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