Buffalo Cauliflower Bowl with Greek Yogurt Ranch and Slaw

The combination of freshness in the slaw and warmth from the roasted buffalo cauliflower comes together to make a well-rounded dish. The creamy dressing is just the coolness that is needed to counterbalance the spicy cauliflower and sweet slaw. Great when eaten right away, if storing leftovers, package elements separately to preserve their character.

Recipe from Vegetarian Ventures.

Buffalo Cauliflower
-1 head cauliflower, cut into small florets
-1/4 cup buffalo sauce
-Dash of salt

Greek Yogurt Dressing
-1/2 cup Greek yogurt
-Splash of milk
-1 tablespoon minced scallions
-1/4 teaspoon garlic powder
-1/4 teaspoon onion powder
-Pinch of salt and pepper

Quick Slaw
-1/2 red cabbage head thinly sliced
-1 red pepper thinly sliced
-1/4 cup white wine vinegar
-2 tablespoons honey
-Dash of salt and pepper

To Serve
-4 cups cooked rice
-1 cup halved cherry tomatoes
-Additional diced scallions

Preheat the oven to 400 degrees. Toss cauliflower in a small amount of cooking oil and salt, then roast on a baking sheet for 20 minutes. Remove the cauliflower from the oven, toss in buffalo sauce, then return to the oven and bake for an additional 10 minutes.

In a mixing bowl, whisk Greek yogurt, a splash of milk, scallions, garlic powder, onion powder, salt and pepper, set aside.

To make the slaw, take a separate bowl and toss the cabbage, red pepper, vinegar, honey, salt and pepper until well combined.

Serve rice, topped with slaw, dressing, buffalo cauliflower, tomatoes, and scallions.


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