Buffalo Cauliflower Bowl with Greek Yogurt Ranch and Spicy Quick Slaw
This Buffalo Cauliflower Bowl with Greek Yogurt Ranch and Spicy Quick Slaw is an easy and quick veg-packed meal perfect for lunch or dinner! All the components can be made ahead of time for a quick weekday meal.
I’m going to go ahead and guess that you are here today because you got your fill on holiday sweets and are ready for something a little bit healthier? Am I right? Well good, because you’ve come to the right place! Am I wrong? Well whoops – I’m glad you are here anyway!
Normally this time of year I’m just posting soup recipe after soup recipe but all I’ve been craving lately are big veggie-packed bowls. Instead of making a big batch of soup for the week, I’ve been roasting veggies, boiling a few servings of grains, and mixing up an easy dressing to enjoy during the week.
And one of the bowls I’ve been making on repeat lately has been this Buffalo Cauliflower Bowl with Greek Yogurt Ranch and Spicy Quick Slaw. All the components are easy to make ahead of time (just warm up the cauliflower and grains when ready to eat), so making a healthy meal has never been easier.
I happened to have had a batch of rice already made when I shot this bowl so it’s what I used but I also love this bowl with quinoa for an extra protein boost. And if you need even more protein, I bet some stew-y black beans would work great with this to give it a Mexican-burrito-bowl-vibe.
What’s Needed for Buffalo Cauliflower Bowls?
This spicy cauliflower bowl has a few different components: the baked buffalo cauliflower, the Greek yogurt ranch dressing, the spicy slaw, and whatever you’ll be assembling the bowl with.
To make the healthy buffalo cauliflower, you’ll need:
- Olive oil
- Buffalo sauce
For the Greek yogurt ranch dressing, you’ll need:
- Greek yogurt
- Fresh chives
- Garlic powder and onion powder
For the spicy slaw, you’ll need:
- Red cabbage
- Red pepper
- White wine vinegar
- Salt and pepper
And for everything else, you’ll need:
- Rice or quinoa
- Cherry tomatoes
- Chives or scallions
How to Make Baked Buffalo Cauliflower Bowls
Although this spicy buffalo cauliflower rice bowl has a few components to it, everything comes together quickly. Get the cauliflower started first, and then prep the remaining ingredients while it bakes!
- Prep the buffalo cauliflower and bake until it begins browning in spots. Toss with buffalo sauce and bake another 5 minutes.
- Meanwhile, whisk together the Greek yogurt ranch dressing.
- Then, toss together the spicy slaw ingredients and set aside.
- Once the cauliflower is done baking, it’s just a matter of assembling the bowls!
What Kind of Buffalo Sauce Should I Buy?
Any kind you’d like! I prefer Moore’s buffalo sauce, but Frank’s buffalo sauce is also a classic.
Can I Prep This in Advance?
Most definitely! Make the vegan buffalo cauliflower, whisk together the ranch, and toss the spicy slaw together. Store everything separately and assemble your cauliflower rice bowls throughout the week.
Tips for Making Buffalo Cauliflower Bowls
For the slaw, I used pickled jalapeños as I find them to blend better into the overall flavor of the acidic slaw, but you could use fresh if you like things extra spicy.
Fresh cauliflower is best for this recipe. I don’t recommend using frozen as it won’t give you the same texture.
For spicier baked buffalo cauliflower, brush it with additional buffalo sauce when they come out of the oven.
Want More Easy Cauliflower Recipes?
- Cauliflower Steak with Carrot Miso Puree & Carrot-Top Pesto
- Cauliflower Parmesan
- Coconut Cauliflower Bowl with Spicy Mango Vinaigrette
- Cauliflower Bites with Honey Mustard Sauce
- Roasted Broccoli and Cauliflower Bowl with Spicy Peanut Sauce
This Buffalo Cauliflower Bowl with Greek Yogurt Ranch and Spicy Slaw is an easy and quick veg-packed meal perfect for lunch or dinner! All the components can be made ahead of time for a quick weekday meal.
- 1 head cauflower , trimmed and cut into bite size pieces (approx. 3 to 4 cups florets)
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/4 cup buffalo sauce + more for brushing on at the end
- 1/2 cup Greek yogurt
- 1/4 cup buttermilk
- 1 Tbsp chopped fresh chives (or scallions)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- dash of pepper
- 1/2 red cabbage head , thinly sliced
- 1 red pepper , thinly sliced
- 1/4 cup white wine vinegar
- 2 Tbsp honey
- 1/2 tsp salt
- dash of black pepper
- 4 cups cooked rice or quinoa
- 1 cup halved cherry tomatoes
- 1 Tbsp chopped chives or scallions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Add cauliflower to baking sheet and toss with 2 Tbsp olive oil and 1/2 tsp salt. Bake for 20 minutes or until starting to brown in spots.
Toss the cooked cauliflower with 1/4 cup buffalo sauce and continue to bake for an additional 5 minutes. Remove from oven and taste. Brush with more buffalo sauce if you'd like it spicier.
In a small mixing bowl, whisk together the Greek yogurt, buttermilk, 1 Tbsp fresh chives, garlic powder, onion powder, and a dash of pepper.
In a medium mixing bowl, whisk together the white wine vinegar, honey, 1/2 tsp salt, and dash of black pepper. Add cabbage and red pepper to the bowl and toss to coat.
Divide the rice between 4 serving bowls and spread to cover the bottom of each bowl. Top each bowl with 1/4 of the spicy slaw, buffalo cauliflower, cherry tomatoes, and scallions/chives. Drizzle with greek yogurt ranch and serve right away.
What have been some of your favorite healthy meals to make in the new year? Tell me in the comments below or over on Instagram!
You do not have the recipe to make buffalo sauce. Is this something that has to be bought? What are the ingredients?
I do buy my buffalo sauce – I really like Moore’s as it doesn’t have any sugar and the ingredient list is minimal (water, cayenne pepper puree, distilled vinegar, etc). Here is what it looks like: https://www.target.com/p/moore-s-original-buffalo-wing-sauce-16-fl-oz/-/A-53626660?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Grocery%2BShopping&adgroup=SC_Grocery&LID=700000001170770pgs&network=g&device=c&location=9016564&ds_rl=1246978&ds_rl=1247077&ds_rl=1246978&gclid=Cj0KCQiA9dDwBRC9ARIsABbedBOqw_9IZtCpvGu8HOb0z1asvfkHkBqdkx043qeDhDrNhjdKrniI0xEaAipQEALw_wcB&gclsrc=aw.ds
Hope that helps!
Can a barbecue sauce be used? I make my own, then freeze it. Randy
Can I substitute for the buttermilk. Don’t use dairy.
I think it’s just great!! Incredible work!!
Making this for dinner tonight. Hope it will be as tasty as the pictures look. Do have a couple questions though. Approximately how many cups of cauliflower should I have and how many cups of shredded red cabbage? Both of these ingredients have a huge size range when purchased. Also, is it a red bell pepper or red chili pepper for heat/spice? Thanks for the help!
Red bell pepper (not chili pepper) and I’d say you should use half of a small red cabbage and about 3-4 cups of cauliflower florets. Hope that helps!
SO GOOD! I added some pickled jalapenos and the juice into my slaw for an extra kick. I think next time I would make two heads of cauliflower because it is addictive!! Can’t wait to make this again in the future!
Do have the nutrition facts ???
Fun and colourful – lots of tasty things going on here and it felt really good and light to eat. Impressed by how well the slaw worked with such a short ingredient list. I switched the buffalo for hoisin as no one in our family is good with heat!