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.
Servings: 7 servings
- 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.
Serving: 1serving | Calories: 525kcal