Spicy roasted buffalo cauliflower paired with fresh spinach, chickpeas, grain of your choosing and topped with a drizzle of cashew cream sauce. 

Buffalo Cauliflower Buddha Bowl- Roasted Buffalo Cauliflower, brown rice, spinach, chickpeas and cashew cream.

Have you tried Buffalo Cauliflower yet? It’s so delicious, I want to eat it in every possible way! Sometimes simply dipped in Vegan Ranch or Blue Cheese, and often in a buddha bowl.

Buffalo Cauliflower Buddha Bowl- Roasted Buffalo Cauliflower, brown rice, spinach, chickpeas and cashew cream.

Variations

  • I used brown rice, but you could substitute white rice, quinoa or farro.
  • Add some cooked kale instead of baby spinach.
  • Instead of cashew cream, drizzle with vegan ranch dressing.

This buddha bowl is gluten free as long as you use almond flour in the batter. I tested it with almond flour and all purpose flour, and both options work just fine. You can also add panko breadcrumbs to make the cauliflower extra crispy, like I do in this recipe.

Buffalo Cauliflower Buddha Bowl- Roasted Buffalo Cauliflower, brown rice, spinach, chickpeas and cashew cream.

Check out my Sheet Pan Cauliflower Fajitas for another amazing cauliflower recipe!

Buffalo Cauliflower Buddha Bowl- Roasted Buffalo Cauliflower, brown rice, spinach, chickpeas and cashew cream.

Buffalo Cauliflower Buddha Bowl

Spicy roasted buffalo cauliflower paired with fresh spinach, chickpeas, grain of your choosing and topped with a drizzle of cashew cream sauce.
5 from 5 votes

Ingredients

Buffalo Cauliflower

  • 1 large head cauliflower, chopped into bite sized pieces
  • 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 in hot water for at least 5 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

Instructions

Buffalo Cauliflower

  • 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.

Cashew Cream

  • 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, fresh 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!

Notes

  1. You may also use all purpose flour in place of the almond flour, if desired.

Nutrition

Serving: 1serving, Calories: 525kcal

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