Home Recipes Dinner Buffalo Cauliflower Buddha Bowl: The Plant Based Bowl That Converts Skeptics

Buffalo Cauliflower Buddha Bowl: The Plant Based Bowl That Converts Skeptics

Name: Buffalo Cauliflower Buddha Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 large head cauliflower (chopped into bite sized florets); 1 cup almond flour (or all purpose flour for nut free); 1 cup water; 1/2 teaspoon salt; 1 teaspoon garlic powder; 1 cup Frank's Red Hot Sauce (or other vinegar based hot sauce); 2 cups raw cashews; 1 1/2 cups water (plus more for soaking); 1/2 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 4-5 cups cooked brown rice (quinoa, or farro); 1 15 oz can chickpeas, rinsed and drained; 2 cups fresh baby spinach

Rebecca Hopkins

February 16, 2026

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Let me set the scene: it was a game day gathering, and the table was covered in the usual suspects; wings, dips, all the classic comfort foods. As a vegetarian, I was used to sidelining myself with a sad plate of celery sticks. But this time, I came prepared with a tray of buffalo cauliflower fresh from the oven. The skepticism was immediate. “Cauliflower? Instead of wings?” Then, one by one, people tried it. The tray was empty in minutes. That, my friends, is the power of this Buffalo Cauliflower Buddha Bowl. It transforms humble cauliflower into something utterly crave worthy: spicy, tangy, and gloriously crisp, then pairs it with a rainbow of nourishing ingredients. It’s the meal that proves plant based eating can be bold, satisfying, and anything but boring. It’s become my go to for satisfying that wing craving while still feeling amazing.

Let’s dive into the flavor explosion that awaits you. The star of the show is, of course, the buffalo cauliflower. Each floret is coated in a light, seasoned batter, roasted until tender, then drenched in classic Frank’s Red Hot Sauce for that unmistakable tangy, buttery, medium heat kick. The result is slightly crisp edges and a tender interior; pure perfection. This spicy element is balanced by a bed of fluffy brown rice (or your favorite grain), earthy chickpeas, and fresh, peppery baby spinach. But the real magic is the savory cashew cream; a luscious, velvety sauce made from blended cashews that’s cooling, rich, and subtly savory. It’s the perfect counterpoint to the heat, creating a bowl that’s a masterpiece of textures and temperatures: warm and cool, crisp and creamy, spicy and soothing, all in one glorious bite.

Secrets to Buddha Bowl Success

These pro tips are your guarantee for a perfect, restaurant quality bowl at home.

Don’t Skip the Batter: The almond flour batter might seem like an extra step, but it’s crucial. It creates a light barrier that helps the cauliflower stay tender inside while giving the exterior something for the hot sauce to cling to, resulting in much better texture than sauce alone.
Soak Your Cashews for Ultimate Creaminess: Even a quick 5 minute soak in hot water makes a huge difference. It softens the cashews, allowing them to blend into the silkiest, smoothest cream imaginable. No gritty bits allowed!
Shake and Brush for Even Coating: After the first bake, shaking the pan loosens the florets, and brushing (not drenching) with the hot sauce ensures every nook and cranny gets coated without making them soggy. The second bake allows the sauce to caramelize slightly and absorb.
Build Your Bowl Intentionally: Start with a base of warm grains, then layer on the fresh spinach (it will wilt slightly from the heat), chickpeas, and finally the star: the buffalo cauliflower. Drizzle the cashew cream artfully on top for the perfect finish.

Make Ahead, Storage & Freezing Instructions

This recipe is a meal prep dream, allowing you to enjoy restaurant quality bowls all week long.

Make Ahead Components: You can prep almost everything in advance!

- Grains: Cook a big batch of brown rice, quinoa, or farro up to 4 days ahead and store in the fridge.
- Cashew Cream: Make the sauce up to 5 days in advance and store it in an airtight jar in the refrigerator. It may thicken; simply stir in a splash of water to thin it back to drizzling consistency.
- Chickpeas: Rinse and drain your canned chickpeas ahead of time.

Storing Leftovers: Store components separately in airtight containers in the refrigerator. The baked, sauced cauliflower will keep for 3-4 days. The spinach is best added fresh.
Reheating: For best results, reheat the cauliflower in an air fryer at 350°F for 3-4 minutes or in a hot oven (400°F) on a baking sheet for 5-7 minutes to re crisp the edges. The microwave will work but will make it softer.
Freezing: I do not recommend freezing the assembled bowl. The texture of the reheated cauliflower and cashew cream will not be good. However, you can freeze the cooked, un sauced cauliflower florets (after the first bake) for up to 2 months. Thaw and proceed with the saucing and second bake.

Step by Step Instructions

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Follow these simple steps for a stunning and satisfying bowl.

Make the Buffalo Cauliflower

1Preheat & Prep: Preheat your oven to 450°F (232°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup.

2Make the Batter: In a small bowl, whisk together the almond flour, water, salt, and garlic powder until smooth.

3Dip the Cauliflower: Working one piece at a time, dip each cauliflower floret into the batter, letting any excess drip off, and place it on the prepared baking sheet. Arrange them in a single layer, not touching, for even roasting.

4First Bake: Bake for 15 minutes. The batter will be set and lightly golden.

