savory bite.
Melty, sharp vegan cheese adds gooey richness and savory, cheesy notes.
Crispy topping texture, toasts golden, adds crunch and lightness on top.
Nutty, cheesy powder, boosts B vitamins and umami, great for extra savor.

Ingredient Quantities

1 medium head cauliflower (about 1.5 lb), cut into florets

1 (15 oz) can chickpeas drained and rinsed

12 oz short pasta (about 3 cups) uncooked, like elbow shells or rotini

2 tbsp olive oil divided

1 tsp kosher salt plus extra for pasta water

1/2 tsp black pepper

1 tsp smoked paprika (optional)

3/4 cup buffalo sauce (Frank’s or similar)

2 tbsp vegan butter melted or olive oil

1 1/2 cups nut free vegan ranch (see ingredients below)

1 1/2 cups shredded vegan cheddar (about 6 oz)

1/2 cup panko breadcrumbs

2 tbsp melted vegan butter or olive oil for crumbs

2 green onions thinly sliced for garnish

2 tbsp nutritional yeast optional for extra cheesy flavor

For the nut free vegan ranch

1/2 cup vegan mayo soy based

1/2 cup unsweetened soy or oat yogurt

1 tbsp apple cider vinegar or lemon juice

1 tsp dried dill

1 tsp onion powder

1 tsp garlic powder

1/2 tsp kosher salt

2 to 3 tbsp unsweetened soy or oat milk to thin if needed

How to Make this

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1. Preheat oven to 425 F and line a baking sheet with foil or parchment. Toss the cauliflower florets and the drained, rinsed chickpeas with 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and the smoked paprika if using. Spread in one layer and roast 20 to 25 minutes, stirring once, until the cauliflower has brown edges and chickpeas are slightly crisp.

2. While veg roasts make the nut free vegan ranch: whisk together 1/2 cup vegan mayo, 1/2 cup unsweetened soy or oat yogurt, 1 tbsp apple cider vinegar or lemon juice, 1 tsp dried dill, 1 tsp onion powder, 1 tsp garlic powder and 1/2 tsp kosher salt. Add 2 to 3 tbsp unsweetened soy or oat milk to thin if needed. Taste and adjust, set aside.

3. Cook the 12 oz pasta in a large pot of salted boiling water until just al dente, following package time. Reserve about 1/2 cup of pasta cooking water, then drain.

4. Make the buffalo butter: mix 3/4 cup buffalo sauce with 2 tbsp melted vegan butter or olive oil in a bowl or small saucepan. Warm it a bit if you want it looser.

5. In a big mixing bowl dump the cooked pasta, the roasted cauliflower and chickpeas, the buffalo butter mixture, 1 1/2 cups of the nut free vegan ranch, and most of the 1 1/2 cups shredded vegan cheddar (save about 1/2 cup for the top). If the mix seems dry stir in a few tablespoons of the reserved pasta water until it looks saucy.

6. Drizzle the remaining 1 tbsp olive oil over the mixture, give everything a final toss to combine, then transfer to a 9 by 13 inch baking dish or similarly sized casserole dish. Spread evenly.

7. Sprinkle the reserved 1/2 cup cheddar on top. Mix 1/2 cup panko breadcrumbs with 2 tbsp melted vegan butter or olive oil and the optional 2 tbsp nutritional yeast, then scatter the crumb mix over the cheese.

8. Bake at 375 F for 15 to 20 minutes, until the casserole is bubbly and the crumbs are golden brown. If you like extra crisp, broil 1 to 2 minutes but watch it closely so it does not burn.

9. Let the casserole rest 5 minutes, then scatter the thinly sliced green onions on top and serve. If you want it saucier, pass extra ranch or more buffalo on the side.

