Buffalo Cauliflower Grain Bowl (Printable)

Bold buffalo cauliflower, wholesome grains, vibrant veggies, and creamy tahini for a nourishing, flavorful meal.

# Components:

→ For the Buffalo Cauliflower

01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/3 cup hot sauce
08 - 2 tablespoons vegan butter, melted

→ For the Grain Base

09 - 1 cup quinoa
10 - 2 cups water
11 - 1/4 teaspoon salt

→ For the Tahini Dressing

12 - 1/4 cup tahini
13 - 2 tablespoons lemon juice
14 - 1 tablespoon maple syrup
15 - 1 tablespoon olive oil
16 - 2 tablespoons water
17 - 1 small garlic clove, minced
18 - 1/4 teaspoon salt

→ For the Bowl & Toppings

19 - 1 cup shredded carrots
20 - 1 cup cherry tomatoes, halved
21 - 1 cup cucumber, diced
22 - 1/2 cup red cabbage, thinly sliced
23 - 2 tablespoons chopped fresh parsley
24 - 1 avocado, sliced
25 - 1 tablespoon sesame seeds

# Directions:

01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated. Spread the seasoned cauliflower in a single layer on the prepared baking sheet.
03 - Roast the cauliflower for 20 minutes. Meanwhile, in a small bowl, whisk together hot sauce and melted vegan butter.
04 - Remove the cauliflower from the oven. Drizzle with the buffalo sauce mixture and toss to ensure each floret is coated. Return the cauliflower to the oven and roast for an additional 10 minutes, or until golden brown and slightly crispy.
05 - While the cauliflower is roasting, rinse the quinoa under cold running water. In a saucepan, combine the rinsed quinoa, water, and salt. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water has been absorbed. Fluff the cooked quinoa with a fork.
06 - In a small bowl, whisk together tahini, lemon juice, maple syrup, olive oil, 2 tablespoons of water, minced garlic, and salt until the dressing is smooth and creamy. Add more water, one tablespoon at a time, if a thinner consistency is desired.
07 - Divide the cooked quinoa evenly among four serving bowls. Top each bowl with the roasted buffalo cauliflower, shredded carrots, halved cherry tomatoes, diced cucumber, thinly sliced red cabbage, and sliced avocado. Garnish with chopped fresh parsley and sprinkle with sesame seeds, if using.
08 - Drizzle the tahini dressing generously over each bowl. Serve immediately.

# Expert Advice:

01 -
  • Ready in under an hour with simple preparation
  • Completely plant based and customizable for various dietary needs
  • Balanced nutrition with protein, healthy fats, and complex carbs
  • Perfect meal prep option that stays fresh for days
02 -
  • Meal prep friendly components stay fresh for 3 to 4 days when stored separately
  • Perfect balance of protein fiber and healthy fats makes this a nutritionally complete meal
  • Customizable heat level adjust the hot sauce amount to suit your preference
  • Can be served warm or cold making it versatile for any season
03 -
  • For maximum cauliflower crispiness make sure to dry the florets thoroughly after washing and don't overcrowd your baking sheet. The secret to perfect buffalo cauliflower is giving each piece enough space to roast rather than steam.
  • When making the tahini dressing don't panic if it seizes up when you add the lemon juice simply continue adding water a teaspoon at a time while whisking vigorously until it becomes smooth and pourable.
  • For meal prep consider roasting extra cauliflower while you're at it as it makes an excellent snack on its own and can be repurposed in wraps or salads throughout the week.

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