buffalo cauliflower bowls

buffalo cauliflower_vegan_nutritionist_low carb_plant based_bay area_9.jpeg

Cauliflower rules! No other veggie can work its way into a dish and claim it with such distinction. For a lot of us, cauliflower was boring and mushy as kids, so it was to be avoided at all cost. Now that I’ve learned how to cook and season it like a boss, I can’t get enough!

This cruciferous veggie is high in antioxidants, potassium, fiber, and vitamin C. It also offers a nice amount of protein and magnesium. Get it all crispy, load it up with some tangy, zingy buffalo sauce, and you have yourself a super-duper tasty dish!

For the printer-friendly version, click the following link: BUFFALO CAULIFLOWER BOWLS

vegan, gluten-free, dairy-free

Recipe by Jentry Lee Hull

Prep time: 25 minutes

Cook time: 35-45 minutes

Yields 4 servings

Buffalo Cauliflower Ingredients

2 heads cauliflower, trimmed and broken/cut into florets

1 Tbsp avocado oil (or another neutral, high-heat oil)

½ tsp pink Himalayan salt

1 tsp garlic granules

1 tsp onion powder

½ tsp Chile Lime seasoning (from Trader Joe’s)

¼ tsp cayenne pepper

¼ tsp Vegan Chicken-less seasoning (from Trader Joe’s), optional

1 Tbsp nutritional yeast

⅓ -½ cup Buffalo Sauce (New Primal or Wing Time)

Bowl Ingredients

1 cup uncooked *Rainbow Quinoa + 16 oz water + pinch of salt

2 heads Leafy Greens (romaine, red or green leaf lettuce), rinsed, drained and chopped

2 Celery stalks, cut into spears

2 Carrots, peeled and cut into spears

1 Cucumber, partially peeled and sliced

1 Sweet Bell Pepper, seeded and diced

1 Avocado, pitted and sliced

**Cashew Dill Ranch (recipe below)

Buffalo Cauliflower Method (2 Ways)

In the Oven:

Preheat oven to 425 degrees F.

In a large mixing bowl, toss together cauli florets and avocado oil with all of the seasoning except for the buffalo sauce. Set the mixing bowl aside as is (no need to wash).

Transfer seasoned cauli to a parchment lined baking sheet and roast for 25-30 minutes at 425 degrees F, or until crisp and golden on edges, turning halfway through with a spatula.

Once crisp, remove cauli from oven and toss with 1/3 cup of buffalo sauce in mixing bowl.

Add more if desired (up to 1/2 cup or so), until well coated but not drenched.

Place sauced cauliflower back onto lined backing sheet and roast for another 5 minutes, to level up the crisp factor.

Once roasted to desired crispness, remove from heat and serve with remaining bowl items.

In the Air-Fryer:

In a large mixing bowl, toss together cauli florets and avocado oil with all of the seasoning except for the buffalo sauce. Set the mixing bowl aside as is (no need to wash).

Air-fry mixture for 20 minutes at 400 degrees F, tossing halfway through. You may have to cook in two rounds, depending on the size/capacity of your air-fryer.

Once crisp, remove cauli from oven and toss with 1/3 cup of buffalo sauce in mixing bowl.

Add more if desired (up to 1/2 cup or so), until well coated but not drenched.

Place sauced cauliflower back onto air-fryer and cook for another 5 minutes, to level up the crisp factor.

Once air-fried to desired crispness, remove from heat and serve with remaining bowl items.

Bowl Method

In a medium saucepan, bring 16 oz water to a boil with a pinch of salt.

Add 1 cup rainbow quinoa, stir and reduce heat to simmer.

Partially cover and cook for 15 minutes.

Once quinoa is fully cooked and fluffy, transfer to a glass dish cool (uncovered) in the fridge.

For best results, cook and cool quinoa a day in advance.

Rinse, chop and slice all veggies.

Prepare Cashew Dill Ranch Dressing (recipe below)

Toss greens with dressing.

Transfer dressed greens to serving bowls, add quinoa, veggies, avocado, and Buffalo Cauliflower.

Enjoy!

Notes

*Look for quinoa that’s already been rinsed. This removes the bitterness. You can also rinse yourself if you have a fine strainer and some extra time :)

Preparing and cooling quinoa ahead of time will save a step. Not mandatory to do, but helpful and time-saving.

**Cashew Dill Ranch Dressing will elevate this dish and it’s also great on all sorts of salads. Store-bought vegan ranch dressings are great too.

Cashew Dill Ranch Dressing

vegan, dairy-free, gluten-free, oil-free

Recipe by Jentry Lee Hull

Prep time: 20 minutes

Total time: 20 minutes

Yields 14 oz dressing

Cashew Dill Ranch Dressing

vegan, dairy-free, gluten-free, oil-free

Recipe by Jentry Lee Hull

Total time: 20 minutes

Yields 14 oz dressing (about 10 servings)

Ingredients

1 ½ cups raw, unsalted cashews, soaked in boiling water for 10 minutes*

1 - 1 ½ cups cold, filtered water (start with 1 cup and add more to thin)

2 tsp garlic granules

2 tsp onion powder

1 1/2 tsp pink Himalayan salt

1 tsp freshly ground black pepper

1 tbsp apple cider vinegar

1 Tbsp nutritional yeast (AKA Nooch)

1 small bunch fresh dill (about 1/2 cup)

Juice from 1 medium lemon, about 3 Tbsp

Method

Using a tea kettle or pan, bring 2 cups of water to a boil.

Place raw cashews in a tempered glass measuring dish and pour boiling water over cashews until they’re fully submerged. Set aside to soak for 10 minutes.

Once cashews are soaked, drain and rinse.

Add cashews, 1 cup filtered/cold water, and all remaining ingredients to blender. Blend for about 30 seconds on high, or until mixture is creamy and smooth.

Add more water to thin, if needed.

Adjust seasoning to taste.

Store in an air-tight container in the fridge for up to 7 days.

Notes

*You can also soak the cashews in the refrigerator overnight.