Equipment Needed

1. Rimmed baking sheet (line with foil or parchment)
2. 9 x 13 inch baking or casserole dish
3. Large pot for boiling pasta
4. Colander (to drain pasta and rinse chickpeas)
5. Large mixing bowl for combining pasta, roasted veg and sauce
6. Small saucepan or microwave-safe bowl for the buffalo butter
7. Whisk plus measuring spoons and measuring cups for the ranch and spices
8. Spatula or wooden spoon and a pair of tongs for mixing and serving

FAQ

Can I make this gluten free? Yes — use gluten free pasta and gluten free panko or crushed GF crackers or cornflakes for the topping. If you need to keep it nut free, avoid almond flour and check labels for cross contact.

Can I prep this ahead or freeze it? Totally. Assemble and refrigerate up to 24 hours, then bake straight from the fridge (add 5 to 10 minutes). For freezing, assemble in a freezer safe dish and freeze up to 2 months; bake from frozen at 350°F about 45 to 60 minutes until bubbly, or thaw overnight and bake like normal.

How do I keep the cauliflower and chickpeas from getting soggy? Roast the cauliflower (425°F for 20 to 25 minutes) and toss chickpeas with oil and spices and roast 15 to 20 minutes so they caramelize a bit. Also undercook the pasta by 2 to 3 minutes so it holds up in the oven, and wait to add the crunchy panko until right before baking or broil the top 2 to 3 minutes at the end.

My family does not like spicy food. How can I tone it down? Reduce the buffalo sauce, or mix it with extra vegan ranch before folding it in. You can also swap mild wing sauce or a bit of BBQ for buffalo, or add more shredded vegan cheddar and ranch to mellow the heat.

Do I need to fully cook the pasta before baking? No, don’t cook it all the way. Boil the pasta until it is just shy of al dente, about 2 to 3 minutes less than package instructions, because it will finish cooking in the oven and you want to avoid mushy pasta.

How long will leftovers keep and how do I reheat them? Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat covered in a 350°F oven for 15 to 25 minutes, or microwave single portions (they’ll lose some crisp). To refresh the topping, broil 1 to 3 minutes at the end, watching closely so it doesn’t burn.

Buffalo Cauliflower & Chickpea Casserole (Dump Recipe Substitutions and Variations

Cauliflower: swap with broccoli florets (same roast time) or diced sweet potato for a sweeter, heartier bake. If using sweet potato roast a bit longer so it gets tender.
Chickpeas: use canned cannellini or great northern beans (similar texture) or firm tofu, cubed and pan crisped for extra protein and bite.
Short pasta: swap 1 to 1 with gluten free pasta, or use cooked brown rice or quinoa as a grain option — you might need a touch more sauce.
Nut free vegan ranch: sub regular dairy ranch if you arent vegan, or stir extra soy yogurt with lemon or apple cider vinegar, dried dill, garlic and onion powder plus a splash of soy milk to thin.

Pro Tips

1. Dry the chickpeas like crazy and give them space on the pan, they will crisp so much better that way, and if you roast them a few extra minutes by themselves they get almost crunchy like snack chickpeas. Let them cool a bit on the sheet after the oven’s off, that helps the skins firm up.

2. Save lots of pasta water and use it, don’t be shy about it. A few tablespoons at a time will smooth the buffalo ranch into a silky sauce so the casserole isn’t gummy, and if it looks too thin just stir in a little more shredded cheese or extra ranch.

3. Toast the panko in a skillet with the melted vegan butter before sprinkling it on top, it browns evenly and won’t burn in the oven, plus the nutritional yeast gets more toasty and tasty that way. You can also mix in a pinch of smoked paprika or garlic powder if you want extra flavor.

4. Make ahead and reheat tricks: you can assemble and chill the casserole a day ahead, then bake straight from cold adding a few extra minutes, and when reheating slices use the oven or an air fryer to bring back the crisp instead of the microwave which makes it soggy.

Buffalo Cauliflower & Chickpea Casserole (Dump Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I perfected a nut free vegan ranch that adds an unexpectedly creamy herbal tang to a plant based casserole and makes you rethink dairy-based dressings.

