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Buffalo Cauliflower Buddha Bowl

Buffalo Cauliflower Buddha Bowl

A vibrant, nourishing vegan bowl featuring spicy roasted buffalo cauliflower, fluffy grains, fresh spinach, chickpeas, and a luscious, cooling cashew cream sauce. Perfect for meal prep or a satisfying dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Vegan
Servings 4

Ingredients
  

For the Buffalo Cauliflower:

  • 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

For the Savory Cashew Cream:

  • 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

For the Bowls:

  • 4-5 cups cooked brown rice quinoa, or farro
  • 1 15 oz can chickpeas, rinsed and drained
  • 2 cups fresh baby spinach

Instructions
 

  • Preheat & Prep: Preheat oven to 450°F. Line a large baking sheet with parchment paper.
  • Make Batter: In a small bowl, whisk together almond flour, 1 cup water, salt, and garlic powder until smooth.
  • Coat Cauliflower: Dip each cauliflower floret in the batter, letting excess drip off. Place on the prepared baking sheet in a single layer.
  • First Bake: Bake for 15 minutes.
  • Sauce & Second Bake: Remove from oven. Brush cauliflower generously with Frank's Red Hot Sauce. Return to oven and bake for another 10-15 minutes, until sauce is absorbed and edges are slightly crispy.
  • Make Cashew Cream: While cauliflower roasts, place cashews in a heat safe bowl and cover with hot water. Soak for at least 5 minutes. Drain and transfer to a high speed blender. Add 1 ½ cups fresh water, garlic powder, onion powder, and salt. Blend until completely smooth and creamy.
  • Assemble Bowls: Divide cooked grain among 4 bowls. Top each with spinach, chickpeas, and buffalo cauliflower. Drizzle generously with cashew cream. Serve immediately with extra hot sauce if desired.

Notes

  • Nut Free: Use all purpose flour (or GF blend) in the batter and omit the cashew cream. Use a vegan ranch dressing or tahini sauce instead.
  • Gluten Free: Ensure you use almond flour in the batter and certified gluten free grains.
  • Storage: Store components separately in the fridge. Cauliflower keeps for 3-4 days; cashew cream for up to 5 days. Reheat cauliflower in an oven or air fryer to re crisp.