Disclosure: This post has been sponsored by LTK and Yo Mama’s Foods #ad
love a good bowl – and these buffalo cauliflower bowls are a new favorite!
So excited to be partnering with Yo Mama’s Foods to share these yummy buffalo cauliflower bowls with you!
what is a food bowl anyway?
I LOVE LOVE LOVE food bowls – meals that are (obviously) served in a bowl, consisting of layers of assorted grains, vegetables, proteins and legumes. As a person who prefers her meals to be “a little bit of everything” this type of dish is perfect for me!
why buffalo cauliflower?
Why not? We’ve been incorporating more meatless meals into our dinner rotation and cauliflower is a great way to do so. It’s filling, high in fiber and other nutrients, and has a neutral flavor that takes on other flavors beautifully.
Yo Mama’s new buffalo sauce is a major upgrade!
I’ve done my share of buffalo dishes here over the years (we’re fans!), and was delighted to receive this brand new offering from Yo Mama’s Foods – buffalo sauce! Handcrafted with fresh, natural ingredients, it is free from added sugar, contains no high fructose corn syrup and is keto-certified. Oh and it’s completely delicious (stay tuned for more recipes soon)!
what ingredients do you need to make buffalo cauliflower bowls?
The thing about food bowls is that the sky is truly the limit. Every component is up for grabs which means that you can “build a bowl” based on your dietary needs, flavor preferences and what you have on hand!
You want to start with a grain or “grain-adjacent” base, like rice, farro, cauliflower rice or quinoa (which is what I used here). Then start your layering! You can follow my recipe below, or use some of these ideas as starters:
shredded cabbage
mixed greens
lentils
edamame
grated carrots
slivered kale
roasted tofu
sliced scallions
Drizzle generously with your choice of dressing and make sure to include some crunch! I used radishes and red onion, but cashews, sunflower seeds and peanuts are all great too!
how do you make them?
For this bowl I wanted the cauliflower to really stand out – roasted cauliflower is my fave so I chopped it up, tossed with some olive oil and roasted it in a high heat oven. I then added the Yo Mama’s buffalo sauce and continued cooking. So, so flavorful that I could barely stop myself from eating it all straight off the baking sheet!
I gave a can of chickpeas the roasting treatment too, and then got to work layering my bowl. I started with a base of cooked quinoa, and then added chopped romaine hearts, the cauliflower and chickpeas, sliced radishes, red onion and sliced avocado. I finished this bowl with a drizzle of the most delicious tahini dressing, and passed it with additional buffalo sauce!
frequently asked questions!
is this dish vegan? gluten free?
what can I use in place of quinoa (not a fan)?
what dressing can I use in place of tahini (not a fan)?
can you make this dish in advance?
Yo Mama’s Foods has a special offer for my readers!
Yo Mama has generously offered a discount for my readers so that you can try this delicious buffalo sauce at a savings! Simply enter “Buffalo” to receive 40% off your order!
I’d love to know if you try this recipe, and what your favorite “bowls” are!
Buffalo Cauliflower Bowls
Ingredients
For the buffalo cauliflower:
- 1 head cauliflower, cut into florets
- 15- ounce can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- kosher salt and black pepper
- 1/2 cup Yo Mama's Buffalo Sauce
For the tahini dressing:
- 1/2 cup tahini
- 2 garlic cloves, peeled and smashed
- juice from 1 large lemon
- sprig of fresh dill
- 1/4 cup water
- kosher salt and black pepper
For the bowl:
- 2 cups cooked quinoa
- 2 - 3 cups chopped romaine hearts
- 2 radishes, sliced
- 1/4 red onion, sliced
- 1 ripe avocado
- dill sprigs, for garnish
Instructions
Prepare the buffalo cauliflower and chickpeas:
- Pre-heat the oven to 450 degrees. I like to only coat the cauliflower in the buffalo sauce so this is how I prepare it; feel free to toss the chickpeas in at this point if you prefer! In a large bowl toss the cauliflower florets with 1 tablespoon of the olive oil and spread on one half of a baking sheet. Toss the drained chickpeas with the remaining 1 tablespoon of oil and spread onto the other half of the baking sheet. Season everything with salt and pepper. Roast on the middle rack for 15 - 20 minutes or till just starting to brown. Raise the oven to broil and return just the cauliflower to the bowl. Toss with the buffalo sauce and use a slotted spoon to return to the baking sheet. Broil on the middle rack till starting to caramelize, watching carefully to avoid burning. Remove the sheet from the oven and set aside.
Make the tahini dressing:
- Place the tahini, garlic, lemon juice and dill in your food processor. Blend till smooth - the dressing will be very thick at this point. With the processor running, slowly add the water, blending till smooth. Add additional water, a bit at a time, if needed till the desired consistency is achieved. Season with salt and pepper to taste and keep in the fridge till ready to use.
Assemble your bowls:
- Divide the quinoa evenly between 2 serving bowls. Arrange the cauliflower, chickpeas, chopped romaine, radishes and red onion on top. Halve, pit and slice the avocado and add to the bowls. Drizzle with dressing. Garnish with dill sprigs and serve immediately, along with additional dressing and buffalo sauce.
Nutrition
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
