Buffalo Cauliflower Rice Bowl
Roasted cauliflower florets tossed in buffalo sauce served over a base of white or brown rice with fresh vegetables. Build-your-own bowl format with swappable grains, proteins, and toppings.
Ingredients
Method
Preheat oven to 425°F. Cut cauliflower into bite-sized florets, discarding core.
Toss cauliflower florets with olive oil and salt on a large sheet pan.
Roast cauliflower for 20–22 minutes until edges are golden and crispy, stirring halfway through.
Remove pan from oven and drizzle buffalo sauce over florets; toss until evenly coated.
Return to oven for 2–3 minutes to allow sauce to set.
Divide cooked rice evenly among four bowls.
Top each bowl with roasted buffalo cauliflower, cucumber, cherry tomato, and red cabbage.
Garnish with green onion and sesame seeds; serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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