Buffalo Cauliflower Grain Bowl
Roasted cauliflower tossed in buffalo sauce served over a swappable grain base with fresh vegetables and optional protein. Warm, crispy-tender bowl assembled with toppings and dressing.
Ingredients
Method
Preheat oven to 425°F. Cut cauliflower into bite-sized florets and toss with 2 tbsp olive oil, salt, and pepper on a sheet pan.
Spread in a single layer and roast for 20–25 minutes until golden and crispy at the edges, stirring halfway through.
Remove from oven, let cool for 2 minutes, then toss with buffalo sauce until evenly coated.
While cauliflower roasts, cook grain base (rice, quinoa, farro, or other) according to package directions.
Halve cherry tomatoes, thinly slice red onion, chop celery, and mince fresh cilantro or parsley.
Divide cooked grain between bowls. Top with buffalo cauliflower, cherry tomatoes, red onion, and celery.
Drizzle with tahini-lemon dressing, sprinkle with sesame seeds and fresh herbs. Add optional protein if using.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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