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–+ servings
Buffalo Cauliflower Bowl

Buffalo Cauliflower Bowl: Spicy, Crispy, and Protein-Packed Delight

The Buffalo Cauliflower Bowl combines crispy cauliflower, spicy buffalo sauce, and creamy dressing for a delicious, nutritious dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower Bowl
  • 1 head Cauliflower Florets can swap with broccoli
  • 1 can Chickpeas any canned beans or lentils can substitute
  • 2 Tbsp Salted Butter olive oil is a dairy-free alternative
  • 1/2 cup Hot Sauce adjust according to heat preference
  • 1 tsp Garlic Powder opt for fresh garlic for bolder taste
  • 1 tsp Paprika try smoked paprika for added depth
  • 2 Tbsp White Wine Vinegar apple cider vinegar can be used
For the Farro Salad
  • 1 cup Farro (uncooked) quinoa or brown rice as gluten-free options
  • 2 Tbsp Fresh Dill parsley or chives as alternatives
  • 1 whole Avocado may omit or substitute with another topping
  • 1 whole Lemon lime can be used as a substitute
For the Dressing
  • 1/2 cup Yogurt or Skyr non-dairy yogurt for a vegan version
  • 2 cloves Garlic freshly grated
  • 2 Tbsp Extra-Virgin Olive Oil substitute with any neutral oil

Equipment

  • Oven
  • Food processor
  • Baking sheet
  • Saucepan
  • Mixing bowl
  • Small bowl

Method
 

Prepare Cauliflower and Chickpeas
  1. Preheat the oven to 400°F (200°C). Chop the cauliflower into bite-sized florets. In a food processor, pulse half of the cauliflower with half of the chickpeas until combined but still chunky. Transfer to a baking sheet, spreading out evenly.
Roast Initial Round
  1. Drizzle mixture with olive oil and season generously with salt. Roast for 12-15 minutes, until cauliflower is tender and lightly browned.
Make Buffalo Sauce
  1. Melt butter in a saucepan over medium heat. Whisk in hot sauce, garlic powder, paprika, and white wine vinegar. Simmer for 2-3 minutes, stirring frequently.
Coat and Roast Again
  1. Remove baking sheet. Toss cauliflower and chickpeas in buffalo sauce until coated. Roast for another 12-15 minutes.
Cook Farro
  1. Prepare farro according to package instructions, generally simmering in salted water for 20-25 minutes. Drain and set aside.
Prepare Dressing
  1. Mix chopped dill, lemon juice, yogurt, grated garlic, and olive oil in a small bowl. Whisk until blended.
Assemble Bowls
  1. Layer cooked farro in each bowl, top with crispy buffalo cauliflower and chickpeas, then drizzle with dressing.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 12gSugar: 4gVitamin A: 800IUVitamin C: 80mgCalcium: 80mgIron: 3mg

Notes

For meal prep, store components separately until ready to serve to maintain freshness.

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