BUFFALO CAULIFLOWER BOWL

SERVINGS

PREP TIME

COOK TIME

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Ingredients:

Buffalo Cauliflower

• 1 head of cauliflower
• 3/4 c of gluten free flour
• 3 TBS of corn starch
• 3/4 cup of unsweetened dairy free milk
• 1/4 tsp of salt
• 1/4 tsp of black pepper
• 1/4 tsp of paprika
• 1/2 tsp of garlic powder
• 1 cup of vegan panko or gluten free breadcrumbs
• 1/2 cup of vegan buffalo sauce ( recipe linked)

Avocado Cashew Cream:

• 3/4 cup of raw cashews (soaked in hot water for 20 minutes)
• 1/2 cup of water
• 1/2 tsp of salt
• 1/2 tsp of garlic powder
• 1 tsp of nutritional yeast
• 1/2 avocado
  
  

Salad

• 2 cups of spring mix
• 1/4 c cucumbers diced
• 1/4 c of tomatoes diced
• 1/4c of avocado diced
• 1/4 c shredded carrots
• 1/4 cup of chickpeas rinsed and drained
  
  

Rice

• 1/3 cup of brown rice/jasmine rice or quinoa pre cooked

Directions:

1. Preheat oven to 450°F
2. Pre cook rice according to package instructions ( we like adding vegetable broth in with the water when preparing rice)
3. Line a baking sheet with parchment paper and lightly grease using cooking spray or olive oil
4. Wash the cauliflower head and remove the base leaves/stem. 
5. Use a knife to cut the cauliflower into smaller pieces about 1 to 2 inches in size.   
6. In a medium shallow bowl/dish combine the flour, cornstarch, salt, pepper, garlic powder, and paprika. If the batter is very thick add more dairy free milk to thin the mixture.
7. Add the breadcrumbs to another bowl right beside the milk/flour mixture.
8. One by one toss the cauliflower florets in the batter and then toss in the breadcrumbs.
9. Line the cauliflower pieces up on the baking sheet side by side with a  thumbnail distance in between each of them.
10. Bake for 15 minutes and remove from the oven. Flip the pieces over and bake for an additional 10-15 minutes until crispy on both sides.
11. Remove from the oven and toss in the buffalo sauce

Preparing the Avocado Cashew Cream

1. Soak the cashews in hot water for 20 minutes
2. Drain the cashews and discard the water used to soak the cashews
3. Combine the seasonings, cashews, and 1/2 the avocado to a high speed blender or food processor
4. Add 1/2 cup of fresh water to the mixture
5. Blend on high until thick and creamy
6. Store cashew cream in the fridge for 5-6 days or freeze and simply re-blend or whisk once thawed.

Preparing the Rice Bowl:

1. In a bowl or dish of choice, combine the spring mix, cucumbers, tomatoes, avocados, and carrots.
2. Add 1 TBS of Vegan Ranch Dressing and lightly toss until coated
3. Add 1/3 cup of cooked rice of choice and top with desired amount of buffalo cauliflower and chickpeas.
4. Drizzle with 1 -2 TBS of Avocado Cashew Cream

Tips/Tricks: 

 Place the cauliflower in the air fryer, oven, toaster oven, or frying pan to warm and crisp after they have been stored in the fridge. Stevie always loved buffalo chicken when she was younger. Over the years she has cut meat out of her diet and this recipe has been a game changer for her! We hope you enjoy it too!

Did you try this recipe?

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Drop us a comment and let us know! At FIT2AT we truly care.

As always, stay well.

Love,

Diane & Stevie