Veggie-based meals are some of my favorite because they are filling and full of health benefits. This buffalo cauliflower bowl is so delicious (especially if you enjoy spicy food like I do) and I love all the different flavors and textures. If you prefer to keep this vegan, simple leave off the dressing.
1. Preheat oven to 450. Coat a large baking sheet with cooking spray.
2. Combine flour, water, garlic powder, salt and pepper in a large bowl. Add cauliflower florets and toss to coat. Spread the florets evenly on the prepared baking sheet and roast for 20 minutes.
3. Meanwhile, whisk the hot sauce and butter together in a small saucepan over medium heat until the butter melts.
4. Pour buffalo sauce over the cauliflower and place back in the oven for 5 minutes.
5. Scoop rice into serving bowls and top with garbanzo beans, lettuce, avocado, jalapeno and buffalo cauliflower. Drizzle with blue cheese or ranch and serve.
Buffalo Cauliflower Rice Bowls
Serves 4
All you need:
1/2 cup all-purpose flour (gluten-free or regular)
3/4 cup water
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 large head cauliflower, cut into florets
1 cup hot sauce (I like Frank’s)
2 tablespoons butter
Cooked brown rice
Garbanzo beans
Baby lettuce
Avocado, sliced
Sliced jalapeno
Chunky blue cheese or jalapeno ranch dressing, for drizzling
All you do:
1. Preheat oven to 450. Coat a large baking sheet with cooking spray.
2. Combine flour, water, garlic powder, salt and pepper in a large bowl. Add cauliflower florets and toss to coat. Spread the florets evenly on the prepared baking sheet and roast for 20 minutes.
3. Meanwhile, whisk the hot sauce and butter together in a small saucepan over medium heat until the butter melts.
4. Pour buffalo sauce over the cauliflower and place back in the oven for 5 minutes.
5. Scoop rice into serving bowls and top with garbanzo beans, lettuce, avocado, jalapeno and buffalo cauliflower. Drizzle with blue cheese or ranch and serve.