Buffalo Cauliflower Bowl

Another Buffalo Bowl but this time with cauliflower! Not much to say other than I had a craving and threw this together. I am trying to avoid soy right now, craving a big bowl of veggies and buffalo I decided to make buffalo cauliflower. Adding some quinoa, hemp seeds, and hummus for some protein. Sesame seeds and nutritional yeast for a little extra something, and can’t for get the all mighty greens! I hope you enjoy it as much as I did!

Buffalo Cauliflower Bowl

Makes 4 servings

1 c organic quinoa

2 lb cauliflower florets

1/4 c buffalo sauce of choice

4 big handfuls of mixed greens, or greens of choice (used Earthbound Farm Organic Power Greens)

1 c hummus of choice or see recipe below for the one I made for this recipe

Crunch topping

2 TBSP raw shelled hemp seeds

2 TBSP raw unhulled sesame seeds

2 TBSP nutritional yeast

If making the hummus prepare hummus first so flavors have time to come together. Preheat oven to 350 degrees. I usually do 375 for 40-45 minutes but breaking them apart they will brown a lot more at 375, feel free to turn up if using bigger chunks just watch and turn down half way if needed. Break the florets into smaller pieces and toss with buffalo sauce. Spray sheet with coconut oil spray, spread out coated cauliflower and bake for 35-40 minutes, checking and turning once half way through. Cook quinoa according to package directions. Mix together the hemp seeds, sesame seeds, and nutritional yeast while the quinoa and cauliflower are cooking and set aside. Once the quinoa and cauliflower are ready put together the bowls. Place 2 large handfuls on a plate or bowl (it will wilt down a little with the warm quinoa). Divide the quinoa and cauliflower and place on top of the greens. Spoon on hummus and sprinkle with the crunch seed topping. Enjoy!

Hummus

Makes 1 1/2 cups

15.5 ounce can of chick peas, rinsed and drained

juice of 1 large lemon

2 cloves of garlic

2 TBSP extra virgin olive oil

1 tsp gluten-free worcestershire sauce

1/2 tsp sea salt

1/4-1/2 tsp black pepper

1/8 tsp cayenne pepper

1-2 tsp dill (1tsp dried, 2 tsp fresh)

2 TBSP fresh chives

In a food processor add chickpeas, grate in garlic cloves, and juice of lemon and blend. When almost smooth stream in olive oil and worcestershire sauce. Scrap down sides as needed and blend until smooth. Stir in salt, pepper, cayenne, dill, and chives. Store in refrigerator until ready to use.