Cauliflower Bowl: Buffalo Style
I don't know about you but I can't get enough of the cauliflower craze. We swap out cauliflower for mashed potatoes, rice - you name it! So, when I discovered cauliflower bowls, naturally, I was in love.
Spicy, buttery buffalo goodness comes together beautifully in this vegetarian family favorite recipe.
- 1 small cauliflower head
- 1 romaine heart
- 1.5 cups grape tomatoes
- 1/4 ounce chives, divided
- 3/4 cup coconut flour
- 1.5 Tbsp coconut oil
- 1 3/4 ounces mayonnaise
- 3 Tbsp buttermilk
- 3 Tbsp greek yogurt
- 1.5 cups organic corn
- 2 Tbsp butter
- 3 Tbsp hot sauce
- 3/4 c. water
- Salt & pepper
- Preheat oven to 450*
- Cut cauliflower into 1/2 inch florets (discarding stem)
- Slice romaine crosswise, halve tomatoes, and thinly slice chives
- In a large bowl, whisk together flour, water, and 1/2 tsp. salt. Add cauliflower and toss to coat. Transfer cauliflower, using a slotted spoon, to greased baking sheet (lined with parchment paper is even better!) in an even layer. Bake 22-25 minutes, until golden brown. Set aside and allow to cool.
- While cauliflower bakes, whisk mayonnaise, buttermilk, yogurt, and half of chives in a mixing bowl. Season with salt and pepper. Set aside.
- Heat 1 tablespoon coconut oil over medium-high heat in a large pan. Add corn and tomatoes, cooking 4-5 minutes. Season with salt and pepper. Transfer to bowl and stir in remaining chives. Cover until ready to plate.
- Wipe out pan that was used to cook the corn and cook butter over medium heat. Once melted, stir in hot sauce until combined. Add roasted cauliflower to pan and fully coat.
- Divide romaine between bowls, top with corn, tomatoes, and cauliflower. Drizzle with the prepared ranch dressing.
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