Buffalo Cauliflower Buddha Bowl #dinnerrecipe #food #amazingrecipe #easyrecipe

Zesty cooked wild ox cauliflower combined with new spinach, chickpeas, grain based on your personal preference and bested with a shower of cashew cream sauce.

Have you attempted Buffalo Cauliflower yet? In all honesty, this was my first time really making it! Why I held up so long is past me. This is perhaps the best thing, ever. In the event that you are new to the plant based eating regimen and missing SAD (standard american eating routine) nourishments, this formula is for you!

This Buffalo Cauliflower Buddha Bowl is without oil and gluten free as long as you use almond flour in the hitter. We tried it with almond flour and universally handy flour, and everybody favored the almond flour form by a wide margin! It turned out crispier and just tasted better. The other variant was truly great as well however.

My children cherished this cauliflower, however nowadays they are about hot nourishments. It hasn't generally been that way. On the off chance that your child is touchy to flavor, perhaps leave a couple of cauliflower without the hot sauce while simmering. On the off chance that you have a child that doesn't care for his or her nourishment contacting, buddha bowls are incredible; simply put the fixings separate on a plate rather than a bowl so they can eat what they need. 🙂
Buffalo Cauliflower Buddha Bowl #dinnerrecipe #food #amazingrecipe #easyrecipe
Also try our recipe Slow Cooker Ritz Chicken #dinnerrecipe #food #amazingrecipe #easyrecipe


  • Buffalo Cauliflower
  • 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


  1. Buffalo Cauliflower
  2. Preheat oven to 450 degrees. Prepare a large roasting pan by lining it with parchment paper or a silicone mat. 
  3. In a small bowl, whisk together the almond flour, water, salt and garlic powder.
  4. Dip the cauliflower florets, one by one,  in the batter and place on the pan. 
  5. 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.
  6. Cashew Cream
  7. While the cauliflower is roasting, make your cashew cream sauce and prepare all the bowl ingredients.
  8. To a high powered blender, add the soaked and drained cashews, water, garlic powder, onion powder and salt. Blend on high until very smooth.
  9. Assembling the Bowls
  10. 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!

Read more our recipe Grilled Chicken and Asparagus Pesto Pasta #dinnerrecipe #food #amazingrecipe #easyrecipe

Source : bit.ly/31N3k5U

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