5Sauce and Second Bake: Remove the pan from the oven. Gently shake or flip the florets. Use a pastry brush to generously coat most of the cauliflower with the Frank’s Red Hot Sauce. Reserve a little for drizzling later if desired. Return the pan to the oven and bake for another 10-15 minutes, until the sauce looks absorbed, the edges are slightly crispy, and the cauliflower is tender.

Make the Savory Cashew Cream

1Soak Cashews: While the cauliflower roasts, place the raw cashews in a heat safe bowl and cover with hot water. Let them soak for at least 5-10 minutes (longer is fine). This softens them for blending.

2Drain and Blend: Drain and rinse the soaked cashews. Transfer them to a high speed blender. Add the fresh water, garlic powder, onion powder, and salt.

3Blend Until Smooth: Blend on high for 60-90 seconds, or until the sauce is completely smooth, silky, and creamy. Scrape down the sides as needed. If it’s too thick, add another tablespoon of water and blend again.

Assemble Your Buddha Bowls

1Warm Your Grains: If your cooked grains are cold, warm them up slightly.

2Build the Bowl: For each serving, start with about 1 cup of warm grain in a bowl. Add a generous handful of fresh baby spinach, ¼ to ½ cup of rinsed chickpeas, and a portion of the buffalo cauliflower.

3Drizzle and Serve: Drizzle generously with the savory cashew cream. If you like extra heat, drizzle with a little more Frank’s Red Hot Sauce. Serve immediately and enjoy this beautiful, flavor packed bowl!

Customize It: Ingredient Substitutions

This recipe is incredibly flexible; a perfect canvas for your favorite flavors and dietary needs.

Gluten Free: This recipe is naturally gluten free if you use almond flour in the batter. Be sure to use certified gluten free grains like brown rice or quinoa.
Nut Free: For a nut free version, you have options!

- Cauliflower Batter: Substitute the almond flour with all purpose flour (or a 1:1 gluten free flour blend).
- Cashew Cream: Omit the cashew cream and use a vegan ranch dressing or a simple tahini sauce (mix tahini, lemon juice, water, garlic, and salt).

Soy Free: This recipe is naturally soy free.
Common Pantry Swaps:
- Cauliflower Batter: All purpose flour, whole wheat flour, or chickpea flour can all be used in place of almond flour.
- Grain: Use any cooked grain you love; brown rice, white rice, quinoa, farro, barley, or even cauliflower rice for a low carb option.
- Greens: Swap baby spinach for massaged kale, arugula, or mixed greens.
- Hot Sauce: While Frank’s is classic, any vinegary hot sauce like Crystal, Cholula, or Texas Pete will work. Adjust the amount to your spice preference.
- Chickpeas: Substitute with cannellini beans, black beans, or even crispy baked tofu for extra protein.

Serving Suggestions: How to Enjoy Your Bowl

This bowl is a complete meal on its own, but here are a few ways to change it up.

As a Meal Prep Power Bowl: Divide the components into meal prep containers, keeping the cashew cream and spinach separate until serving. It’s the perfect satisfying lunch for days.
Add More Crunch: Top your bowl with crumbled tortilla chips, toasted pumpkin seeds (pepitas), or sliced green onions for extra texture.
Beverage Pairings: The spicy, tangy flavors pair perfectly with a crisp, cold beer like a lager or pilsner. For a non alcoholic option, a sparkling limeade or iced herbal tea is wonderfully refreshing.
Extra Drizzle: Serve with extra cashew cream and hot sauce on the side so everyone can customize their bowl to their preferred spice and creaminess level.

Essential Equipment List

Large Rimmed Baking Sheet: Essential for roasting the cauliflower in a single layer.
Parchment Paper or Silicone Baking Mat: Prevents sticking and makes cleanup a breeze.
High Speed Blender: The key to achieving an ultra smooth, silky cashew cream. A regular blender may require a longer blend time and more scraping.
Small and Medium Mixing Bowls: For the batter and for soaking cashews.
Pastry Brush: For evenly coating the cauliflower with hot sauce.
Chef’s Knife and Cutting Board: For chopping the cauliflower into bite sized florets.

Frequently Asked Questions (FAQ)

Can I make the buffalo cauliflower in an air fryer?
Absolutely! Prepare the battered cauliflower as directed. Working in batches, place them in a single layer in the air fryer basket (don’t overcrowd). Air fry at 400°F for 10-12 minutes, shaking halfway. Then, toss with the hot sauce and air fry for another 3-5 minutes until crispy and glazed.
My cashew cream isn’t getting smooth. What should I do?
This is almost always because the blender isn’t powerful enough or the cashews weren’t soaked long enough. Ensure you’re using a high speed blender. If you don’t have one, soak the cashews for at least 2 hours, or even overnight in the fridge, for the best results.
Can I use frozen cauliflower?
I don’t recommend it. Frozen cauliflower releases a lot of water as it thaws and roasts, which will make the batter soggy and prevent it from getting crispy. Fresh cauliflower is definitely the way to go for this recipe.
How spicy is this? Can I make it milder?
Frank’s Red Hot Sauce is known for its moderate heat level; it’s tangy and flavorful with a pleasant kick, but not blow your head off spicy. To make it milder, use less hot sauce, or mix it with a tablespoon of melted vegan butter or a bit of the cashew cream before brushing it on.