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? 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.
- 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.
Check out my Sheet Pan Cauliflower Fajitas for another amazing cauliflower recipe!
Buffalo Cauliflower Buddha Bowl
- 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
- 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, 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!
- You may also use all purpose flour in place of the almond flour, if desired.
Ok. So I am seriously grateful for having stumbled across your blog. I’ve made 3 of your recipes, with this Buffalo Cauliflower Buddha Bowl being tonight’s meal. There is so much flavour in your recipes, they are simply delicious!!! I am now one of your newest blog subscribers! For this bowl, I did have some cremini mushrooms to use up as well, so I dipped them in the batter as well and added them to the sheet pan with the cauliflower, but other than that I followed your recipe exactly. Thanks so much for sharing!
Loved the Buffalo Cauliflower and cashew cream! I didn’t realize all you needed was water and cashews to make the best sauce ever.
Question about subbing other veggies in. How do you think zucchinis would turn out instead of the cauliflower?
So glad you enjoyed the bowl! Cashews are marvelous. ? It might work with zucchini I suppose, but I’ve never tested it.
I made this tonight for dinner and it was absolutely amazing!!! My husband even loved it. I was hesitant about the cauliflower dipped in the almond flour batter, but it turned out perfect. The cashew sauce is to die for (I’ve never had it before)! I will definitely be making this again! Thanks for sharing this delicious recipe!
You’re welcome!! So glad you enjoyed it!
You have the BEST recipes, sweet or savoury. Absolutely love your posts 🙂
Thanks so much!!
Definitely a great recipe. I’d say we probably have this once a month. The first time I misread the instructions and dumped the almond flour, water & sauce into the bowl with the cauliflower and baked it, so now I make it kinda like that. The flour and water, then just enough sauce to cover everything and it bakes up just fine. The recipe also makes a ton of the sauce so I cut that in half or plan to have baked potatoes with this as a dressing in the same week. Such a good meal and really customizable to what we have in the fridge.
If using whole wheat flour, would you still use 1 cup? I’m planning on making this for dinner tonight ?
Yes, I would still use 1 cup. Enjoy!!
I was wondering if I could use some other flours like chick pea or all purpose flour
Yes, I often sub all purpose flour. I’m sure chickpea would work as well!
This is absolutely delicious… made it for dinner tonight. Thank you for your blog, I’ve been almost exclusively eating your recipes over the last few weeks and everything has been amazing.
Yay! Thanks Julie! 🙂 I’m so honored. Thank you so much for the feedback!
Love that you’re suggesting far to. Your recipes are the best. I would be interested in any non-nut alternatives you can suggest for those of us with kiddos that have allergies.
Thanks Andrea! I will keep you in mind with some future non-nut recipes. For this recipe specifically, you could just use regular flour in the batter, and omit the cashew cream sauce.
I was wondering if you have an alternative to Frank’s Red Hot Sauce. I have never seen it in a store near me.
I think you could use Sriracha, Cholula or maybe a Louisiana hot sauce. 🙂