Servings

servings

Calories

833

kcal

Equipment: 1. Rimmed baking sheet (line with foil or parchment)
2. 9 x 13 inch baking or casserole dish
3. Large pot for boiling pasta
4. Colander (to drain pasta and rinse chickpeas)
5. Large mixing bowl for combining pasta, roasted veg and sauce
6. Small saucepan or microwave-safe bowl for the buffalo butter
7. Whisk plus measuring spoons and measuring cups for the ranch and spices
8. Spatula or wooden spoon and a pair of tongs for mixing and serving

Ingredients

1 medium head cauliflower (about 1.5 lb), cut into florets
1 (15 oz) can chickpeas drained and rinsed
12 oz short pasta (about 3 cups) uncooked, like elbow shells or rotini
2 tbsp olive oil divided
1 tsp kosher salt plus extra for pasta water
1/2 tsp black pepper
1 tsp smoked paprika (optional)
3/4 cup buffalo sauce (Frank's or similar)
2 tbsp vegan butter melted or olive oil
1 1/2 cups nut free vegan ranch (see ingredients below)
1 1/2 cups shredded vegan cheddar (about 6 oz)
1/2 cup panko breadcrumbs
2 tbsp melted vegan butter or olive oil for crumbs
2 green onions thinly sliced for garnish
2 tbsp nutritional yeast optional for extra cheesy flavor
For the nut free vegan ranch
1/2 cup vegan mayo soy based
1/2 cup unsweetened soy or oat yogurt
1 tbsp apple cider vinegar or lemon juice
1 tsp dried dill
1 tsp onion powder
1 tsp garlic powder
1/2 tsp kosher salt
2 to 3 tbsp unsweetened soy or oat milk to thin if needed

Directions

Preheat oven to 425 F and line a baking sheet with foil or parchment. Toss the cauliflower florets and the drained, rinsed chickpeas with 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and the smoked paprika if using. Spread in one layer and roast 20 to 25 minutes, stirring once, until the cauliflower has brown edges and chickpeas are slightly crisp.
While veg roasts make the nut free vegan ranch: whisk together 1/2 cup vegan mayo, 1/2 cup unsweetened soy or oat yogurt, 1 tbsp apple cider vinegar or lemon juice, 1 tsp dried dill, 1 tsp onion powder, 1 tsp garlic powder and 1/2 tsp kosher salt. Add 2 to 3 tbsp unsweetened soy or oat milk to thin if needed. Taste and adjust, set aside.
Cook the 12 oz pasta in a large pot of salted boiling water until just al dente, following package time. Reserve about 1/2 cup of pasta cooking water, then drain.
Make the buffalo butter: mix 3/4 cup buffalo sauce with 2 tbsp melted vegan butter or olive oil in a bowl or small saucepan. Warm it a bit if you want it looser.
In a big mixing bowl dump the cooked pasta, the roasted cauliflower and chickpeas, the buffalo butter mixture, 1 1/2 cups of the nut free vegan ranch, and most of the 1 1/2 cups shredded vegan cheddar (save about 1/2 cup for the top). If the mix seems dry stir in a few tablespoons of the reserved pasta water until it looks saucy.
Drizzle the remaining 1 tbsp olive oil over the mixture, give everything a final toss to combine, then transfer to a 9 by 13 inch baking dish or similarly sized casserole dish. Spread evenly.
Sprinkle the reserved 1/2 cup cheddar on top. Mix 1/2 cup panko breadcrumbs with 2 tbsp melted vegan butter or olive oil and the optional 2 tbsp nutritional yeast, then scatter the crumb mix over the cheese.
Bake at 375 F for 15 to 20 minutes, until the casserole is bubbly and the crumbs are golden brown. If you like extra crisp, broil 1 to 2 minutes but watch it closely so it does not burn.
Let the casserole rest 5 minutes, then scatter the thinly sliced green onions on top and serve. If you want it saucier, pass extra ranch or more buffalo on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.