After making these vegan buffalo cauliflower and sweet potato noodles, I fell in love with buffalo cauliflower.
Whenever I see buffalo cauliflower bites on a menu, I always order them – super breaded and fried or lightly breaded and baked (like my version!), they always satisfy.
Since you all know I love my veggie quinoa bowls, I figured make a full meal out of this typical appetizer dish, thanks to quinoa, avocado, and some fragrant spiralized onions!
The key to the perfect buffalo cauliflower is the light breading. I used Bob’s Red Mill’s fine Almond Flour to create a “batter” that I dredged the cauliflower in at first. This gives the cauliflower a heartier consistency, without the typical processed flour coating. I love using Bob’s because the flour is super fine and gets into all the crevices of the cauliflower.
This time, I paired the cauliflower with some onions for some aromatics and crunch. The onions are the real “cherry on top” to this buffalo cauliflower! And of course, coconut oil and hot sauce is the final step to get the spicy kick to the buffalo cauliflower!
Some leftover quinoa in the fridge, avocado, and we have a well-balanced, vegan meal! Andddddd, there’s a buffalo cauliflower salad recipe in my next cookbook, Inspiralized & Beyond, which would yield great leftovers to make into these bowls! Just sayin’.
Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.
Nutritional Information & Recipe
Vegan Buffalo Cauliflower Quinoa Bowls with Spiralized Onions
- 1 cup quinoa
- 2 cups water
- 1 large avocado peeled, pitted, cut into chunks
- For the cauliflower:
- Florets from 1 medium head of cauliflower
- 1/2 cup almond milk
- 1/2 cup water
- 3/4 cup Bob's Red Mill Almond Flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoons sea salt
- 1/4 teaspoons ground pepper
- 1 tablespoon coconut oil
- 1/2 cup Frank's red hot sauce
- 1 small yellow or red onion Blade A, noodles trimmed
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond milk, water, flour, garlic powder, onion powder, cumin, paprika, salt and pepper. Add the cauliflower to the bowl. Dredge the cauliflower florets through the mixture and coat them well, patting the mixture into the crevices of the cauliflower. Using tongs or a slotted spoon, transfer the dredged cauliflower florets onto the parchment lined baking sheet and bake for 25 minutes. Wipe the bowl clean.
- Just before the cauliflower is finished baking, melt the coconut oil and whisk into the hot sauce. Pour into the same large bowl you dredged the cauliflower in and set aside. Remove the cauliflower from the oven. If the parchment paper is burned, replace it. If not, let the cauliflower cool until ready to be handled or very carefully transfer with a spatula to the dish with the prepared hot sauce. Add the onions. Dredge the cauliflower florets and onions through the sauce, coating evenly. Transfer the cauliflower and onions back to the baking sheet, and bake for another 25 minutes.
- While the cauliflower steaks cook, cook the quinoa. Place the quinoa and water in a medium pot and bring to a boil. Once boiling, reduce heat to a simmer and let cook for 15 minutes or until quinoa is fluffy, adding more water if needed.
- Once cauliflower and onions are done baking, prepare the bowls. Divide the quinoa and avocado into four bowls. Top with the cauliflower. Serve.