Spicy roasted buffalo cauliflower paired with fresh spinach, chickpeas, grain of your choosing and topped with a drizzle of cashew cream sauce.
Have you tried Buffalo Cauliflower yet? Believe it or not, this was my first time actually making it! Why I waited so long is beyond me. This is one of the BEST THINGS, ever. If you are new to the plant based diet and missing SAD (standard american diet) foods, this recipe is for you!
To make a completely satisfying and filling meal, I gave this Buffalo Cauliflower a bowl, and added some other healthy and delicious foods to the mix:
Brown rice, but you could choose quinoa or farro
And a drizzle of Cashew Cream to balance the spice
This Buffalo Cauliflower Buddha Bowl is oil free and gluten free as long as you use almond flour in the batter. We tested it with almond flour and all purpose flour, and everyone preferred the almond flour version by far! It turned out crispier and just tasted better. The other version was pretty good too though.
If you want to make this buffalo cauliflower for a party appetizer, serve it with the cashew cream sauce for dipping. YUM.
PICKY KID TIP
My kids loved this cauliflower, but these days they are all about spicy foods. It hasn’t always been that way. If your kid is sensitive to spice, maybe leave a few cauliflower without the hot sauce while roasting. If you have a kid that doesn’t like his or her food touching, buddha bowls are great; just put the ingredients separate on a plate instead of a bowl so they can eat what they want. 🙂
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
Check out my Sheet Pan Cauliflower Fajitas for another amazing cauliflower recipe!
Adapted from this recipe.
Buffalo Cauliflower Buddha Bowl
- 1 large head cauliflower, chopped bite size
- 1 cup almond flour *
- 1 cup water
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup Frank's Red Hot Sauce
Savory Cashew Cream
- 2 cups raw cashews, soaked for at least 1 hour (or pour boiled water over them and let sit 5-10 minutes)
- 1 1/2 cups water
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
For the Bowls
- 4-5 cups cooked brown rice, quinoa or farro
- 1 can chickpeas, rinsed and drained
- 2 cups fresh baby spinach
- Preheat oven to 450 degrees. Prepare a large roasting pan by lining it with parchment paper or a silicone mat.
- In a small bowl, whisk together the almond flour, water, salt and garlic powder.
- Dip the cauliflower florets, one by one, in the batter and place on the pan.
- Bake for 15 minutes. Remove from oven and shake them around a little bit. Brush the cauliflower with most of the Frank's Red Hot Sauce. Bake for another 10-15 minutes, until the sauce looks absorbed and they are somewhat crispy, but not burned. Remove from oven and set aside.
- While the cauliflower is roasting, make your cashew cream sauce and prepare all the bowl ingredients.
- To a high powered blender, add the soaked and drained cashews, water, garlic powder, onion powder and salt. Blend on high until very smooth.
Assembling the Bowls
- In a bowl for each person, add about 1 cup of whatever cooked grain you're using, 1/4-1/2 cup chickpeas, a handful of baby spinach, some buffalo cauliflower, and top with a drizzle of cashew cream. May also drizzle additional red hot sauce on top if you like. Serve!