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Buffalo Cauliflower Grain Bowl

Buffalo Cauliflower Grain Bowl

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A hearty and flavorful grain bowl featuring crispy buffalo cauliflower, fresh vegetables, and a creamy dressing.

Ingredients

Scale
  • 1 head cauliflower, cut into florets
  • 1/2 cup all-purpose flour
  • 1/2 cup water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup buffalo sauce
  • 2 cups cooked quinoa or brown rice
  • 1 cup shredded carrots
  • 1 cup chopped celery
  • 1/2 cup crumbled vegan blue cheese or feta
  • 1/4 cup chopped fresh parsley
  • For the dressing:
  • 1/2 cup vegan mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, water, garlic powder, paprika, salt, and black pepper until smooth.
  3. Add cauliflower florets to the batter and toss to coat evenly.
  4. Arrange the coated cauliflower on the prepared baking sheet in a single layer.
  5. Bake for 20-25 minutes, or until the cauliflower is tender-crisp and lightly browned.
  6. Remove from oven and toss with buffalo sauce until well coated.
  7. Return to the oven and bake for another 5-10 minutes, or until the sauce is slightly caramelized.
  8. While the cauliflower bakes, prepare the dressing. In a small bowl, whisk together vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, and garlic powder until smooth.
  9. To assemble the bowls, divide the cooked quinoa or brown rice among serving bowls.
  10. Top with buffalo cauliflower, shredded carrots, chopped celery, crumbled vegan blue cheese or feta, and fresh parsley.
  11. Drizzle with the prepared dressing and serve immediately.

Notes

  • Adjust the amount of buffalo sauce to your spice preference.
  • Feel free to add other vegetables like corn, bell peppers, or red onion.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition