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Buffalo Cauliflower Bowl

Buffalo Cauliflower Bowl with Greek Yogurt Ranch and Spicy Slaw

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.

Course Main Course
Cuisine American
Keyword buffalo, cauliflower
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

For the buffalo cauliflower

  • 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

For the Greek Yogurt Ranch

  • 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

For the Spicy Quick Slaw

  • 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

Everything else:

  • 4 cups cooked rice or quinoa
  • 1 cup halved cherry tomatoes
  • 1 Tbsp chopped chives or scallions

Instructions

For the buffalo cauliflower:

  1. 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.

  2. 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.

For the Greek Yogurt Ranch:

  1. In a small mixing bowl, whisk together the Greek yogurt, buttermilk, 1 Tbsp fresh chives, garlic powder, onion powder, and a dash of pepper.

For the Spicy Quick Slaw:

  1. 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.

To assemble:

  1. 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.